Tuesday, November 1, 2011

Black Bean Chili & Cornbread

It's definitely getting chilly in Tahoe, which is why making homemade chlli definitely hits the spot!


This is my very favorite type of chili...it's more like a Mexican chili if you ask me.  It has great spice and heat to it...and I love the addition of queso fresco and avocado.  Definitely perfect for a cold night in!

Recipe adapted from Emeril Lagasse:

  • 2 tablespoons canola oil
  • 1 1/2 cups chopped yellow onions
  • 1 cup chopped red bell peppers
  • 2 tablespoons minced garlic
  • 2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste
  • 2 cups fresh corn kernels (about 3 ears)
  • 1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
  • 2 tablespoons chili powder
  • 1 tablespooon ground cumin
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon cayenne
  • 4 large tomatoes, peeled, seeded and chopped
  • 3 cups cooked black beans, or canned beans, rinsed and drained
  • 1 (15-ounce) can tomato sauce
  • 1 cup vegetable stock, or water
  • 1/4 cup chopped fresh cilantro leaves
  • Diced avocado, garnish 
  • Queso Fresco, crumbled
In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the corn and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes. 

Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.  To serve, ladle the chili into the bowls. Top each serving a spoonful of avocado. Sprinkle queso fresco on top.

We also made the cornbread from scratch.  Find the recipe we used here.

Nothing makes me feel more at home than a warm chili!  How do you like your chili?  

xo natasha

Linked to: Tasty Tuesdays

P.S. Catch me over at Fashion Truffles today where I'm dishing on some trends I'm loving right now!


32 comments:

  1. This looks amazing! Off to check out your Fashion Truffles post. :)

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  2. This is seriously one of my favorite fall meals. So yummy!

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  3. I love every ingredient in this awesome chili...making soon.

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  4. Umm yes, please!! I agree with Val, I love every ingredient. Definitely making this soon. My husband I have been making different chilis and soups, so this needs to be in the mix for sure!

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  5. What a delicious recipe to add to my collection. Stay warm!

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  6. I'm totally bookmarking this because it looks like one that I definitely must try! Now I'm hungry :).

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  7. mmmm... that cornbread looks delicious! I love cornbread in the fall and winter especially.. it just seems like such a homey food.

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  8. yum! sounds delicious, i love that it has cilantro in it! xo

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  9. Oh my gosh, this is my ideal meal on a cold day. I've never thought to add avocados to my chili, but I might have to start. And cornbread!? Mmm, mmm good. Love this recipe!

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  10. I'm a huge fan of chile, especially with cornbread, there really isn't a better comfort food than that!!! Hope you are recovering from halloween...I'm still a little bit in a sugar coma (c:

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  11. I have been searching for some new soup and chili recipes since we finally got a hint of cold weather here. This looks so delish. Wish I had a piece of that cornbread right now!

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  12. Wow how good does this look! I am making chili for dinner tonight might have to rework my recipe after seeing yours.

    xo

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  13. This looks so good! I've never made a Mexican style chili before so it looks like I'll have to try it.

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  14. Mmm this looks so yummy! Especially with the colder weather! I looove cornbread and have been wanting to make some for a while now :)

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  15. i love a good chili!! so tasty this time of year. i like all the ingredients in this one. will definitely have to give it a whirl.

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  16. When its chilly out (and it is definitely getting there here!) chili is the absolute best :) And cornbread? Well, that just seals the deal ;) YUM!!! Just ate lunch, but already feeling hungry again! xoxoxo brynn

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  17. Yummm funny this is on my meal plan this week too! Love that you added avocado! ill def have to try this xo

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  18. Oh this looks delicious! Love the post on Fashion Truffles too!

    Laura :)

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  19. This looks like a fantastic recipe to try on a chilly fall day!

    If you have a few minutes, I'm giving away a $50 NOVICA gift card. http://style-obsession.blogspot.com/2011/10/win-it-50-novica-gift-card.html

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  20. This looks so good! And now that it's finally getting a little cooler for us in Texas, I am craving soups and chili!

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  21. Sounds great Natasha! I definitely would enjoy the Mexican flavors in this - yum.

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  22. sounds amazing! thank you for the recipe. xoxo

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  23. Yum. Chili is such a comfort food. I plan on making a sweet potato version this week!

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  24. Sounds so yummy! Fantastic blog with lovely recipe.
    Thanks for sharing. Hope to see you on my blog:)

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  25. You are one great cook my dear! Yum!!!

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  26. Perfect fall recipe!! I LOVE cornbread..we had some last night and it was SO yummy!

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  27. My husband saw your photo of your chili and asked if I would make that for dinner this week. We love chili and cornbread and our weather finally is beginning to feel like Fall. Perfect soup and homemade chili weather!

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  28. Oh I love chilli! My new fav is white bean chicken chilli...so good. I never thought to eat corn bread with chilli but it sounds like a delish combo.

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  29. Yum! That looks really good....so does the cornbread (:

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