Easiest Ever Black Bean Chili

Another bout with flu-like symptoms landed me at the gastroenterologist Thursday. Needless to say, I made this chili before that whole ordeal went down. Actually, a few of the doctors I visited Thursday suggested some of my symptoms might be induced by stress. So I really must limit my posts for the next month, as anxiety currently sweeps in everytime a week has gone by without a new recipe to share.

But this one deserves some credit for being perhaps the fastest-to-come-together soup or chili I’ve ever made. I think Sandra Lee herself would be impressed. The secret is Trader Joe’s brand roasted garlic salsa, which adds flavor in an instant. You can experiment with other brands or types of salsa, but make sure whichever you pick is packed with flavor and is good on its own.

Black Bean Chili:

2 tablespoons olive oil

1 medium yellow onion, diced

1 jalapeno pepper, diced

2 15-oz. cans black beans, drained and rinsed

1 jar Trader Joe’s Roasted Garlic Salsa

2 cups water

2 teaspoons chili powder

1 teaspoon cumin

1/2 teaspoon salt, plus more to taste

pinch cayenne pepper, plus more to taste

1/2 block extra firm tofu, drained, patted dry and crumbled

Directions:

1. Heat olive oil over medium-high heat and add onion. Saute for about 5 minutes, until transluscent. Add jalapeno and saute for another minute. Add black beans, water, salsa and spices. Bring to a boil.

2. Reduce to a simmer and add crumbled tofu. Heat through. Add enough salt to taste plus enough cayenne to reach desired spiciness. Serve with tortilla chips or your favorite gluten-free cornbread.