Basic Tacos

Time: 25 minutes; for dried beans, allow for 6-8 hours soak plus 30-60 minutes simmering

Servings: 6

2 Tbsp coconut oil

1 onion, chopped

1 lb boneless skinless chicken (breast or thighs) or ground beef

Salt and pepper to taste

2 cloves garlic, minced

2 tsp ground cumin

1 tsp paprika

Dash chili powder

¼ tsp cayenne pepper (optional for heat; omit for mild version)

¾ c dried black beans, soaked and cooked (or 1 can, drained and rinsed)

Sour cream for garnish

Fresh cilantro, chopped, for garnish

Heat the oil in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes.

Thinly slice chicken if using. Add the chicken or beef to the onion. Cook until no longer pink. Add a three-finger pinch of salt and a few shakes of ground black pepper. Add the garlic, cumin, paprika, chili powder, and cayenne pepper (if using). Stir to combine and cook until spices are fragrant, about a minute. Stir in the black beans. If the mixture is dry, add water 2 tablespoons at a time until desired sauciness is reached.

Serve over salad greens or in tortillas (see Extras) garnished with sour cream, cilantro, guacamole, and/or salsa (see Sauces, Dips, and Dressings).

Curried Chili

Apparently in India this dish is called rajmah. This is my version of this Red Kidney Bean Curry.

Time & Servings

• About 35 minutes
• 6-8 servings (depending on how much naan you eat with it)

1/4 c olive oil

1 medium onion, chopped

1 bell pepper, seeds removed, chopped (use a chili pepper if you like heat)

3 cloves garlic, minced

1/2 tsp ground ginger

1 1/2 tsp ground cumin

1 tsp ground coriander

1 1/2 tsp garam masala (Indian spice blend readily available at grocery stores)

1/2 tsp ground turmeric 

1/4 tsp cayenne (optional to add heat)

1 (28-oz) can diced tomatoes with juices

1 1/2 c dried kidney beans, soaked and cooked (or 2 cans, drained and rinsed)

Salt and pepper

Chopped fresh cilantro for garnish
Plain yogurt or sour cream for garnish

Heat the oil in a Dutch oven or stock pot over medium heat. When it's hot, add the onion. Cook, stirring occasionally, until the onion starts to soften, about 5 minutes. Add the bell pepper and cook until peppers are slightly softened, about 3 minutes. Add the garlic and all of the spices. Sprinkle with two 3-finger pinches of salt and some ground black pepper. Stir and cook until fragrant, about 1 minute. Stir in the tomatoes and kidney beans. Toss in another 3-finger pinch of salt. Bring to a boil, reduce heat, and simmer (uncovered) until the tomatoes are soft and saucy, about 10 minutes. Add water, 2 tablespoons at a time, if the pot gets dry. This should be thick and stew-like, not soupy. But also not dry.

Taste and add another 3-finger pinch of salt (or two) if necessary. Garnish with fresh cilantro and a spoonful of plain yogurt or sour cream. Serve over brown rice or with naan bread.