More chili?

So I've already mentioned that I have found "the perfect chili" and therefore, you're probably surprised that I tried a different recipe. However, some recipes aren't suited for every purpose. We're getting ready to head up to Mammoth which means we'll need some hearty breakfasts and dinner. Jon's mom always makes black bean enchiladas when we go camping and the next morning repurposes the leftovers into a black bean omelette. Quick, easy, and filling. However, its not the most flavorful thing. Black bean chili however would make an excellent filling for enchiladas and omelettes. And chili freezes so beautifully!

This is sure to keep us warm as we're hitting the slopes.

Black Bean Chili

1 tsp EVOO
1 cup onion, chopped
6 garlic cloves, minced
2 Tbsp chili powder
1 tsp adobo sauce
1/4 tsp black pepper
1/8 tsp salt
2 cans black beans
2 cans diced tomatoes
1 can chopped green chiles

1) Heat oil in large saucepan over medium-high heat. Add onion and garlic, saute 3 minutes.
2) Add chili powder and next 6 ingredients, bring to a boil. Reduce heat. Cover and simmer 15 minutes.

Serves 4.
Each serving has:

285 Calories
3 grams fat
16.4 grams protein
53.2 grams carbohydrates
10.2 grams fiber
0 mg cholesterol
5 mg iron
643 mg sodium
139 mg Calcium