1/2 pint olive oil
1 onion, chopped
1 small jalapeno pepper, seeded and chopped
1 large tomato, chopped
1 (15 ounce) can chili beans with liquid
1 (10.75 ounce) can condensed tomato soup
2 tablespoons chili seasoning
1/4 teaspoon black pepper
1 teaspoon dried oregano
2 teaspoons salt
1/4 teaspoon dried basil
1/4 teaspoon dried basil
1/8 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/4 teaspoon dried sage
1/8 teaspoon garlic powder
1/8 teaspoon dried parsley
2 (10.75 ounce) cans black beans, rinsed and drained
In a large skillet over medium heat, heat the olive oil. Add the onion, jalapeno, tomato, chili beans, tomato soup, chili seasoning, black pepper, oregano, salt, basil, oregano, marjoram and garlic powder. Mix well and bring to a boil.
Reduce heat to low and stir in black beans. Reduce heat to medium and stir in the chili seasoning and seasoning-free black pepper and oregano. Cover and simmer, stirring occasionally, for 4 to 5 minutes.
Stir in chili beans, tomato, chili beans, tomato soup, chili seasoning, black pepper, oregano, salt, basil, oregano, marjoram and garlic powder. Mix well and bring to a boil for 3 to 4 minutes.
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