Bean-A-Thon Kick-off: Spicy Cinnamon Chili

It’s here, its on, its live: Bean-A-Thon 2011!

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What is it?!  Just over a month ago I was surveying the food supply I had as I was getting ready to pack up for over a month (btw I arrived back in Cali after an AMAZING winter break just a week ago) when I realized that I had an INSANE amount of beans.  Black beans, white beans, garbanzo beans, red lentils, green lentils, pinto beans…you get the idea 🙂

As such, I sent out a Call for Recipes and got an awesome response for bean recipes.  I plan on making a number of their recipe submissions over the course of the Bean-A-Thon, but if you’re curious now, you should check out their awesome blogs (and recipes): Averie, Natalie, Mara, Kari, Hippie Elise (btw, great name!), and Leah.  I also have a few outside the blogosphere submissions from friends who have given me permission to use/alter/post their recipes on the blog.  I’m seriously super stoked about the recipes, eating them (obvs) and I hope you are too 🙂

To start off this Bean-A-Thon officially, I thought I would kick off this Bean-A-Thon with a recipe I’ve had brewing in my mind for quite some time.  As many of you know, I am a huge fan of Mark Bittman, and loved a recipe I adapted from there (chili non carne).  As such, I’ve been thinking of ways to make it more ‘my own’ and have come up with this new Spicy Cinnamon Chili.

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Spicy Cinnamon Chili

  • 2 cups dry pinto beans, cooked (how to cook pinto beans)
  • 4 cups water
  • 1 small can diced tomatoes with green chilies (drain some liquid)
  • 1 can diced tomatoes (drain some liquid)
  • 2-3 cloves garlic, minced
  • 1 onion, diced
  • 3 tsp cumin
  • 1 tsp cayenne
  • 2 tsp cinnamon
  • salt & peppa to taste

Soak, then cook pinto beans (Soak over night in 4-6 cups of water.  Strain, rinse and then put into a medium size sauce pan, and add 4 cups water.  Bring to a boil, and then cover & simmer for about an hour, or until beans are soft and ready to eat). 

Once pinto beans are thoroughly cooked, add the onion, tomatoes, garlic, cumin, cayenne, cinnamon, salt & peppa.  (The amounts of spices listed above are estimates…I’ll be honest I didn’t use any measuring spoons, and instead added a few dashes throughout the simmering process until it was to my liking) Let simmer for 20-30 minutes, stirring regularly.

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I then served my chili with chili bean chips with jalapeno. 

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Can you spot the chili bowl amongst the rocks?!  😉

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MMMM.  Looks SO good!

I took advantage of the beautiful, sunny weather we’re having this week in Santa Cruz to get some outside shots – I think I found my new favorite food shooting spot!  Thank you landlords for having an awesome garden 🙂

And now the verdict.  While I think I added a bit too much cayenne pepper, I added more than a tsp and its a bit on the spicy side, even though I love spicy, I thought the combination of of spices mixed together quite well and created a lovely flavor palette.  I loved the spicy kick with the sweet cinnamon after taste.  I also loved the way the pinto bean flavor and texture was integrated into the dish.  I also enjoyed the extra kick the black bean chili chips with jalapeño added to the mix.  Two thumbs up, in my book, and an awesome way to start off Bean-A-Thon with a new recipe!

What are your favorite type of beans/recipes?  I love pinto, back and white beans, but I’m excited to try a few recipes with beans I don’t normally cook with, like kidney beans and hopefully navy beans! 

 

Happy Bean-A-Thon!!  Check out the blog every Sunday as I try out new recipes until !!

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4 thoughts on “Bean-A-Thon Kick-off: Spicy Cinnamon Chili

    • Haha 🙂 Yeah, I have SO many beans, its ridiculous. To counteract this problem, I’m cooking them all…every weekend until I’m down to an actual reasonable amount (which could be a while: I do have 1 10-pound bag…)

  1. I love making homemade hummus with beans. Red bean hummus with some crackers and a bunch of cut up crudities is the perfect light meal for me.

    The chili looks delish!

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