SIMPLE BLACK BEAN CHILI - Keepers, pg 73 (and online)
*should say 1.5 tsp salt, I’m seeing a weird symbol instead of the fraction
So I made this once as per the recipe, and then… went rogue. Here’s what I have ended up as my final version, which I’m quite happy with. I do not use the hot peppers because my teenager doesn’t like spicy, so we adults just add hot sauce at the table.
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On a roasting pan -
4 plum tomatoes, halved
2 bell peppers (any color, I hate green but others are fine), halved and cleaned out
1-2 onions, peeled and halved
Coat with oil, salt, pepper. Broil for 5-10 minutes and let them cool down. -
Purée all of that with 3 cloves garlic, chopped. (I use jar garlic so don’t roast it with the veggies). Don’t purée too smooth - aim for good chunky salsa. If you have a ninja smoothie-sized blender like me, you’ll need to do this in two batches.
[make-ahead: chuck it all in the fridge until cook day]
- Proceed from “finish on the stovetop” step of the instructions, but don’t add canned tomatoes. I use smoked paprika instead of the chipotle. I also use 3 cans of beans rather than 2, and 1 cup of chicken broth to give it a little extra volume.
