I don’t know why this vegetarian chili recipe from the January 2003 issue of Bon Appétit magazine caught my attention, but I do remember making it right away for a Super Bowl party at my aunt and uncle’s house. I was a senior at Wash U, I thought maybe I wanted to be a chef, I was totally addicted to food magazines and espresso drinks, and I had never tasted polenta. Oh, and I made this chili for a group of enthusiastic meat eaters (myself included). I think it went over surprisingly well…or at least I remember being pretty impressed.
Since then I’ve made it over and over again, partly because it’s so darn easy and also healthy, but mostly because I really, really love it. Something about the cumin with the black beans and the spice all make perfect chili magic. You can make it with or without the espresso, make it as spicy or as mild as you like, serve it with all the toppings or by itself, and it’s always delicious.
The very best thing about this chili? I found out this week that Zoe loves it. Yes, score one for “mom meals”! I set a small saucepan on a separate burner while I was mixing this up and made her batch without any chili, espresso (heavens, I can’t even imagine!), and less salt. I pureed it a bit when it was cooked, and she gobbled it all down. Continue reading