Meatless Chili

1 1/2 cups canned white beans
1 1/2 cups canned black beans
1 1/2 Tbs. canola oil
1 tsp. fresh garlic finely minced
1 cup red onion, minced
1 red bell pepper, minced
4 tsp. chili powder
1/2 tsp. salt
1/2 tsp. cumin
1/2 tsp. oregano
large pinch cayenne pepper
3-14 oz. cans peeled tomatoes & liquid
6 Tbs. + 4 tsp. fresh chopped cilantro
8 tsp. sour cream
8 tsp. grated cheddar cheese

Rinse beans well, drain and reserve. Heat oil over medium-low, add garlic, onion, and bell pepper, saute for 5 minutes, stirring often. Combine chili powder, salt, cumin, oregano, and cayenne, sprinkle over vegetables and stir. Add beans, quartered tomatoes and liquid to pan, cover and simmer for 10 minutes

Remove from heat and stir in a 1/4 cup of cilantro. Top bowls of chili with 2 tsp. cheese, 2 tsp. sour cream, and sprinkle with cilantro.

Coffee and Cocoa Steak Rub

1 Tbs. finely ground coffee beans
1 Tbs. pure ancho or New Mexico chile powder
1 tsp. natural cocoa powder
1 tsp. granulated garlic
1/2 tsp. ground cumin
1/2 tsp. turbinado or brown sugar
1/2 tsp. ground fennel seed
1/8 tsp. allspice
4 tsp. Kosher salt
2 tsp. pepper
2 ribe-eye steaks

Combine all dry ingredients to make rub. Apply rub to steaks, cover and let sit at room temp. for 1 hour. Grill steaks.

Recipe from Fine Cooking Magazine