Okay, this is one of my favorite recipes EVER. Black bean chili from The Grit Cookbook. One of the recipes The Grit is the most famous for is its black bean chili... You ask yourself, how hard can it be to make good chili? But then you have The Grit's black bean chili, and from then on every chili you taste is "good, but not like The Grit's." At least that is how it was for me... Maybe I'm overdoing it a little. But seriously, Bob and I both get very excited when there are plans to make a big pot of this chili, and we stay excited until we eat the last bite.
It's got lots of onion, bell pepper, celery, carrots, corn, and crushed tomatoes, and plenty of good chili spices. The only modification I have ever made is to use quinoa in place of the bulgur wheat that the recipe calls for. This makes it lighter and smoother and easier on the tummy, I think. I like to eat a bowl of it....
Bob likes the occasional chili cheese dog, using Vegan Gourmet monterey jack and Yves veggie dogs, and some dijon mustard. Oh yes, and the recipe makes an enormous pot--we froze three large bags of chili and had enough left to each eat several times before it's gone. Chili makes me happy.
I do have a recipe to share with you... I had some leftover brown and wild rice that I wanted to use up, so I made this Mexican chocolate rice pudding. So named because I used the killer chocolate and cinnamon combination. Toast a little coconut to sprinkle on top, and it's quite delicious.
Mexican Chocolate Rice Pudding
1 1/2 cups leftover rice (brown and wild rice for me)
1 1/2 cups soy milk (I ran out of vanilla soy milk so I added some extra vanilla extract to compensate)
1 1/2 tablespoons cocoa powder
1/4 cup demerara sugar
3/4 teaspoon cinnamon
1/2 teaspoon vanilla
Combine everything in a saucepan and bring to a simmer. Cook for 25-30 minutes, until it thickens and the rice is soft. Serve warm with toasted coconut flakes.
Have a lovely day! Are you seeing any signs of spring yet? Today it felt like spring here... oh joy!