Winter White and Black Bean Chili

Here are the last pictures of our recent snow.  Now we're looking at lots of mud. :)

Of course, soup is perfect way to celebrate a snowy day, so I tried another recipe from my wonderful Gooseberry cookbook.  (Michele, I can't thank you enough for this!!)  

This recipe is super-easy, super-fast, and some tell me, super-good! ('cause you know I wasn't eating it. :))

Black Bean Chili

1 t. oil

2 onions, chopped

2 cloves garlic, minced (I used the minced garlic)

4.5 ounce can diced green chiles, drained

2 t. chili powder

1 t. ground cumin

1 t. dried oregano

14-1/2 oz. can diced tomatoes

1 c. water

2 (15 oz.) cans black beans, drained

Heat oil in a skillet; add onion and garlic and saute until tender.  Stir in chiles and remaining ingredients except beans; bring to a boil over medium heat.  Reduce heat; simmer 10 minutes.  Stir in beans; heat thoroughly.  Makes 7 cups.

Love,