Feburary 7th Sunday Samplings by Jane Jarrell

This recipe is a super simple Souper Bowl favorite. Dump it all into your favorite soup pot and let those spices do what they do best; permiate the premises with anticipation of a great meal. Remember your WOW factor is in that fast yet fancy condiment bar. Set out your biggest bowls, a strudy ladel and a buffet of fabulous toppers for the chili. Mix and match the flavors to create your own fabulous concoction.

Black and White Chili

1 large onion, chopped

1 tablespoon vegetable oil

1 (28 ounce) can whole tomatoes, undrained and coarsely chopped

1 (15 ounce) can tomato sauce

1 1/2 teaspoons ground cumin

1 teaspoon salt

1/2 teaspoon chili powder

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can Northern Beans, rinsed and drained

1 red pepper, cut into small pieces

1/4 cup Masa flour

Saute onion in hot oil in your soup pot over medium-high heat until tender. Add tomatoes and next four ingredients; stir well. Bring to a boil; cover, reduce heat, and simmer 5 minutes. Stir in beans and pepper. Cover and cook over medium low heat 25 minutes or until vegetables are tender, stirring occasionally. About 15 minutes prior to serving scoop out 1/2 cup of the broth, add Masa flour, stir to thoroughly combine. Add back to soup pot and stir to thicken.

Condiments:

chopped green onions

sour cream

grated cheese

Fritos

Tortilla chips

Chopped cilantro

Conversation Starter:

Food memories are one of my favorite things in life. With just one bite you can experience a nostalgic feeling while entertaining your taste buds. Think just a minute and download some of your favorite memories? Can you recall what food matched that experience? What was the food? How did it become a favorite memory. Try making a food diary of your family favorites as your family grows so will your memories.