This is the easiest and yummiest vegan chili!
Prep time: 5 minutes
Cook time: 25 minutes
Tools: Large Pot (I use a cast iron dutch oven), measuring spoons, a mixing spoon, a glass, and a colander.
15 oz can organic black beans
15 oz can organic red kidney beans
24 oz jar of chunky salsa (I use Pace's, medium hotness, chunky salsa)
1/4 tsp cumin
1/4 tsp cayenne pepper
Organic whole wheat or rice pasta (optional)
Directions: Thoroughly clean the beans in a colander (rule of thumb: they are clean once all the foamy bubbles are gone), place beans in pot. Add Salsa, cumin and cayenne pepper. Turn stove on to medium-high. Add enough water to keep moist (approximately 1 cup). Stir every 5 minutes checking to see if you need to add water (I usually keep a glass of water next to the stove just in case). After 10 minutes turn stove down to medium-low. Cook for 25 minutes.
Note: If too dry chili will burn to bottom of pan.
Serve atop pasta (optional, but good)