Here’s another chili recipe, sent in by Kathy Kessler, that I wanted to try on the heels of the other wonderful white bean chili I made a few weeks ago. (see previous post Turkey Chili With White Beans and Cocoa). This one is quite different from the first recipe but scrumptious (and easy) in its own right. And Kathy is right: It is very beautiful. Every stage added new color. Very inspiring to my artist’s eye. I highly recommend that you give this one a try also. My friend who joined me for dinner for both chilies, pronounced this one “a winner” too and made it for a potluck he attended on another night. Everyone loved it.
The recipe calls for 1 can each of black beans and kidney beans. Use 15 ounce cans. I checked to be sure. And use 2 cups of the vegetable broth. I cut back on the cayenne pepper, using about 1/2 tsp, and it’s a good thing I did. Even using mild chili powder, our home grown chili packs a punch, so the finished pot had a quite a bite to it.
From Kathy:
Absolutely great veggie chili. One pot; simple to make; lasts for days in the fridge. Color and spice and everything nice. You can certainly add meat. I highly recommend this dish and make it all the time when I want something that’s easy, healthy, looks like a work of art, and tastes fantastic. All you need is some corn bread or a baguette and you have a splendid meal. As the recipe suggests, omit the radishes. I recommend cacao powder (unprocessed) instead of cocoa powder.
Love to you all,
Jeane
