Black Bean Chili

A big thank you to our heroes who are on the front lines: medical personnel, first responders and Americans at home or on site, who work together to help our country through this crisis. Our hearts go out to those who have lost family and friends, each person loved and remembered.

Just love those recipes to which you can add a bit of this and that. Black Bean Chili is one that can clean out the leftovers in your fridge and taste absolutely delish. Use up a half a bell pepper, mushrooms, a small carrot or zucchini. I sometimes use all black beans or mix with kidney, chickpeas or even lentils. Keep it vegan or add chopped beef, veal or poultry. Add some garnishes of your choice on top— a few suggestions are below. If you are home, you may be going back to work soon, so make double to freeze ahead for a lunch or dinner. As a caregiver, I do this frequently and have time for other activities. For me-- gardening, walking with my mom, talking with family and friends and reading!

Recipe is below.

Foodie Lit

Review and Recipe

“All right, Bad Love Crew, we are headed to Kortenberg for a rendezvous with the destiny of time travel.” Thus was the beginning of the mission of this talented, boisterous gang to rescue victims of the Holocaust.

There is much that we must suspend disbelief for in Bad Love Strikes. There is of course time travel. Yet more than that is the age of the main characters—teenagers. These teenagers develop a plot to outwit the Nazis; to fly military planes; already have historical knowledge of WWII and the Holocaust; have the skills to play roles far beyond most teenagers’ skills. Yet I found myself rooting for them to succeed.

Black Bean Chili

Serves 8

2 tablespoons olive oil

1 large onion, chopped

1/2 red onion, chopped

3 garlic cloves, minced

1 medium zucchini, chopped

1 green and 1 yellow bell pepper, seeded and chopped

1 teaspoon basil

2 teaspoons chili

1 teaspoon coriander

1 1/2 teaspoons cumin

1 teaspoon dark cocoa

1 teaspoon cinnamon

1 teaspoon kosher salt

1/2 teaspoon ground pepper

28 ounce can chopped Manzano tomatoes

1-14 ounce can black beans, drained

1-14 ounce can kidney beans, drained

2 ears of corn, kernels cut off

1/2 cup dry wine

Add 1 tablespoon olive oil to a large skillet. Over medium heat, sauté onions and garlic until onions are softened. Add zucchini and bell peppers and cook until softened. Add spices, stirring to coast vegetables.
Add tomatoes with liquid and wine. Stir to mix. Simmer for 15-20 minutes. Add black beans and corn. Stir to mix.
Taste and adjust seasoning. Serve over rice, farrow or quinoa. Garnish with sliced avocado, lime wedges and corn chips on the side.
To freeze. Cool to room temperature. Label and place in zip lock freezer bags for up to 3 months.

Expandthetable suggestions

Alcohol free: Omit wine and add 1/4 cup V-8 juice or broth.

Ale or Beer: Use 1/4 cup ale or hearty beer in place of red wine.

Cheesey: Grate cheddar cheese on top.

Add other veggies: Add 1 cup chopped carrots, mushrooms, yellow squash and/or celery.

Heat: Add 1 jalapeño minced for some heat.

Meaty: Add 1 pound chopped beef or chicken after the onions are sautéed. Cook until done.