© 2016 Aunt Miliie's Kitchen

A great mixture of Red and White Kidney Beans, Great Northern Beans, White and Pinto. Mild heat with a great blend of spices.

This Chili is fabulous on its own or with a ground beef or added chicken if you choose.

Southwest Black Bean

  • Black Beans, Onion, Red & Green Peppers, Corn, Onion, Garlic, Vegetarian Bouillon,  Salt. Pepper & Spices. 


    VEGETARIAN BOUILLON: Dextrose, glucose solids, salt, yeast extract, onion powder, spice extractives (contains soy lecithin) & spice, canola oil, disodium inosinate, disodium guanylate, garlic powder, colour.

  • WHAT YOU WILL NEED:   1-796ml can of diced tomatoes, 1- 156ml can of tomato paste and 5 cups of water.


    Remove Spice and Vegetable from Package.

    • SOAK BEANS: In a large pot cover beans with about 6 inches of water and soak overnight. 
    • Once soaked Drain and Rinse. Add fresh water to beans and simmer for approximately 45 minutes, or until the beans are tender. 
    • . Drain and Rinse once again. 
    • In a large Pot add Beans, Vegetable and Spice Packet and  the cooked cooked ground beef  1-796ml can of diced tomatoes, 1- 156ml can of tomato paste and 5 cups of water. Stir well.


    QUICK SOAK BEANS METHOD:  Rinse Beans. Then add to a   saucepan and cover with water:  Cover with about 2 inches of water.  Bring the water to a boil over high heat. Cook the beans for 1 minute, then remove the pot from the heat. Cover pot with a lid and let the beans to soak in the warm water for one hour.  Drain the beans into a colander. Rinse and begin to cook according to our recipe.


    • STOVE TOP: Cover and Simmer for 2-3 hours on medium /low stir occassionally.
    • CROCK POT: Cook on Medium heat for 4 hours.