Wednesday, November 10, 2010

Delicious Black Bean Chili

This is the latest box as of November 7th
I found this recipe a couple of weeks ago and knew as soon as a new box came I would be making it. As the temperature has slowly dropped  I have been wanting to make chili.

The kale and butternut cut up.

I loved that this one included butternut squash and greens which I would not normally think of  putting with chili. I used kale instead of chard and I substituted one of the cans of black beans with a can of Cuban Style Black Beans from Trader Joe's. As I started to cook I realized I didn't have chili powder, so I put in a tablespoon of cayenne and a tablespoon of paprika. So there might have been a little bit more of a back end heat than there should have been. I loved that the kale added a good crunch and it still held up reheated in leftovers the next day. It was so good that we each went back for seconds. And it's completely vegan  or enjoy with a square of cornbread and a little onion and shredded cheese on top.
Black Bean Chili in all its glory. Even the colors look like fall.

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