vegetarian chili

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.