I’ve been playing with recipes for meatless chili for some time now, trying to develop one that will become my go-to version. This black bean chili has come closest so far, though it still needs a bit of work. I used fresh mushrooms to approximate the texture of ground beef in the dish, and I was pleased with the result, though I think next time I’ll try a coarser grind. While this dish still needs some tweaking, it was very, very good, and is going to make great lunchtime leftovers.

I’m going to keep working on this one, and when I get it right I’ll post a recipe.

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