Black Bean Chili with Cornbread Crust
Ahhh . . . I love this stuff. This is not your ordinary chili but reflects the rich combinations of ingredients found in real Mexican cuisine. You might even think of it as a bean mole, since it combines many of the spices and ingredients, including both chile powder and cocoa powder, usually found in mole poblano. It’s got guts and flavor, and I love it with or without the cornbread crust. It’s best sprinkled with lots of cheese, sliced olives, scallions, and cilantro.
Note: This recipe is from 50 Simple Soups for the Slow Cooker by Lynn Alley. Authorization to print courtesy of Andrews McMeel Publishing.