Monday, October 13, 2014

easy peasy black bean chili

I have had a very eventful month. I really do not want to be one of those people who say, No news is good news, but I would have gladly done without the events in question.

I had the flu. Not your average run-of-the-mill flu. The I-think-I-have-Ebola kind of flu. No bleeding from orifices but a head ache that would split a sequoia trunk.

A week later my back gave out with sciatica. I was immobile for three days. I started imagining my life in constant pain - and what a pain in the you know what that would make me... then it magically went away.

And this last Thursday I was in so much pain from my resident 4-cm diameter fallopian tube cyst that I was hospitalized. Okay - maybe TMI. Sorry

Now I am fine. I am in the country enjoying the last weekend of our summer house before we close for the winter. How things can change on a dime in a few days is amazing. Hurray for change - of the positive variety. And have some chili while we are at it.

Easy Peasy Black Bean Chili
Serves 2-4


  • 2 Table sppons canola oil
  • 10 oz can of Black Beans, drained
  • 10 oz can of diced Tomatoes
  • 1 onion, chopped
  • 2-3 garlic cloves, chopped
  • 1 jalapeno pepper, seeded and sliced
  • 1 tablespoon chili powder
  • I teaspoon cumin powder 
  • Salt to taste
  • Fresh cilantro leaves
  • Feta cheese or sour cream and cilantro for garnish
  1.  Heat oil in sauce pan. Add onion and cook until translucent. Add garlic and cook until fragrant. Add jalepano pepper and cook briefly.
  2.  Add tomatoes and beans and spices and cilantro. Cover and simmer until flavors meld.
  3. Serve hot with feta/sour cream and cilantro leaves.


  1. Oh no!! BOO to so much pain. I'm glad to hear you seem to be on the mend though. And that you don't have ebola - YIKES.

    This chili sounds like something I want to dive into and eat my way out. GREAT photos!