Wednesday, March 30, 2011

Black Bean Chili

It’s 52 degrees here in the Pacific Northwest, March 30th -- looks like we are going out like a lion. Since I work at home and have no inclination to leave the house to brave the rain and wind, chili makes perfect sense for dinner. And, since chili ingredients are always on-hand in my house, it’s a no-brainer!
What with chili cook-offs and chili cooking contests, I guess that everyone has a favorite chili recipe. Once I discovered this one in the October 2002 issue of Sunset Magazine, I haven’t used another recipe since.

The only change I make to the recipe is that instead of three cans of black beans, I use two cans of black beans and one can of pinto beans. If I have hamburger on hand I’ll use it, or tofu crumbles, or more-often-than-not, I make the vegetarian version.
When I discovered this recipe, I also discovered canned chipolte chiles in adobo sauce--you’ll find them in the Mexican section of the grocery store. The Sunset recipe says that the puree you make from the chiles lasts up to one week in the refrigerator, but mine keeps well for at least a month. I sometimes put a bit in sloppy joes or Asian stir fries, but it’s mostly around just for chili.

Chile is such a great make-ahead, cold-day, hearty, and tasty recipe, I’m surprised that I don’t make it once week. What's in your favorite chile recipe?


  1. Always a favorite with me!

  2. I think some people put cocoa powder in chili.

  3. I like to add canned corn.

  4. It's nearly 11PM here on the East Coast and you have made me want to head right into the kitchen and start cooking!