New El Paso Black Bean Chili
3/4 cup textured soy protein--optional
2 packets brown broth powder--optional
1 tablespoon (less if you prefer) olive or canola oil
1 biggish onion, chopped
2 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon cumin, crushed a little
1/2 teaspoon black pepper
2 cans (15 oz) black beans, undrained
1 can diced tomatoes
1 can (or 2) mild green chilies
If you are using textured soy protein, soak it in an equal amount of water in which you have dissolved the broth powder.
Heat the oil, and gently cook the onion until it begins to go limp. Add the garlic and spices and stir for a few minutes. Add the textured soy protein, and stir for a few more minutes. If you are not using textured soy protein, add the broth powder now (or a teaspoon of salt).
Add the beans, tomatoes, and cut-up green chilies (they come chopped, but I prefer to use the whole kind and cut them into larger chunks). Give it a good stir, bring to the boil, reduce heat, and simmer 45 minutes or so. Taste and adjust the seasonings.
We like this with pineapple cole slaw and tortillas or tortilla chips.