The Chili Conundrum: A Meatless, Bean-Forward Recipe

In the world of chili, there's no shortage of debate. Steve Sando, a passionate advocate for the humble bean, has thrown his hat into the ring with a unique, meatless take on the classic dish. But is it chili without the meat? For Sando, the answer lies in the addition of big, beefy runner beans, which add a depth of flavor and texture that's hard to ignore.

When it comes to the Texas tradition of chili, there's a strong sentiment against beans. But Sando argues that the sweetness and acidity of tomatoes are what really throw off the balance. By substituting the sweetness of the tomatoes with the earthy flavor of dried chiles, Sando has created a chili that's both familiar and innovative. Sando's recipe, featured in "The Bean Book," is a game-changer. With a rich, slow-cooked broth and a generous helping of hearty heirloom beans, this chili is sure to please even the most discerning palate. And by adding a few slices of zucchini and some fresh corn kernels, Sando has created a dish that's both comforting and exciting.

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