Thursday, November 11, 2010

White and black bean chili

I call this Michael Jackson chili…because it’s black AND white. Ha!

Anyway. I made this vegetarian-style, but a little meat certainly wouldn’t hurt. I’d recommend Italian sausage or ground pork.

1 diced onion
a few diced cloves of garlic
2 cups each white and black beans (pre-cooked or canned)
2 cans tomatoes
Chicken or veggie broth
Seasonings: chili powder, paprika, dried red chili flakes, cumin, salt
Optional: pepper jack or habanero cheddar cheese, on top

If you’re adding meat, sauté that first in some olive oil. Otherwise, skip ahead. Saute the onion and garlic in olive oil until soft (or add to the browned meat). Add the beans and tomatoes, and enough broth to float the whole thing. Let cook down for about 10 minutes, add seasonings to taste, and let cook another 10 minutes or so. Serve with some kind of hot pepper cheese on top, shredded. (Leave that off for a vegan version.)

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