spicy black bean chili
adapted from eat live run
We're having a very mild winter in Houston but if you've been reading my blog for awhile you know about my love of soups and chili so there's no way some 70 degree weather was going to stop me! I bookmarked this recipe a few months ago, bought all the ingredients a last week but was waiting for the right day as it takes a few hours to cook. The only changes I made were to add 1 tsp garam masala and added 1/2 cup of corn the last 10 minutes of simmering.
Serve with grated cheese, sour cream and crumbled tortilla chips. Serves 3-4 people.
No comments:
Post a Comment