Yikes, time flies! Life has been full of activity, and I've been neglecting this space. But I'm back now, don't worry.
One of the recent activities that has kept me away from my computer was a family gathering in the San Juan Islands. I suppose you might call it a family reunion, but that sounds too formal. We've been gathering there during the summers every year or two for as long as I can remember. Call it what you will, there were 25 of us, mostly on my mom's side of the family, monopolizing a row of rustic little cabins on the pebbly beach. Our gathering happened to coincide with the 4th of July, which meant we added fireworks to our usual list of island pastimes: puzzles, card games, fishing, campfires, agate-hunting, clam digging, and lots and lots of eating.
My immediate family was in charge of one of the dinners while we were there. My mom made her tried and true sweet chili with beef and kidney beans, and I made a colorful and mildly spicy black bean chili. Unfortunately I failed to photograph it, so you will have to imagine the colorful part. Here's the recipe:
Vibrant Black Bean Chili
olive oil for sauteing
1 large or 2 small sweet onions, chopped
4-5 cloves of garlic, minced
4 bell peppers (I used one each of red, yellow, orange, and green), diced
1 tsp. cumin
2 cans green chilies
2 large cans black beans
2 large cans diced tomatoes
1 small can corn
salt and pepper to taste
a tiny splash of vinegar to finish
Saute the onion in olive oil until soft, then add the garlic, bell peppers, and cumin. Saute, stirring regularly, until the peppers start to soften. Add all of the canned items (partially draining the cans for a thicker chili, leaving undrained if you like a soupier consistency). Bring the chili to a simmer, stirring regularly, and then reduce the heat to low and let bubble, uncovered, for at least a couple of hours if you have the time. Better yet, make it the day before, then cool and refrigerate overnight and reheat the next day. Chili, like most soups, will improve over time as the flavors meld. Before serving, add salt and pepper to taste, and then the vinegar. You can also season with chili powder or more cumin.
This makes a giant vat of chili (great for big family gatherings), and is delicious topped with chunks of avocado, shredded cheddar or cotija cheese, and a dollop of sour cream or plain yogurt.
Leftovers you'd like to use differently? Try mixing it with or serving it over cooked brown rice or quinoa, warm or at room temperature. Wrap in a large tortilla with shredded chicken or pork and some guacamole for a killer burrito. Nestle with shredded cabbage, grilled fish, and your favorite salsa in fresh corn tortillas. Cold, it makes a pretty tasty dip for tortilla chips, too.
Do you have a favorite chili recipe?
