Black Bean Chili

This winter has been especially cold and rainy. During times like these, I gravitate towards noodle soups or just soups in general, stews, and chilis. You know, the comforting stuff! I found this particular recipe in a Cooking Light magazine, which is extra points in my book. Yummy AND “light”? YAAAAAAS.

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I made some tweaks to the recipe, but nothing substantial. I like my chili thicker so I eliminated the water. Also swapped one can of black beans for one can of diced tomatoes because tomatoes > beans. I mean, I know this is called black bean chili, but come on, FOUR cans of black beans?! WHY?

Oh, and a word of caution… When I first made this chili, I interpreted “3 canned chipotle chilis in adobo sauce” as 3 cans of chipotle chilis instead of 3 chipotle chilis. Oops. Don’t make the same mistake as I did. I love spicy foods but that was almost unbearable! I use 1 can now 😊

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Chapaguri

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Chapagetti + Neoguri = Chapaguri

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This is really a thing. Seriously!

I already love Neoguri. It’s been a favorite of mine since college. That and Shin Ramyun Black. Add egg, obviously. I’ve never had Chapagetti though, but I love jjajamyun so I would assume that I would love Chapagetti by itself as well. Chapagetti and Neoguri combined is basically spicy jjajamyun. Genius, right? And delicious, of course!