Chili's Black Beans

I recommend trying this a few times using more or less spice, I make chili ALOT and I know how much my taste buds prefer, so I just added what I wanted. I also add a splash of chili powder. The best tip I have for this dish is to add a dollop of sour cream when you are ready to eat, makes it sooooo yummy and creamy, its enough for a whole meal for me!

I took the other reviewers' advice and doubled most of the spices and added 1/2 tsp. cumin. Because we aren't big cilantro fans, I cut that amount in half. and I used extra Sweet Vidalia onion. This was my first time preparing black beans so I wasn't sure if I should drain them or not. Since the recipe didn't mention that, I didn't. But I really think they would have been better if I had. They got a little "muddy" with the juice left in. We really enjoyed the taste though and I'd make them again.

Easy, but it is still not the Chili's recipe. There is still something missing. Still is good though.

Simple recipe that makes a good quick side dish, especially with spicier foods. Would suggest doubling the spices, adding salt, and topping with chopped tomato and cilantro at serving. Thanks for sharing the recipe!

Very tasty - I love black beans, and this recipe did not disappoint. I doubled the spices in this, added a little cumin, and used scallions instead of onion. And I did in fact serve this with chicken enchiladas! The next day I used the leftovers as a filling for a bean and cheese burrito, which made a nice lunch. Thanks!