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Sack Lunch: Black Bean Chili with Eggplant
Err...chipotles, not habaneros. There were just a dozen+ of them, that was the problem.
Sack Lunch: Black Bean Chili with Eggplant
I made this chili this weekend, subbing some dried habaneros I had in the pantry for the dried New Mexico chilis, and curry powder for the cumin+coriander. I didn't use even half of the chili puree, and it was very hot...but so delicious.
I ended up adding the reserved liquid from the tomatoes, an extra can of tomatoes (pureed to thicken the chili), and a second 15-oz can of black beans (and of course a bit more curry powder). I was trying to cut the spiciness, but also it was so good that I wanted to increase the quantity of chili.
This is a combo I wouldn't have thought of, and now I can't wait to eat this for lunch. I definitely recommend this recipe.
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I'm a traditionalist, and I trust Cook's Illustrated like whoa, so I have to go with Cook's Illustrated Slow Roasted Turkey with Gravy.
Nontraditionalist runner-up: chipotle meatballs. Yum!