A “Super Bowl”

by Britta-Lis on February 6, 2011

in Cooking,Recipes

I’ve been on a soup/stew kick lately—I suppose it’s the time of year that inspires it. When I lived in Hawaii, I never made soup, not once. Now that I’m back in a place that enjoys “soup days,” I have been making the most of it.

Black Bean Chili with Corn

Black Bean Chili, Corn Variation

Since today is Super Bowl Sunday, I thought I would still continue my soup trend, but make it hearty and a meal to share. While I travel, I rarely watch the Super Bowl, but that doesn’t mean I can’t share a classic American “Super Bowl” with some new friends. This recipe is virtually impossible to make in a single serving, unfortunately, but since this is a day of gathering in the U.S., why not share a tradition as well as a meal with your new friends? After all, it’s the cultural exchange that makes travel so great, isn’t it?

Black Bean Chili

3 Servings

Black Bean Chili with Zucchini

Black Bean Chili, Zucchini Variation

1 small onion, diced
1 small red bell pepper, diced
1 large tomato, cut into chunks, juices reserved
1 can black beans
1 – 1½ small spoonfuls chili powder
½ small spoonful cumin
½ small spoonful oregano
½ small spoonful garlic powder
salt & pepper to taste

grated cheddar or jack cheese, optional

Saute onion, bell pepper, salt, pepper and garlic in a little olive oil in a sauce pan over medium heat. When onion and pepper are tender, add tomato and its juices, plus a little water. Simmer until tomato is tender. Add beans and the rest of the ingredients, plus a little more water if you like a soupier chili. Simmer for 10 minutes or until beans are heated through and vegetables are tender. Sprinkle with cheese, if desired, and serve, with toasted bread or dinner rolls alongside.

Add a small zucchini or the kernels from an ear of corn to add a little variety.

If you have a couple of days and want something easier to transport than a can, (and don’t mind a little extra work) try looking in the bulk bins or at the farmer’s market for dried beans. Soak them overnight and then simmer them until they’re tender, and then add them to the chili where the recipe calls for them.

If you’re cooking for one, try stirring the leftover chili into scrambled eggs tomorrow morning. Or, if you’re staying in one place for a couple of days, serve the leftover chili over a baked potato for tomorrow night’s dinner.

A Matter of Taste

What did you add to your chili to make it unique? How did you share it with your new, international friends? What improvements or changes would you suggest? Add your 2 cents to the comments below.

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