RECIPE: Black Bean Chili

Fall is in the air and nuthin’ warms you up like a nice bowl of Chili!  It’s a crowd pleaser at tailgates too!

Other than some basic choppin’ this recipe’s pretty simple

2 cans black beans (I used 3 cups of dried beans, soaked ’em over night, but canned ok)

2 cups water (filtered)

1 cup red quinoa (or brown rice)

1 cup grape tomatoes, halved

1 pepper (green, red or yellow), chopped

1/2 white onion, chopped

3 cloves garlic, chopped

1/4 tsp Cumin

1/4 tsp Paprika

1/4 tsp salt

1/4 tsp pepper

1/4 tsp crushed red pepper (optional)

(all ‘doses’ of ingredients are approximate– adjust, add or subtract to your liking)



 

Combine all ingredients together in a large pot or simmer pan and cook on med heat until beans are soft (~ 60 minutes—perhaps squeeze a work out in while it simmers?) Or let it cook all day in a crock pot, which ever is more convenient.


Add what ever you like, more veggies, a variety of beans, perhaps, and garnish with feta cheese sprinkles or an avocado slice.

easy. healthy.

dinner is served.

(don’t forget, you can freeze it and thaw later)



			

8 thoughts on “RECIPE: Black Bean Chili

  1. How big are your cans of black beans? 3 cups of dried beans soaked and cooked would yield 6-7 cups of black beans in my experience. Is this amount correct?

    I love the idea of using red quinoa here! Completes the protein, and makes this a nice hearty meal. Thanks for the recipe!

  2. I love the simplicity of this soup! I added a can of unsalted diced tomatoes and a cup of frozen corn to the pot and served it topped with fresh diced tomatoes, cilantro and avocado for a southwest twist. My kids mixed in a little plain greek yogurt (substitute for sour cream) and my husband and I spiced ours up with habanero sauce.

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RECIPE: Black Bean Chili

Fall is in the air and nuthin’ warms you up like a nice bowl of Chili!  It’s a crowd pleaser at tailgates too!

Other than some basic choppin’ this recipe’s pretty simple

2 cans black beans (I used 3 cups of dried beans, soaked ’em over night, but canned ok)

2 cups water (filtered)

1 cup red quinoa (or brown rice)

1 cup grape tomatoes, halved

1 pepper (green, red or yellow), chopped

1/2 white onion, chopped

3 cloves garlic, chopped

1/4 tsp Cumin

1/4 tsp Paprika

1/4 tsp salt

1/4 tsp pepper

1/4 tsp crushed red pepper (optional)

(all ‘doses’ of ingredients are approximate– adjust, add or subtract to your liking)



 

Combine all ingredients together in a large pot or simmer pan and cook on med heat until beans are soft (~ 60 minutes—perhaps squeeze a work out in while it simmers?) Or let it cook all day in a crock pot, which ever is more convenient.


Add what ever you like, more veggies, a variety of beans, perhaps, and garnish with feta cheese sprinkles or an avocado slice.

easy. healthy.

dinner is served.

(don’t forget, you can freeze it and thaw later)



			

8 thoughts on “RECIPE: Black Bean Chili

  1. How big are your cans of black beans? 3 cups of dried beans soaked and cooked would yield 6-7 cups of black beans in my experience. Is this amount correct?

    I love the idea of using red quinoa here! Completes the protein, and makes this a nice hearty meal. Thanks for the recipe!

  2. I love the simplicity of this soup! I added a can of unsalted diced tomatoes and a cup of frozen corn to the pot and served it topped with fresh diced tomatoes, cilantro and avocado for a southwest twist. My kids mixed in a little plain greek yogurt (substitute for sour cream) and my husband and I spiced ours up with habanero sauce.

Leave a Reply

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