Yesterday it poured with rain, and today it is brilliantly sunny. The weather really influences the food I desire – when it is cold and miserable outside, I want something in the evening to make me feel like being cooped up inside isn’t so bad after all. So yesterday, this Black Bean Chili was a fine example of the type of warming hearty dish you’d long for when you’re in need of comfort, because it’s just not that nice outside.
I’ve wanted to try to make a Black Bean Chili for ages. Although it’s not particularly any different to a normal chili con carne in terms of flavour, I wanted to see the textural differences between beans and the usual mince component. After the success (and personal enjoyment) of the spaghetti bolognese using lentils and beans last term, I thought this would be similarly tasty! The black beans are soft to bite, which means as a comfort meal, it has an element of indulgence, as essentially it doesn’t require much strength to chew! Moreover, the beans soak up the flavours of the spices – the chili powder and the smoky paprika make an excellent combination, that is flavoursome throughout the dish in comparison to a usual chili, where the flavours only usually reside in the sauce.
The thing that sets this aside from a meat chili con carne for me, however, is the addition of cocoa powder and the topping with lime juice. Hearing about both of these accompaniments to chili con carne, I couldn’t wait to try them out. Whilst I was initially sceptical about using chocolate in a spicy dish, I was brought round to the idea by seeing the popularity of items such as chili chocolate – if chili/chocolate is a combination that can be enjoyed where chocolate is the main staple, chili/chocolate must surely work where there is a hint of chocolate amongst a wealth of warming spice. In actual
fact, the use of cocoa powder gives a depth and a richness that I haven’t really tasted elsewhere! It doesn’t taste at all sweet, but the sauce takes on a new consistency, appearing more like velvet; something I am sure must come from the chocolate. The lime squeezed on the chili before serving gives a refreshing zesty tang to the beginning of the dish. As it is not stirred throughout, its citrus tones are not lost in the dish; it stays as an accompaniment that is authentic, as limes are used frequently in Mexican dishes, such as guacamole. Together, they give an excellent spin on the usual chili con carne that I was previously unaware of, but from now on, will be using with regularity. So for those, like me, experiencing strange day-on-day-off weather, combat the rainy blues with a helping of this comforting chili.
- 1 red onion, chopped
- 2 garlic cloves, crushed
- Button mushrooms, halved
- Half an orange pepper, chopped
- Half a yellow pepper, chopped
- 400g tin of black beans, drained and thoroughly rinsed
- Small tin of kidney beans
- 400g tinned tomatoes
- 1 tbsp of tomato puree
- 4 tsps chili powder
- 2 tsps smoked paprika
- 1 tsp cocoa powder
- Juice of a lime to taste, squeezed before serving
- Place a saucepan over a medium heat, and add a drizzle of oil. Fry the chopped onion until it begins to soften, and then add the crushed garlic cloves. When the garlic becomes fragrant in the pan, add the peppers and mushrooms and fry until the peppers begin to soften.
- Sprinkle in the chili powder and the paprika, and stir to coat all the ingredients in the spices. Allow to fry for a few moments further, before adding the drained and rinsed beans and the tomatoes.
- Stir in the tomato paste, and the tin of kidney beans. Bring to the boil, and then reduce to a simmer. Add the cocoa powder, and stir well.
- Place a lid on the saucepan, and heat through for thirty minutes until the sauce has thickened and reduced.
- Accompany with rice, and a fresh salad for garnish. Before serving, squeeze the lime juice over the dish, to add zesty freshness! If desired, top with grated cheese.