I’m a bit of a dietary dilettante. Right now I’m gluten-free, but by tomorrow I could be a vegetarian or a pescatarian. (But I will never, never I say, be a vegan. God made cheese creatures for a reason.) During one of my post-Food Inc. vegetarian phases, I found this black bean chili recipe that is nearly as good without the addition of meat.
As you see in the photo, I heap it with sour cream, jalapenos, cilantro, and tortilla chips. It’s also good, strangely, with pickles, crackers, and ketchup (or Sriracha). And beef … it’s also good with beef.