Serious Eats: Recipes

Meat Lite: Black Bean and Cashew Chicken Chili

Editor's note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by their book, Almost Meatless.

This satisfying chili is loosely adapted from a recipe I recently discovered on Epicurious. The first time I made it, I followed the directions exactly but kept thinking of improvements. It also struck me as a good candidate for a Meat Lite makeover. The original recipes calls for 24 ounces of chicken, while this version uses half that. The addition of plenty of black beans makes it even more satisfying than a dish with more meat.

About the author: Joy Manning is the restaurant critic at Philadelphia Magazine. She blogs at

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