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Chili Recipe
This black bean chili recipe from Lynn's Paradise Cafe is a single person's lifesaver — especially for a vegetarian. Eat it alone by the bowl or wrapped in a tortilla and topped with cheese. At Lynn's, they serve it as part of the breakfast burrito, which includes scrambled eggs. It also makes a great topper for a baked potato or spaghetti.
My pot provided me with a week of lunches, and I never ran out of ideas. Try it for yourself. See if you can come up with new and creative ways to serve this delicious chili.
Lynn's Paradise Cafe's black bean chili
Chili: Serves 8.
1½ tablespoons olive oil
¾ cup diced yellow onion
½ cup diced green bell pepper (about half a medium pepper)
1 minced fresh jalapeno, seeded (see below)
½ teaspoon minced garlic
3 tablespoons chili powder
1 teaspoon salt
2 teaspoons ground cumin
1 teaspoon ground coriander
¼ teaspoon cayenne pepper
15-ounce can crushed tomatoes
4 16-ounce cans black beans, undrained
4-ounce can diced green chilies, undrained
Tabasco sauce to taste (optional)
Garnishes:
Sour cream
Shredded cheddar cheese
Diced red onion
Heat olive oil in a Dutch oven or other wide, deep pot set over medium heat. Add onion, green bell pepper, jalapeno and garlic. Cook until onions begin to soften, about 3 minutes.
Add chili powder, salt, cumin, coriander, cayenne pepper, crushed tomatoes, black beans and diced green chilies. Stir well. Bring to a boil. Reduce heat to medium-low. Cook, covered, about 15 minutes. Taste for seasonings. Add more pepper or Tabasco if you'd like it hotter. If chili is sticking, or you'd like it thinner, add ½ cup water while cooking.
To serve: This makes an excellent breakfast burrito when mixed with scrambled eggs, wrapped in a flour tortilla and served with salsa. Or the bowl can eat it. The restaurant employees recommend serving the chili garnished with sour cream, cheddar cheese and red onion.
Nutritional information per serving: 209 calories, 5 grams fat, 11 grams protein, 30 grams carbohydrates, 12 grams fiber, 981 milligrams sodium.
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