Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Monday, February 15, 2016

Black Bean Chili with Roasted Peppers

This simple meatless chili is as packed with nutrition as it is with flavor. Organic black beans, tomatoes, chile peppers, and savory spices come together quickly and easily—and they’re good for you! Want it completely vegetarian? Substitute vegetable broth for the chicken broth.

Here’s the key: quick-roasted chile peppers. Charring the skin of the jalapenos and poblano infuses a mellow smoky flavor into them and softens the flesh so that they’re essentially “cooked” before you add them to the chili. If you don’t have a gas range, char them under a broiler, turning a few times, until the skin is blistered in spots. Give them a few minutes to steam in a paper bag, then peel, slice, and drop them in the pot.

Serves 4

  • 2 jalapeno chiles
  • 1 poblano chile
  • 2 tbsp olive oil
  • 2 garlic cloves, finely chopped
  • 2/3 cup chopped onion
  • 2 15-oz cans organic black beans, rinsed and drained
  • 1 cup canned crushed tomatoes
  • 1 cup chicken (or vegetable) broth
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp crushed dried oregano
  • sea salt
  • freshly ground black pepper
  • shredded cheddar cheese, for serving (optional)
Rinsed, Drained Beans
  1. Char the jalapenos and poblano directly over a gas flame, turning as needed, until blistered and blackened in spots. (Alternatively, broil the chiles, turning a few times, until charred.) Place in a paper bag and close tightly. Let steam 15 minutes.
  2. Remove the chiles from the bag and gently scrape off the loose skin with a paring knife. Remove the stems and seeds and thinly slice the chiles. Set aside.
Jalapenos Beginning to Char 
Poblano Beginning to Char 
Blistered Jalapenos 
Blistered Poblano 
After Steaming 
Peeled Chiles
Sliced Chiles
  1. Heat a soup pot over medium heat and add the olive oil. Add the garlic and onion and sauté until softened, 3 minutes. Add the beans, sliced chiles, tomatoes, and next 4 ingredients (through oregano) and season with salt and pepper.
  2. Bring to a simmer then reduce the heat to low, cover with the lid slightly ajar, and cook until the flavors blend and the chili is slightly thickened, 20 minutes.
Garlic and Onion
Ready to Simmer
Divide the chili among 4 bowls and top with cheddar cheese, if desired.

Black Bean Chili with Roasted Peppers

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