Chipotle Black Bean Chili

This recipe came to be out of sheer luck one night.  However, before I tell you how this recipe came to be, you should know that during the winter I don't necessarily exist off of Whole Food's Adobo Black Bean Soup, but I do have that soup quite frequently.  It's a delicious soup and I highly recommend trying it if you ever have the chance.

Back to the creation of this recipe--  I came home after work, realized I was out of Black Bean Adobo Soup (gasp) and didn't know what to make for dinner.  Surely there was something in my pantry that I could whip together?  I looked in my fridge and noticed I had a green pepper.  Great, I can do something with that…but what?  I really just wanted Black Bean Adobo soup, which lead me to check my pantry where I realized that I had a can of Black Beans.  The recipe started to take shape from there and I ended up with a dish that has become a new winter staple.  I still love that Black Bean Adobo Soup, but this Chipotle Black Bean Chili is definitely a great homemade version. 

Ingredients

  • 3Tbs Olive Oil
  • 4-5 Cloves of Fresh Garlic Minced
  • 1 Yellow Onion Diced
  • 1 Green Bell Pepper Diced
  • 1/4c Vegetable Broth
  • 1 Can Black Beans
  • 2Tbs Red Wine Vinegar
  • 3 tsp Chili Powder
  • 1 ½ tsp Smokey Paprika
  • 1 tsp Cumin
  • ½ tsp Freshly Ground Black Pepper
  • 1 Diced Chipotle Chili in Adobo de-seeded and finely diced (if desired for extra heat)
  • Salt to taste

Instructions

  1. In a 12" sauté pan, heat oil over medium high heat
  2. Add Garlic and let cook for about a minute  (while continuously stirring)
  3. Add diced onion and diced pepper to pan, stir to incorporate
  4. Let the veggies cook for about 3 minutes, then add the Vegetable Broth
  5. Stir ingredients intermittently and cook veggies until peppers are soft and onions are translucent
  6. Add Black Beans, Vinegar, Pepper, Smokey Paprika and Cumin.  Stir until all ingredients have been incorporated and let simmer for approximately 4-5 minutes.
  7. Once simmered, turn off heat.  Let cool slightly and add salt to taste and diced chili (if desired) .
  8. Serve alone or on a bed of red quinoa with Smokey Paprika & Chili Greek Yogurt Garnish.

Smokey Paprika & Chili Greek Yogurt Garnish

  • 1 Pint Greek Yogurt (I like 0% Fat Greek Yogurt)
  • 2tsp Smokey Paprika
  • 1/4tsp Cumin
  • 1-2 de-seeded and diced Chili(es) in Adobo

Instructions

Combine Paprika, Cumin and Chilies into the container of Greek Yogurt and stir until everything has been incorporated. 

Perfectly Perfect French Toast

I have been a huge fan of French Toast since I was a child.  As the years have gone by and I've matured into an adult, my love of French Toast hasn't changed one bit!  Recently I came across a recipe for french toast on the Food Network that I just had to try called Perfect French Toast.  I came up with my own version of the recipe that was adapted from the original "Perfect French Toast" and in my own humble opinion it is now "Perfectly Perfect French Toast."  Easy, delicious and a recipe that should be in everyone's go-to recipe repertoire.

 

Ingredients:

1 Loaf of Challah, Brioche or Italian Bread

1c Half & Half

1/2c 1% Milk

4 eggs

1 tsp Vanilla Extract

1/4 tsp Ground Cinnamon

1/4 tsp Ground Nutmeg

2 tsp Granulated Sugar

Pinch of Kosher Salt

Smidge of Freshly Grated Nutmeg

Butter

Directions:

1. Preheat oven to 350degrees

2. In a wide (shallow if you have one) bowl, whisk together the eggs, half and half, milk, vanilla, fresh nutmeg, nutmeg, cinnamon, salt and sugar 

3. Heat about a tablespoon of butter in a nonstick skillet over medium heat

4. Dip slices of bread in the egg mixture.  Soak on both sides and then transfer to the skillet when the butter has melted

5.  Cook french toast for approximately 2-3minutes per side in the skillet and then transfer to a lined baking sheet.  

6.  Bake french toast for roughly 8-10 minutes or until the french toast is puffed up.  The puffed up look of the french toast is your indication that it is cooked throughout.

7. Remove from oven, dust with powdered sugar and serve with butter and maple syrup.