Brown Butter Banana Bread
A moist, nutty banana loaf made with browned butter, brown sugar, and a spoonful of yogurt for tenderness.
Baking1 hr 35 min
Smoky Black Bean Chili
This is the chili we serve on the coldest nights of a Vermont winter. Toasting the spices in oil before any liquid goes in is what gives a meatless pot its depth.
At a glance
- Prep
- 15 min
- Cook
- 45 min
- Yield
- Serves 6
- Level
- Easy
Method
Soften the base
Warm the oil in a large pot over medium heat. Cook the onion and bell pepper for 8 minutes until soft. Add the garlic and cook 1 minute.
Toast the spices
Stir in the chili powder, cumin, smoked paprika, and chipotle with its sauce. Cook 1 minute, stirring, until fragrant.
Add the rest
Add the tomatoes, beans, broth, and salt. Bring to a boil, then reduce to a simmer.
Simmer
Cook uncovered for 30 to 35 minutes, stirring now and then. Mash a cup of the beans against the side of the pot to thicken the chili.
Finish
Stir in the lime juice, then taste and adjust the salt. Serve topped with sour cream, cilantro, and avocado.
Larder note
Start with one chipotle. You can always stir in a second, but you can't take the heat back out.
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