Wednesday, February 28, 2007

Easy-Peasy Sweet and Spicy Black Bean Chili

My stomach is not quite well this morning, so even *thinking* about food is making me wanna blorf. Consequently, this will be a short and sweet post today.

Chili. Sweet from the roasted red peppers. Some kick from chipotles. Super-easy to whip up. Try it. Hate it. Love it. It's all the same to me.

  • Three 15-oz cans black beans

  • Two 28-oz cans crushed tomatoes

  • 1 cup veggie broth

  • Three large red-peppers, roasted and diced

  • 1/2 - 1 onion, roasted and diced (I diced them first, spread them out on a baking sheet, and then tossed them into the broiler until they were pretty blackened)

  • 3-4 cloves garlic, minced

  • 1 chipotle in adobo, diced

  • 1/2 t. cinnamon

  • 1/2 t. chili powder

  • 1/4 t. cayenne pepper

  • 1/4 c. semi-sweet vegan chocolate chips


(I was lazy and just dumped the first 6 ingredients in together without cooking the garlic first, but I think next time 'round, I'd brown it just a bit. So I'm gonna include that into the directions.)

In a large pot with a teeny-tiny bit of oil, heat the garlic over low heat until lightly-browned. Once brown, add all the ingredients except for the chocolate chips. (You may wanna play with the quantities of cayenne pepper and chili powder until it's spicy the way you like it. Right now, it'll definitely make you sniffle but shouldn't make you scream.) Bring to a boil and then simmer for about 20 minutes or so (or until everything's cooked through and the flavors have mingled). Mix in the chocolate chips and heat a few minutes longer. Let sit for a few, and then serve. Makes for good leftovers.

Serves: 6-8

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