tonight was mexican night at mi casa. my parents & i enjoyed spicy shredded beef tacos & smoky bbq chili. next time, i am definitely making either the tacos or the chili because this was way too much food. the excess leftovers might have something to do with the fact that i unwittingly used the entire packages of black beans & black-eyed peas before realizing much later that–um, i didn’t measure them out. i thus had to scramble to double the recipe halfway through making it in order to keep the flavors balanced. yeah, i really don’t know how i got into law school, either.
this chili was very flavorful, very filling & packed with nutrients. ingredients included black-eyed peas, black beans, spinach, corn, red peppers, jalapenos, tomatoes & sweet onions. i think i filled my veggie quota for the week with the single bowl i had tonight.
i ruined the vegan-ness of this recipe by plopping a pile of mexican cheese on the top of my chili. however, this dish definitely doesn’t require cheese for any extra oomph! pop on over to oh she glows for the full recipe & an interesting take on cornbread which i tried & liked, but not enough to make in place of regular cornbread unless i decide to go vegan someday.