Thursday, September 25, 2014


The minute the temps drop a tiny bit, we start to crave warm comfort food around here.  Two favorites are Black Bean Chili and Tuna Casserole.

This dish can be used as chili or a side dish (great on taco night!).

Black Bean Chili

Heat EVOO or grape seed oil in a heavy large pot.   Add 1 yellow onion--chopped, 1 large red bell pepper--chopped.   Cook till softened.  Add squirts of garlic paste.   Mix in 2 T chili powder and a couple dashes cumin.   Stir two minutes. Mix in 3 cans organic black beans (drained but not rinsed), a can of diced fire roasted tomatoes and a squirt of tomato paste.  Bring to a boil, then reduce to simmer.   Simmer for about 15 minutes, stirring occasionally.      Serve with a dollop of sour cream and grated cheddar cheese.

Tuna Casserole

Bring to a boil about 3 quarts of water.   Add about 10 oz. noodles, cook till soft (about 10 minutes).   Drain and return to pan.   Add in 1 family-size water packed tuna, 3/4 cup frozen peas, 1 can cream of chicken soup mixed with 1/2 can milk, 4 oz. cream cheese, softened and cubed.  Pour into a sprayed oven dish.   Top with either crushed potato chips or crushed tortilla chips mixed with grated cheese.    Bake at 350 degrees till bubbly, about 30 or 40 minutes.

1 comment:

Sauro Smith said...

looks so yummy.... I want to try this menu...
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