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Tuesday, February 19, 2013

Combo Bean and Veggie Chili

Hopefully, we are in the last "throws" of winter. This dish was just perfect to make and enjoy on a blustering winter day.

Combo Bean and Veggie Chili
The main ingredients were black beans, chili beans, fresh plum tomatoes and a can of tomatoes with their juice. I sautéed 1 red bell pepper, a medium sized onion and 4 garlic cloves in evoo. To this I added chopped fresh plum tomatoes. When the pts were soft I added the canned tomatoes and a small can of tomato sauce. The herbs and spices included freshly ground black pepper, dried oregano, basil, cilantro, chili powder and cumin. After adding the two cans of beans (rinsed) I added beer. During the course of the chili cooking and simmering I added addition herbs/spices and liquid as needed.

After ladling the chili into the bowls I topped it with shredded cheese (a mixtures of various cheddars) and chopped scallions.

Nothing special but it was quite tasty and warmed us up. I usually do not pare wine with spicy chili, but we had one glass each left in a bottle, a very rare occasion. It worked. The wine: Penfolds Bin 138, a nice blend of three grapes.


1 comment:

The Sullivans said...

Ellen makes the chili at our house. Her recipe is similar to yours but recently, she has started to add chickpeas to the chili. They add a different texture. Nice.