As cooler temperatures move into Canada, I begin to think once again of comfort food. And nothing speaks comfort like a warming bowl of chili. The smoky flavor in this hearty chili comes from a blend of toasted cumin, mustard and fennel seeds. Of course, it's spicy too, as my regular readers have no doubt come to expect.
|Indian-Style Smoky Black Bean Chili|
|Recipe by Lisa Turner|
Published on September 8, 2008
Hearty black bean chili with a smoky Indian-flavored twist from dry roasted cumin, mustard and fennel seeds