vegetarian chili

[cellio]

The recipe I had called for black beans, barbeque sauce, beef, beef broth, taco seasoning, chili powder, cumin, tomatoes, and sour cream (topping). I found barbeque sauce and taco seasoning interesting separately and surprising together, but I was feeling adventurous so I decided I could adapt this.

1 can (15oz) black beans
1 can (ditto) white northern beans (I didn't have enough black)
1 can (ditto) diced tomatoes (recipe called for a 28oz can)
2 diced plum tomatoes (hey, I do what I can :-) )
1 jar (16oz) plain barbeque sauce (no adjectives like "spicy" or "smoky")
1 packet taco seasoning
1t cumin
1t chili powder

Topped with sliced green onions, chopped cilantro, and cheddar and monterey-jack cheeses. (I was out of sour cream.)

This was reasonably tasty. The barbeque sauce did not clash with the taco seasoning, but it did make the chili sweeter than I wanted. Next time I may just use tomato sauce, or go half and half. I may also add diced sauted onions next time.

The spicing was very mild.

While the two different kinds of beans were an adaptation out of necessity, I like how that worked out.

There was too much liquid; perhaps that would have cooked down more if I'd let it simmer more than the 30 minutes called for in the recipe. But I'll probably reduce the liquid next time.

Comments

[cellio]

Oh, ok. I've seen that combination in the frozen-veggies section. I keep (red) peppers on hand, so consing up my own with plain corn should be straightforward.