Almost Instant Black Bean Chili is a vacation staple around here. When I saw this recipe in Vegan Unplugged, I had to smile. My version doesn't include TVP or corn, but is gobbled up every time I make it.
4 c. cooked (or 2 cans) black or pinto beans
1-2 c. homemade (or canned salsa)
1-2 t. chili powder
Mix everything together with a bit of water if needed and heat through. Serve over polenta, amaranth, or corn tortillas.
There are two ways to make polenta in circumstances with no electricity. Molino makes a decent instant polenta, which we have in our emergency kit. However, if 1 part coarsly ground polenta or amaranth is soaked in 2 parts water 8-24 hours with a pinch of pickling lime, it is very quick to cook. Bring it to a boil, put the lid on and let it sit for 15-20 min. Delicious.
