Spring is finally here, though in a rather cool manner, but warmer weather is coming soon and that means lighter meals for most of us. Usually more salads appear on the table, along with a greater selection of raw creations. Still, no matter the season, there is always a place on the table for a thick, steamy and spicy chili, unless of course it is blazing hot outside, but even then, you won't be slaving over a hot stove for this pot of comfort — besides, spicy foods do have a cooling effect for some relief from the heat as they raise your body temperature and induce sweating.
I've shared this recipe before, shortly after starting up Lisa's Kitchen, but revised it to include mushrooms, changed the spicing somewhat and updated the photos. Dry-toasted spices, along with the perhaps surprising addition of fennel, give this dish a unique and delicious smoky pungency. Best of all, one large bowl is a meal unto itself though it does goes well with a fresh lightly dressed green salad.
|Black Bean Chili with Mushrooms and Toasted Spices|
|Recipe by Lisa Turner|
Originally published on December 9, 2007
Black bean and brown rice chili with mushrooms, dry toasted spices and fennel for a unique and delicious smoky pungency — a warming, filling and nourishing one-pot meal
Other vegetarian chili recipes you are sure to enjoy from Lisa's Kitchen:
Black Bean and Quinoa Mexican-Style Chipotle Vegetarian Chili
Vegetarian Chili with Kidney Beans, Black Beans and Rye Berries
Vegetarian Three Bean Chili with a Cashew-Pistachio Sauce
On the top of the reading stack: Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking by Yamuna Devi
Audio Accompaniment: Marko Furstenberg