Okay so pretty much everyone has a chili recipe they love, right? Dare I ask you to think outside of the box and try something different?
I developed this recipe knowing I already had a black bean chili recipe on this blog…along with a turkey chili and a white chicken chili (<—fav ever). Clearly, in my house you can never have too much. Plus, chilies freeze great and taste even better as the days go by (just be sure to count your days and not exceed five!). What I really wanted though was a black bean chili recipe where you used dry beans without having to waste time soaking them overnight first. I also wanted something spicier….something heartier…something perfect for this blast of Fall weather we are currently having.
I don’t know about you, but I like to junk up my chili with cups of cheese. And sometimes macaroni noodles…but that’s another story. After cooking a big pot, I’ll always portion out individual portions into small Tupperware containers and stick them in my freezer where they remain until
I move out the next storm.
Yes, dear friends, the answer is yes.
The recipe for this spicy darlin’ is over at PBS Food today. Enjoy!Pin It