Kulinary Korner!

Hey, it’s me, your Labor Day Weekend Guest Blogger Clint Eastwood, Sexual Cowboy. I thought I’d share one my favorite recipies with you, in case you’re still planning the menu for your picnic, barbecue, potluck or campfire. It’s simple to prepare, light yet hearty, an ideal complement to all main courses, and, best of all, vegan-friendly! Bon appetite!

New El Paso Black Bean Chili

Serves: 6-8 (but double the recipie if you’re expecting lots of company, or if you’d like some leftovers to take in to the office on Tuesday)
Prep time: 1 hour


3/4 cup TVP–optional
2 packets brown broth powder–optional
1 tablespoon (less if you prefer) olive or canola
1 biggish onion, chopped
2 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon cumin, crushed a little
2 cans (15 oz) black beans, undrained
1 can diced tomatoes

1 can (or 2) mild green chilies

If you are using TVP, soak it in an equal amount of water
in which you have dissolved the broth powder. Heat the oil, and gently
cook the onion until it begins to go limp. Add the garlic and spices
and stir for a few minutes. Add the TVP, and stir for a few more minutes.
If you are not using TVP, add the broth powder now (or a teaspoon of
salt). Add the beans, tomatoes, and cut-up green chilies (they come
chopped, but I prefer to use the whole kind and cut them into larger
chunks). Give it a good stir, bring to the boil, reduce heat, and simmer
45 minutes or so. Taste and adjust the seasonings. Serve with
pineapple cole slaw and tortillas or tortilla chips.