Vegetarian Black Bean Chili

Ingredients

• 12 oz meatless patty 
• 46.5 oz black beans canned
• 4 teaspoons chili powder 
• 20 servings toppings: cream shredded sour sliced
• 3  garlic cloves minced
• 1 teaspoon ground cumin 
• 0.5 teaspoon pepper 
• 29 oz canned tomatoes diced with jalapeño peppers canned
• 0.3 teaspoon salt 
• 1 large onion sweet chopped
• 1 extra large vegetable cube 
• 2 tablespoons vegetable oil 

Equipment

• oven
• muffin tray
• dutch oven

Directions

1. Drain and rinse 2 cans black beans. (Do not drain third can.)
2. Saut onion and garlic in hot oil in a large Dutch oven over medium-high heat 6 to 8 minutes or until tender. Stir in chili powder and next 3 ingredients; saut 3 minutes. Stir in diced tomatoes, next 2 ingredients, drained and undrained beans, and 2 cups water. Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer, stirring occasionally, 30 minutes.
3. Serve chili with desired toppings.
4. Meaty Black Bean Chili: Omit vegetable oil. Substitute 1 lb. lean ground beef for meatless burger crumbles. Prepare recipe as directed, sauting ground beef with onion and garlic in Step 2 for 10 minutes or until meat crumbles and is no longer pink. Proceed as directed. Makes: 11 cups. Hands-on time: 25 min., Total time: 1 hr.
5. The (Mini) Sandwich: Stir together 2 (6-oz.) packages buttermilk cornbread-and-muffin mix according to package directions, stirring 1/3 cup store-bought pimiento cheese into batter. Spoon batter into a lightly greased 12-cup muffin pan.
6. Bake at 400 for 20 minutes or until done. Split warm muffins, and spread with additional pimiento cheese.