Black Bean Chili

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             FOOD FUNNY
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Thanks to Anna Welander for this one:

Some neighbors of my grandparents gave them a pumpkin pie as a gift. As
lovely as the gesture was, it was clear from the first bite that the pie
tasted bad. It was so inedible that my grandmother had to throw it away.
Ever gracious and tactful, my grandmother still felt obliged to send the
neighbors a note. It read, "Thank you very much for the pumpkin pie.
Something like that doesn't last very long in our house."

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             TODAY'S RECIPE
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While putting together the list of dishes for this week's theme I ran
across a recipe for black bean chili that sounded good to me. It must
have sounded good to me during the week of March 8, 2006 because I
published the same recipe back then, so here it is again with my
apologies for the unintentional repetition.

Black Bean Chili

2 15-oz (425 g) cans black beans, rinsed and drained
1 15-oz (425 g) can chopped tomatoes with their liquid
1 cup (250 ml) chicken stock or water
1-2 green bell peppers, cored, seeded, and chopped
1-2 onions, chopped
4-6 cloves garlic, finely chopped
1 canned chipotle chile in adobo, chopped (optional)
1 bay (laurel) leaf
2 Tbs (30 ml) chili powder
1 Tbs (15 ml) cumin seeds
1 Tbs (15 ml) dried oregano
Cayenne pepper to taste
Salt and freshly ground pepper to taste
Optional garnishes:
Chopped cilantro (coriander leaves)
Chopped scallions (spring onions)
Chopped radishes
Shredded cheese Sour cream

Combine all the ingredients in a heavy pot or slow cooker. Cover tightly
and bake in a preheated 300F (150C) oven, or simmer over a very low
flame on the stove top, or cook in the slow cooker set on high, for 2 to
3 hours. Serve with any or all optional garnishes if desired.
Serves 4 to 6.
Received on Thu Feb 7 20:29:44 2008