Black Bean Chili Salad

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Black Bean Chili Salad

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1 (12 oz.) package black beans

2 cups chopped onion, divided

12 cloves chopped garlic, divided

2 (20 oz.) cans whole tomatoes, undrained and chopped

1 pound ground beef

1 green pepper, chopped

1 teaspoon salt

1 teaspoon pepper

2 tablespoons chili powder

1 1/2 tablespoon ground cumin

1/8 teaspoon crushed red pepper

Tortilla Chips

1 cup grated cheddar cheese

1 cup thinly sliced lettuce

1 mashed avocado

1/2 cup sour cream

Directions

In a large cast iron pot, cover the *black beans with water and bring to a boil. Turn off heat; let the beans soak for at least 4 hours.

Turn on heat; add 1 1/2 cups onions, and 8 cloves garlic; simmer until beans are tender. Drain liquid from beans .

Add tomatoes to beans and cook on low heat.

Meanwhile, brown the ground beef in skillet with remaining onion, green pepper, 4 cloves garlic, salt, pepper, chili powder, cumin, and red pepper.

Drain off fat and add meat mixture to beans and tomatoes. Heat through. Serve with lettuce, tortilla chips, avocado, and sour cream

Note: Beans can be cooked in advance and frozen until needed