Enough Said | Black Bean Chili and Cheddar Cornbread

February 3, 2012 by 11 Comments

There really is no explanation needed for the meal pictured above.

It’s Winter. It’s cold out, it gets dark much too early, and most often, leads to cravings for warm, hearty soups and stews. Now, I know that there are a kazillion chili recipes out there, and this might not look like anything special. But it was definitely the best pot of chili I’ve ever made, and so I thought I’d share what went into it. And the cornbread? Chili’s most reliable wingman.

About a year ago, I started adding cocoa into my chili after reading a recipe by Deb from Smitten Kitchen. It might sound strange at first, but the cocoa adds a beautiful richness to the chili. I haven’t made a batch without it since. Don’t be afraid – give it a shot! I promise the chili won’t taste like a chocolate bar. Even though that would be pretty awesome.

Can you believe that I used to hate cornbread?! I claimed that it was disgusting and dry…and then came to the realization that the last time I ate cornbread was at a rather questionable establishment, and that perhaps I should try making my own. Guided by reliable sources, such as Ree and Jenna, I realized that it ain’t so bad. In fact, it’s really good! Now me and cornbread are likethis. This particular cornbread recipe gets a little extra somethin’ from the addition of some sharp cheddar cheese. Served warm with butter and a drizzle of honey. Total magic. For realsies.

Friends, if you’re looking for a comforting meal this winter, give this dynamic duo a try. Maybe this weekend? I hear there’s a big football game on…or something like that…and chili is wicked sports party food! Alongside a pint (or four) of beer, you just can’t go wrong.

Black Bean Chili

2 TBSP. olive oil

1 onion, chopped

4 garlic cloves, crushed

1 medium zucchini, cut into small chunks

2 carrots, chopped small

1 cup mushrooms, sliced

4 TBSP. chili powder

2 TBSP. cumin

1 tsp. smoked paprika

2 TBSP. cocoa

Pinch of cayenne pepper (optional)

1 tsp. salt

Pepper to taste

1 large can diced tomatoes

2 cans black beans, drained and rinsed

1 can brown beans in tomato sauce

2 TBSP. tomato paste

In a large pot over medium-high heat, heat the olive oil and add the onions, cooking for a few minutes, until soft. Add in the garlic, zucchini, carrots, mushrooms and cook for a few minutes longer. Add in the spices, cooking for a minute more. Add the tomatoes, beans, and tomato paste and stir well to combine. Allow everything to simmer for at least 30 minutes (longer if possible), stirring occasionally. This is the perfect time to prepare the cornbread!

PS. I added the zucchini, carrots and mushrooms for extra bulk and nutrition, but feel free to substitute for whatever tickles your fancy.

Cheddar Cornbread  (adapted ever-so-slightly from Eat Live Run)

1 cup yellow cornmeal

1 cup all-purpose flour

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1/4 cup sugar

1 (heaping) cup grated sharp cheddar cheese

2 eggs

1 cup buttermilk*

1/4 cup butter, melted

Preheat your oven to 400°F. Whisk together the cornmeal, flour, cheese, baking powder, baking soda, salt and sugar. Add the buttermilk, eggs and melted butter and mix well to combine. Pour the batter into a greased 9-inch baking dish and bake for 30 minutes, or until golden brown. Serve immediately with butter and honey (and chili)!

*If you don’t have buttermilk, combine 1 cup of milk with 1 TBSP. white vinegar and allow to sit for a few minutes before adding to the rest of the ingredients. Instant buttermilk!

Filed Under: Bread, Sides, Soups and Stews, Vegetables and Legumes, Vegetarian Tagged With: , , , , , ,

Hello BBQ Season | Southwestern Black Bean Burgers

April 22, 2011 by 7 Comments

Black beans have been making many appearances on this little blog of mine lately, I just noticed. What can I say, I must be a fan of sources of dietary fiber and antioxidants. Black beans are also very versatile, partnering well with many different ingredients and flavors. I came across this recipe for Southwestern Black Bean burgers last summer when perusing one of my favorite blogs, Everybody Likes Sandwiches. My vegetarian best friend, and her vegetarian husband were coming over for dinner, and I wanted to knock their socks off with a delicious and unique vegetarian entree.

Despite a couple of failures during the assembly phase (a food processor that died halfway through its duties, and a new BBQ that wouldn’t work), the burgers came together in the end and were incredible! Great flavor, awesome texture, and easily adaptable to various toppings. I served the burgers with fresh avacado and tomato, salsa, and a chili-lime mayonnaise that I whipped up at the last moment. Coupled with homemade baked fries, the meal was a hit. However, these could easily be topped with run-of-the-mill burger condiments (ketchup, mustard, relish, even cheese), and would still be dynamite. You can throw the burgers on the BBQ or cook them stovetop, whichever you prefer. Keep this recipe in mind for your BBQs this season!

Southwestern Black Bean Burgers (adapted from Everybody Likes Sandwiches)

2 cans of black beans, drained and rinsed
4 cloves garlic, chopped
1 TBSP. cumin
2 TBSP. chili powder
1/4 tsp. cayenne powder (more if you like it spicy)
A few dashes of your favorite hot sauce (ie. tobasco)
1/2 tsp. salt
3 TBSP. greek low-fat yogurt
3/4 cup oat bran
1/4 cup wheat germ
1 TBSP. ground flax seeds
1/4 cup fresh cilantro, chopped
Juice of 1 lime
8 hamburger buns, warmed

Blend together 1 can of beans, garlic, yogurt and spices in a food processor or blender. Dump into a bowl and add the second can of beans, oat bran, wheat germ, flax, cilantro and lime. Stir everything together until well mixed. If your mixture is too soft to form patties, add a little bit more oat bran. If it is too stiff, add a little bit of water. Form into 8 patties and chill in the refrigerator for at least 15 minutes.

If cooking the burgers on the stovetop, heat 2 TBSP. of olive oil in a skillet over medium-high heat and brown each side, about 3 minutes per side or until slightly crispy. If cooking on the BBQ, throw the burgers on a medium-high grill, but line your grill with tin foil (brushed with oil or sprayed with cooking spray, to avoid sticking), and cook for 3 minutes per side, or until browned and crispy. Top cooked burgers with whatever your little heart desires and enjoy!

*For an easy chili-lime mayonnaise, combine 1/2 cup mayonnaise with the juice of half a lime, 1 TBSP. chili powder, and salt and pepper to taste. Add in a little cayenne pepper for some extra heat, if that tickles your fancy.

On another note, spring seems to have finally sprung around here. The sun is out, the temperatures are warm(er), and it feels like winter might finally be behind us. The little stinker is obsessed with the smells that are being uncovered by melted snow and warmth. She looks angelic here, but looks can be very deceiving. Happy Good Friday!


Filed Under: Main Dishes, Vegetables and Legumes, Vegetarian Tagged With: , , ,

Beans, Beans, the Musical Fruit | Black Bean and Corn Salad

February 25, 2011 by 3 Comments

 It is a miracle that I am able to post this recipe right now. That I can type these words to you on this laptop. You see, the sweet little puppy mentioned a couple of weeks ago continues to wreak havoc on my life. In fact, I think she came into my life to teach me how to be a more patient person. Unfortunately it is a rather difficult and damaging process. Damaging to my material possessions that is. For one thing, the carpet in our condo is going to need to be steam-cleaned about 40 times over in order to remove the invisible stains of approximately 2956 “accidents”. Shoes have been chewed, scarves and mittens have been ripped, tables and chairs have been munched on. Several books are missing parts of covers. My tea towels will never be the same. All of this, I have been able to take in stride. Quite easily I think.

However…there was an incident last night that almost put me over the edge. You see, my parents brought us back a bottle of delicious pineapple wine from a recent trip to Hawaii. Last night, honey and I decided to enjoy it with our dinner. We were feeling rather badass, so we decided to just drink the wine straight from the bottle. We were eating dinner in front of the TV (yes, we do that), and had left the bottle of wine sitting on the kitchen table. A certain little munchkin around here has a tendency to jump up on the coffee table if any food or beverages are within her sight. How tricky we were, leaving it on the kitchen table instead. And then there was a crash. I jumped up and ran the approximately 10 feet from the couch to the kitchen table to find that the aforementioned munchkin had jumped up onto the kitchen table and knocked the bottle of wine over, spilling it all over the table, floor, and…my laptop.

Now, I realize that it is dumb to leave your laptop sitting open on the kitchen table. But I do dumb things, rather often. Anyways, after one meltdown and many failed attempts at getting my laptop to start up again, honey advised me to shut it down, leave it overnight, and hope for the best. I’m happy to report that my laptop is working, although my keys are currently making a nice crunching noise with each keystroke, and my space bar wants to stick down every time I press on it. Small steps, I suppose. *sigh* The other miracle was that the wine bottle managed to stay half full following the catastrophe, as it landed on it’s side. Drinking the remainder of the wine was very helpful indeed. And now that I’ve wasted your time with this pointless story, I give you a delicious, fresh salad recipe, great for curing the winter blues. It has some fantastic colors going on, and is so simple and tasty. The original recipe comes from one of the Best of Bridge cookbooks. Happy eating!

Black Bean and Corn Salad

2 cans of black beans, rinsed and drained

1 can of corn, drained

1 red pepper, chopped small

1/2 cup cilantro, chopped

Juice and zest of two limes

1/4 cup olive oil

2 TBSP. cumin

1 tsp. chili powder

Salt and pepper to taste

Combine the black beans, corn, red pepper, and cilantro in a large bowl or container. Combine the remaining ingredients in a separate bowl, and then pour over the black bean mixture. Toss well. Taste and add more salt or pepper if needed. This salad tastes great right away, but has even better flavor if you give it a couple of hours to mingle in the fridge.

Filed Under: Salads, Sides, Vegetables and Legumes, Vegetarian Tagged With: , , , , ,