Barbecue Black Bean Chili
- 1 container (18 oz) refrigerated original barbecue sauce with shredded pork or chicken
- 2 cans (15 oz each) Progresso black beans, drained, rinsed
- 1 can (28 oz) Progresso crushed tomatoes, undrained
- 1 can (14 oz) beef broth
- 1 package (1.25 oz) Old El Paso taco seasoning mix
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
In 4½-quart Dutch oven or 4-quart saucepan, mix chili ingredients. Heat to boiling over medium-high heat, stirring occasionally. Reduce heat; simmer uncovered 20 minutes, stirring occasionally; or simmer longer for a thicker consistency and more flavor. Serve with choice of toppings, such as sour cream, and/or grated cheddar or monterey jack cheese.
Note: If time does not permit longer cooking, to get a thicker consistency, mix 1 tablespoon cornstarch and 1/4 cup cold water until blended. Stir into chili; return to boiling and cook until desired consistency.