Brereton Black Bean Chili

It was so yummy! 

It was so filling! 

Could not eat a second bowl.  Best thing .... it was a family hit.  The kiddos loved it.  Even knowing and seeing all the peppers.  Will be made again!  Leftovers are going in the freezer.  Glad that I wrote everything down. 

Brereton Black Bean Chili

2 green peppers - chopped
1 red pepper - chopped
4 green onions - chopped
2 cloves garlic - diced
2 carrots - shredded
2 small bag of dry black beans - canned would also work
1 1/2 lbs. venison burger - any type of burger will work
6 cups natural tomato sauce
8 cups water
2 small cans tomato paste
spices to taste - salt, pepper, red pepper flakes, chili powder

Place all veggies in large skillet on medium high.  Add 1/4 cup water and saute.  I kept until the items had left a nice caramelized glaze on the bottom of the skillet.  Add to large stockpot. 

Rinse the beans WELL.  Add to stockpot.  Add tomato sauce and water to stockpot.  Brown burger in same pan that you cooked veggies in.  Once cooked add to stockpot.  Add some spices. 

Let cook until beans are tender.  Length depends on how high you have your burner or if you want cook the beans ahead of time that would work.  Once the beans are close to being tender .. add your tomato paste.  Add any additional spices to taste.  Let cook for about 20 more minutes.  Dish out and serve. 

Three of us topped with some finely shredded cheddar cheese.  It would also be good with chopped onions, dollop of sour cream or greek yogurt, or your favorite chili toppings.  We also paired it with some homemade cornbread made with natural and organic ingredients.  Also, the burger could be totally optional.  Just adjust the liquids accordingly. 

Highly recommend!