We just returned home from a short Chicago getaway. It was my first time in Chicago and had a great time there, thanks to dear friends who hosted us in this windy city. Being a California girl, I’m spoiled with warm sunny weather until I hit Chicago. It was freezing and I didn’t feel like going out. Plus, I was afraid because of this incident, so although I enjoyed Chicago, I felt really good to be home.
This week #SundaySupper is about bean-tastic and it is brought to you by Tammi of Momma’s Meals. For as long as I remember, I’ve never been a fan of bean. There are some beans that I enjoy most: green mung bean for dessert or white bean for drinks. Other than that, I tend to avoid beans and that includes chili.
Couple years ago, I decided to befriend them beans, from garbanzo beans to black beans. It started when I tried skillet baked beans for the first time and I fell in love with it. Since that, bean has climbed to a higher place in my favorite food list.
Last week, I made this black bean chili. It tasted good but it looked so boring and I started to play around with it. Adding nachos as a layer and broil it in the oven turned out to be a fantastic idea. Both Frederick and I ended up snacking on this for brunch because they’re just too good. It’s funny, ’cause Frederick asked me if I had put some bacon in it because it tastes so good, and I proudly answered… bacon? Dude, it’s all veggies.
- 1 small onion, cubed
- 1 bell pepper, cubed
- 1 carrot, cubed
- 11/2 cups corn kernals
- ½ cup chopped celery
- 2 tbs olive oil
- 1 can (28 oz) tomatoes
- 1 can (15 oz) black beans
- 2 tsp ancho chili
- 2 tsp cumin
- 5 tsp dried oregano
- Jalapeno, seeded and sliced
- ¼ cup chopped fresh cilantro
- Salt, to taste
- Pepper, to taste
- Your favorite tortilla chips (I use Beanitos)
- Monterey Jack Cheese
- Mashed avocado, optional
- In a pan, add the olive oil, onion, bell pepper, and carrot on a medium-high heat. Cook for 3-5 minutes.
- Add the corn, celery, tomatoes, and black beans. Reduce the heat to low and simmer until the tomato juices are lightly thickened, about 7-10 minutes.
- Add the chili powder, cumin, oregano, and adjust your seasoning with salt and pepper. Set aside.
- Preheat the broiler to 400F.
- Arrange a layer of tortilla chips on a baking sheet.
- Scatter a generous serving of the chili and shredded cheese over the chips.
- Place under the broiler between 3-5 minutes or until the cheese is melted.
- Remove from the oven, let cool slightly, then top with sliced jalapeno, fresh cilantro, and avocado.
As always, don’t forget to check these fantastic recipes…because they are beantastic!
Bean Ragoût and Crisped Mushrooms by Culinary Adventures with Camilla
White Bean and Basil Spread by Peaceful Cooking
Black bean chili nachos by Brunch with Joy
Five Layer Greek Hummus Dip by Food Done Light
Roasted Garlic and Black Pepper Hummus by Rants From My Crazy Kitchen
Avocado Hummus by Our Good Life
Pizza Roasted Chickpeas by A Kitchen Hoor’s Adventures
Chickpea Fries (Panisse) by Curious Cuisiniere
Bean-a-rific Soups and Stews:
Slow Cooker Pork and Bean Stew by Nosh My Way
Slow Cooker White Bean Kielbasa Stew by Cosmopolitan Cornbread
Navy Bean & Kale Soup by An Appealing Plan
Chickpea and Bean Soup by Momma’s Meals
Classic Cassoulet by Food Lust People Love
Butternut Squash White Bean Soup by Magnolia Days
Spicy Sausage, White Bean and Spinach Soup by Bobbi’s Kozy Kitchen
Navy Bean Soup by The Messy Baker
Gold Rush Baked Beans by Lifestyle Food Artistry
Bean and Cornbread Salad by MealDiva
Maple Brown Sugar Baked Beans by Carrie’s Experimental Kitchen
Clams with Black Beans by A Day in the Life on the Farm
Whiskey Bacon Baked Beans by Sew You Think You Can Cook
Pinto Beans With Cornbread Croutons by Nik Snacks
Gluten Free Green Bean Casserole by Gluten Free Crumbley
Italian Beans and Greens by Simply Healthy Family
Abruzzese Swiss Chard and Beans by Delaware Girl Eats
Escarole and Beans by Take A Bite Out of Boca
Stovetop Baked Beans by Pies and Plots
Incredi-bean Main Meals:
Bean and Bacon Tacos by Jane’s Adventures in Dinner
Honey-Lime Black Bean and Sweet Potato Tacos by The Chunky Chef
One Pot Tuscan Style Garlic Herb Pork Chops by Hezzi-D’s Books and Cooks
Lemony White Bean and Leek Soupe au Pistou by Dandelion Greens
White Bean Ragout, Frisèe, and a Fried Egg by The Wimpy Vegetarian
Beefy Lima Bean Casserole by Cindy’s Recipes and Writings
Ultimate Chili Stuffed Sweet Potatoes by Pancake Warriors
Skillet Black Beans and Pork by Cooking Chat
Colombian Red beans – Frisoles Antioquenos by Palatable Pastime
Arugula Tomato and Beans Flatbread by Family Foodie
Amaze-beans Sweet Endings:
Sweet Bean Pie by Shockingly Delicious
Pecan Praline Black Bean Brownies by Rhubarb and Honey
Gluten-Free Black Bean Brownies by Wallflour Girl
Vanilla Bean Creme Brulee by Noshing With The Nolands
Flourless Mocha Brownies by That Skinny Chick Can Bake
Soy Awesome Cookies 2.0 by What Smells So Good?
Chocolate Bean Brownies by NinjaBaker
Flourless Almond Joy Cookie Dough Ball by Cupcakes & Kale Chips
Gluten-Free Donuts by NinjaBaker.com
Chocolate Covered Espresso Bean Bark by Love and Confections
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