Some recipes you tweak each time you make them. This is not one of those. It's perfect as it stands. I even whipped this up and entered it into a chili cookoff at work without tasting it first - that's how reliable it is. (It won third place out of eleven; I didn't tell the judges that it was vegan.) Of course you can tweak it how you like to make it perfect for your house.
This goes out to My Legume Love Affair, created by Susan of The Well-Seasoned Cook and hosted this month by Diana of A Little Bit of Spain in Iowa.
Black Bean Chili
2 tablespoons oil
1 large onion, diced
2 poblano peppers, diced
6-8 cloves of garlic, minced
2 15-ounce cans black beans
1 14.5 ounce can diced tomatoes
½ package soy chorizo (6 ounces)
1-1/2 tablespoons cumin
1-1/2 tablespoons chili powder
1-1/2 teaspoons oregano
1-1/2 teaspoons cocoa powder
1/8 teaspoon cinnamon
½ teaspoon salt
¼ teaspoon black pepper
Smoked Tabasco Sauce to taste (Start with a teaspoon; I use a couple of tablespoons.)
Heat oil in a Dutch oven and sauté onion, peppers, and garlic until onion is translucent, about 5 minutes. Add remaining ingredients. Bring to a low boil, reduce to a simmer, and cook for 30 minutes or so, adding a bit of water if necessary. Alternately, you can cover the pot and bake in a 400-degree oven for 45 minutes.
Serves 4-5
This goes out to My Legume Love Affair, created by Susan of The Well-Seasoned Cook and hosted this month by Diana of A Little Bit of Spain in Iowa.
Black Bean Chili
2 tablespoons oil
1 large onion, diced
2 poblano peppers, diced
6-8 cloves of garlic, minced
2 15-ounce cans black beans
1 14.5 ounce can diced tomatoes
½ package soy chorizo (6 ounces)
1-1/2 tablespoons cumin
1-1/2 tablespoons chili powder
1-1/2 teaspoons oregano
1-1/2 teaspoons cocoa powder
1/8 teaspoon cinnamon
½ teaspoon salt
¼ teaspoon black pepper
Smoked Tabasco Sauce to taste (Start with a teaspoon; I use a couple of tablespoons.)
Heat oil in a Dutch oven and sauté onion, peppers, and garlic until onion is translucent, about 5 minutes. Add remaining ingredients. Bring to a low boil, reduce to a simmer, and cook for 30 minutes or so, adding a bit of water if necessary. Alternately, you can cover the pot and bake in a 400-degree oven for 45 minutes.
Serves 4-5
I want to eat all three of those bowls right now! Looks delicious! :)
ReplyDeleteThis looks terrific. I haven't yet tried the soy chorizo... hmm.
ReplyDeleteAnd I am digging the Fiestaware! My Fiestaware obsession started up about a year ago. I get the feeling this is going to be a lifelong thing.
Kare, I love my Fiestaware. It's as hard as diamonds. Seriously, I've never chipped a piece and the only bit I broke was because I dropped another piece of Fiestaware on it.
ReplyDeleteMmmmmmmmmm, delicious. It is breakfast time here, but I still want to try some :)
ReplyDeleteI love chilli, and this looks lovely. Not sure we can get soy chorizo in the UK, but I'm sure I can find something else that will work.
ReplyDelete