January 24

Black Bean Chili over Cheesy Grits

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• Smoky Black Bean Chili [View Recipe]

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  Ingredients

  • 1 tablespoon olive oil
  • 1 1/4 cups onions (chopped)
  • 3/4 cup bell pepper (chopped)
  • 6 ounces mushrooms
  • salt
  • 1 clove garlic
  • 1/2 cup corn (defrosted)
  • 1 chipotle pepper (chopped)
  • 30 ounces black beans (drained and rinsed)
  • 2 teaspoons cumin
  • 1 tablespoon chile powder
  • 14.5 ounces tomato
  • cheese (shredded)
  • salsa
  • sour cream
  • lime wedges
  • chopped green chiles
  • cilantro (chopped)

  Instructions

  We begin by reserving 2 tablespoons of the onions for topping the chili. In our dutch oven, we heat the olive oil and sweat the onions on medium-low heat for about 10 minutes. Meanwhile, we mince the garlic and clean and chop the mushrooms. When the onions are tender, we add the red pepper and continue to cook on medium heat for a few minutes. We add the mushrooms and cook until they release their juices. Next we add a little salt and the garlic and saute for 30 seconds. Then we add the corn and chipotle and stir well. We add the black beans and spices and cook for a minute. Finally, we add the tomatoes and simmer, partially covered, for about 20 minutes, stirring occasionally.

  We top each serving of chili with the reserved onion, cheese, salsa, sour cream, a squeeze of lime, chopped green chiles, and some cilantro.

• Cheesy Grits [View Recipe]

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  Ingredients

  • 4 cups water
  • 1 cup grits
  • 1 1/4 cups cheese (grated)
  • salt

  Instructions

  In a large pot we bring the water to a boil. We stir in the grits, lower the heat, and cover. We cook, stirring occasionally, for about 10 minutes. We want the mixture to be thick and tender. When done, we stir in the cheese until melted and taste for salt.

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