We tried Wild Caribbean Black Bean Chili tonight. I wasn’t crazy about it; Rockford gave it a B and dubbed it “Margarita Chili.” There was a bit too much lime for my taste. I plan to stick with my Queen City Chili recipe.

QUEEN CITY CHILI
1 medium red pepper
1 medium sweet onion
1 can mushrooms
1 can corn
1 can kidney beans with jalapeños
1 can hot chili beans
1 9-ounce can tomato paste
1 14½-ounce can diced tomatoes
2 tablespoons chili powder
2 teaspoons Cajun seasoning
2 teaspoons garlic powder
¼ teaspoon salt
¼ teaspoon pepper
Grated cheese
Sour cream

Sauté onion and pepper with Cajun seasoning until onion is slightly translucent.

Add tomato paste and diced tomatoes to slow cooker, stirring until smooth.

Stir in corn, mushrooms, beans and pepper and onion mixture. Do not drain vegetables. Add chili powder, garlic powder, salt and pepper. Cook for six to 10 hours in a Crock-pot on low heat. Serve with cheese and sour cream.