Cool Beans

Posted by on Feb 19, 2016 in Asian and Vegetarian | 1 comment



So, you stocked up on beans of every shade, shape, and authenticity when expert NASA climatologists warned us of “Godzilla" El Niño, on track to drench our parched land. Turns out we missed out in SoCal; temperatures soar and our gardens wither like biblical chaff.


At the first sign of a dopy drizzle on Wednesday, Ellie Krieger’s Vegetarian Black Bean Chili with Ancho and Orange climbed into my soup pot—regardless of summer like conditions.  Seemingly redundant; one more healthy veggie black bean chili.


Look you have most of it, right? (Furthermore, notice canned ingredients have upscale influence over pedestrian brands).

Although this will be ready to eat after 20 minutes on the fire, consider simmering it for 3-4 hours adding glugs of water if it gets too thick. Or, yet another time-efficient method of developing deeper levels of flavor is to simmer it in a slow-cooker.


Saute the onion and red pepper (seasoned to taste with a good pinch of salt and pepper) over low heat longer than usual—8 minutes.  Then, when the veggies are softened, stir in the garlic, spices, and paste.  Give it a good push around the pan for one minute. This blooms the spices and releases concentrated rusty tomato flavor.


Lastly, add in tomatoes, 2 cups water, and honey,


beans, and strips of orange peel.


I used a medium blood orange and squeezed in the juice here as well.  Bring the chili to a simmer and taste it again.  As a precaution, use ¼ teaspoon of cayenne pepper initially; adjust seasonings here.  Cover and stir occasionally, adding more water as needed. The longer it cooks the deeper, more flavorful and stellar it becomes.


Then MP messaged me—not home for dinner.

old maid

Let it rain; supper for one happy girl.


  Add this recipe to your one pot wonder rotation—it is o’so not jailhouse chili!

One Comment

  1. 2-19-2016

    My kind of meal! Wouldn’t have thought of squeezing in the juice of an orange so I’m eager to try this recipe.

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