Black Bean Chili and Corn Cakes

It's a cold and icy night in Ohio. So, it's perfect for something spicy and warm.


Vegetarian Black Bean Chili
1/2 onion, diced
2 cloves garlic, minced
3 tbsp olive oil
1 15 oz can of black beans
1 squirt tomato paste in a tube
2 tsp cumin
1 bay leaf
1/4 tsp cayenne pepper
1 tsp chili powder
salt and pepper to taste

Sautee onions and garlic in oil until onions turn clear, about 5 minutes.
Add tomato paste and black beans and reduce the heat to medium low. Add spices and stir to combine well.
Cover and allow to simmer at least 20 minutes, stirring occasionally. Remove bay leaf.

Corn Cakes
1 tube of polenta (usually in the dairy section or near the slice and bake cookies:)
1/2 cup flour
2 tbsp. olive oil
Slice polenta into 1/2 slices, dust with flour. Fry polenta in olive oil on medium high heat for about 4 minutes per side until heated through.
Top polenta with black bean chili, sour cream, salsa, shredded cheddar, guacamole and fresh chopped cilantro.

Guacamole - the quick way
2 ripe avocados
a couple slices of red onion, minced (about 1/4 cup)
1 tbsp. of fresh lime juice
1/2 teaspoon salt (may need a little more)
little black pepper
1/2 tsp. chili powder
Cut avocados in half. Remove pit. Scoop out avacado from the peel, put in a mixing bowl.
Using a fork, mash the avocado. Add the chopped onion, lime, chili powder, salt and pepper and mash some more.