No. 1 : Quick Recipe
Black Bean Chili
- 2 TB Avocado or Olive Oil
- 1 Cup Chopped Red Onion
- 1 Yellow or Orange Bell Pepper, Seeded and Chopped
- 3 Grated Garlic Cloves
- 2 (15 OZ) Cans Black Beans, drained and rinsed
- 2 (15 OZ) Cans Fire Roasted Chopped Tomatoes
- ½ Cup Orange* Lentils
- 2 Cups Veggie Broth
- 1 TB Chili Powder
- 1 Tsp Cumin
- 1 Tsp Dried Oregano
- ¼ Cup Chopped Cilantro
- ¼ Cup Chopped Green Onions
- Sea Salt and Black Pepper to taste
Sauté the onion and pepper in the oil. When soft, about 7 – 8 minutes, add the garlic and cook and stir until fragrant, about 1 minute. Add the next 8 ingredients to the pot and simmer for 20 – 30 minutes. When warmed through, stir in the cilantro and green onions. Season with salt and pepper. Top with your choice of garnishes like the ones I have in Kitchen Scoop.
No. 2 : Kitchen Scoop
Grated Cheddar, Nonfat Greek Yogurt, Roasted Sweet Potatoes (4 Cups ½” Chopped Sweet Potatoes, roasted at 425F for about 30 minutes with a sprinkle of turmeric, salt, pepper and tossed or sprayed with Extra Virgin Olive Oil), Jalapeño, Avocado or Salsa.
No. 3 : Clever Idea
*I use orange lentils in the recipe because they break down easily and make the chili rich and creamy. I find them in the regular grocery store, but if you can’t – just use brown lentils!
No. 4 : Wine FIND of the Week
Seven Deadly Zins
The biggest football game of the year calls for a classic American Wine – yummy Zinfandel from my favorite place for this delicious grape – Lodi California. This deep dark red wine with its smoky, cherry flavor will pair perfectly with the warm and yummy chili. Plus its easy-to-find and affordable enough to share with all your fans!