As far as I’m concerned, every good meals starts with wine.
Then comes the task of figuring out what to make, With the chilly weather, I thought it appropriate to spend the night in drinking some wine, cooking chili, and hanging with my roommate and her boyfriend. The recipe comes from across the pond, courtesy of Becca from Amuse Your Bouche and is not only easy to make, but requires few ingredients, and is delicious. You can of course add meat if you’d like, but I made mine vegetarian, per the recipe, and as a meat eater had no complaints.
Mushroom and Black Bean Chili
- 1 & 1/2 Tbsp virgin olive oil
- 1/2 medium-sized onion, diced
- 2 cloves of garlic, minced
- 1 & 1/4 cup of mushrooms, diced (add more if desired)
- 1 can of black beans, including liquid
- 2 & 1/2 Tsp paprika
- 1 Tsp ground cumin
- 2 Tsp chilli powder
- 1/2 vegetable bouillon cube
- 1 cup of hot water
- 1 medium-large tomato, diced
- Heat the oil in a large skillet over medium heat, add the onions and garlic and saute for 3-4 minutes.
- Add the mushrooms and for another 5 minutes, until the mushrooms are soft.
- Add the can of beans, including the liquid contents, the paprika, cumin, chili powder, vegetable bouillon cube, and water; mix all ingredients well in the skillet.
- Turn the heat down to low, cover the skillet, and let cook for 20-30 minutes, stirring occasionally.
- Add the tomatoes, and cook for another 10 minutes. If the chili is too watery, increase the heat, and cook uncovered until the desired consistency -stirring regularly; if it is too dry, add some water, and continue cooking covered on low heat.
Serve with rice, corn bread, French bread, nachos, spaghetti, or by itself -really the options are endless depending on your tastes. There are also a variety of toppings for chili: sour cream, green onions, cilantro, avocados, cheese, and countless others. I had mine with some shredded Mexican cheese.