Black Bean Chili
After a year of change I took time last weekend to embrace a tradition: Christmas chili. This year it’s a black bean chili with bacon, bell pepper, and tomatoes. Some green chile gives it a little kick making it a cozy winter warmer.
Two years ago, I shared a recipe called Chili {Like My Mom Used to Make} as a little tribute to my mom and the chili she made for me and my brothers every Christmas Eve. Making chili this time of year grounds me and reminds me of what’s to love about the season – family, coziness and love. With so much change this year the familiarity is like a big hug that says, “it’s okay, all is good.”
I welcome the familiarity because, after many months of soul-searching, today is now known as my last day at work. Last July, after life threw a curve ball and I stood dizzy and disoriented, I wondered, “well what do I want now?” I knew the answer was “not this” when I realized most of my sentences about work started with the same phrase: “I should”. I should want this job, I should want to work on this project, I should want to do this or that or whatever at work. I should, I should, I should.
Should. That word is such a nag.
I’ve contemplated choices over the last several months — what are the choices in front of me and how do I opt in for the ones I want? Sometimes it’s ice cream instead of salad or a walk with Feynman over couch time. More often than not, it’s letting go of the frequent urges to ask “why?” and opt for acceptance instead. I batted the choice about my job back and forth and back and forth before it finally landed softly on “thanks, but no thanks”.
The choice feels right.
So I traded “I should” for “I want” and handed in my laptop, returned my employee badge, and cut up my corporate credit card. And now I turn to what I want: an opportunity to create something for myself.
It’s all at once a thrilling and scary thought.
Between the page I’m on now, aka decision made, and the new page, aka chase the dream (a fact that takes my breath away) I’ll board a plane destined for home. Six days to reconnect, celebrate, drink lots of wine, and – if tradition holds true – eat some of my mom’s Christmas chili.
Last weekend, in honor of tradition, I hauled out my favorite pot, diced up some veggies, and stirred a pot of gently bubbling black bean chili. I thought about my mom, Christmases growing up, and all the warm fuzzy feelings a simple pot of chili represents this time of year. I took comfort in the idea that no matter what happens each year, chili at Christmastime holds strong. Its familiarity wrapped around me like a blanket of love and comfort.
During this in-between-time when we close out the year to welcome the new one, I wish you all a season of peace, love, and joy. I’ll be back with more recipes in January, so until then I hope you enjoy the holidays and have a wonderful New Year.
Yields 6-8
This black bean chili is a winter warmer with a little kick of green chile heat. Start with some bacon (because what is life without bacon?) followed by bell pepper, onion, garlic, tomatoes, and a generous helping of black beans. Simmer it all together on the stove until it thickens. Ladle it into big bowls and garnish with slivers of red onion, a soft dollop of sour cream, and a sprinkling of fresh cilantro. Share it with people you love.
15 minPrep Time
30 minCook Time
45 minTotal Time
Ingredients
- 4 slices thick cut bacon, cut into 1-inch pieces
- 1/2 large red onion, diced (generous cup and ½)
- 1 green bell pepper, diced (one generous cup)
- 2 cloves of garlic, minced
- 2 (15 ounce) cans black beans, drained
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon kosher salt
- 10 ounce can Rotel diced tomatoes with green chiles
- 1 (15 ounce) can tomato sauce
- 2 cups chicken stock
- 1 tablespoon chopped fresh cilantro
- Juice from 1/2 lime
- Sour Cream
- Thin-sliced red onion
- Chopped cilantro
Instructions
- Cook the bacon over medium heat in a large pan or stock pot. Cook it until the fat is rendered and the bacon has started to get crispy. Add the onion, bell pepper, and garlic. Stir and let it all cook for a few minutes,just until the veggies start to soften.
- Add the black beans, chili powder, cumin, oregano, and salt. Stir until everything is coated in the spices. Add the diced tomatoes with chiles, tomato sauce, and chicken stock. Stir and bring it to a simmer. Add the cilantro and let the chili cook for at least 30 minutes, or until it thickens.
- Before serving, add the lime juice and stir. Check the seasoning and add additional salt, if needed. Garnish each serving with some red onion slices, sour cream, and a sprinkling of chopped cilantro.
The post Black Bean Chili appeared first on Girl Gone Gourmet.
Source: http://www.girlgonegourmet.com/black-bean-chili/
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