Friday, January 20, 2012

Smoky black bean Chili

Made this the recipe off the internet somewhere, but don't remember where...

Paired it with the homemade Tomato Basil Bread (like Panera's but better, fresher, and with NO extra ingredients!).  It was killer good!  The smokey-ness of the chili with the sweetness of the bread...there just aren't words!  :)

2 Tbsp olive oil
1 onion, diced
3 cloves garlic, minced
2 tsp cumin
1/2 tsp salt
few shakes of pepper
1 chipotle pepper (canned) and 2 tsp adobo sauce, diced
5 cups water
4 potatoes, peeled and diced
1/2 soft chicken boullion (if desired)
29 oz petite diced tomatoes
1 cup diced red bell pepper
1 cup frozen corn
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
2 cups cooked corkscrew pasta***

1.  Heat oil in large pot over high heat.  Add onions and cook for about 5 minutes.  Add garlic, cumin, salt, and pepper.
2.  Add chipotle pepper and adobo sauce, water, potatoes, boullion (optional), and diced tomatoes.  Let cook for 20 minutes or until potatoes are soft.
3.  Add bell pepper, corn, beans, and pasta.  Cook until heated through.

***I actually had some left over lipton cheddar broccoli noodles in the fridge from dinner the other I just happened to open the fridge and think "I wonder if there's anything in here I can add to the chili"...and there it was...yummy!  :)

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