The magical fruit
The more you eat, the more you....
It's true: I'm a bean-loving woman. No apologies.
Roasted chickpeas? You bet.
Black bean quesadillas? Perfection.
Garlicky White Bean Dip? Oh, yes.
Tonight's dinner? A classic, perfectly-seasoned Vegetarian Black Bean Chili, recipe courtesy of (you guessed it!) the Moosewood Collective.
When it comes to chili, I rarely follow a recipe. Instead, you'll find me dumping every chopped vegetable and available bean in a pot, sprinkling in spices in unknown amounts, and "seasoning to taste" until I'm ready to eat.
Adam, however, prefers a little more guidance in his chili-creating, and since he was the head chef tonight (score!), he went with a by-the-book Moosewood recipe. No complaints here.
I found myself in bean n' veggie heaven after the first spoonful.
I have to admit, this is the perfect recipe to get you in the mood for fall (Sweaters, anyone? Did I hear pumpkin-carving?). Added bonus: the awesome healthiness factor! After you make a full pot, you've got a week's worth of healthy lunches.
We enjoyed our chili with leftover Herb n' Cheese Moosewood muffins. If you're feeling a little crazy, go ahead and top your bowl of bean-lovin' goodness with some shredded cheddar cheese and chopped avocado.
What recipe gets you in the mood for fall?
Festive Black Bean Chili
(A recipe from Moosewood Restaurant's Low-Fat Favorites cookbook)
This recipe truly needs no tweaking--I think they've definitely got it right! However, there's always room for adaptation, so make any changes needed to fit what's in your fridge (or your most current craving). Avocado makes the perfect topping :)
- 2 cups chopped onion
- 4 garlic cloves, minced
- 1/2 cup water (or veggie broth)
- 1 TBSP ground cumin
- 1 TBSP ground coriander
- 1 cup salsa
- 2 green and/or red bell peppers, chopped
- 3 cups cooked black beans (two 15 oz. cans, drained and rinsed)
- One 28 oz. can of whole or diced tomatoes, with the juice
- 2 cups fresh or frozen corn kernels
- salt and pepper to taste
- Tabasco or hot sauce to taste (not for me!)
- Optional assorted toppings: fresh cilantro, chopped avocado, shredded cheese, etc.
1) In a soup pot, cook onions, garlic, and water or broth on high heat, stirring constantly, for about 5 minutes. Add the cumin and coriander, and stir on high heat for one minute. Stir in the salsa and bell peppers, lower the heat, cover, and simmer for about 5 minutes, stirring occasionally. Add the beans and tomatoes, simmer for 10 minutes. Add the corn and continue to cook for 10 minutes. Season with salt and pepper. Top individual servings with toppings, if desired. (we just stuck with the cilantro tonight)
2) Enjoy your bean-tastic dinner!