It was raining and we had ripe peaches. That was why I started broiling peaches and mixing up a brown sugar pecan crumble at 9 on a Sunday morning. The other reason was that we'd run out of cereal, had no bread and were low on eggs.
This delicious vegetarian chili is made dark and mysterious with a touch of semisweet chocolate and cinnamon. Chocolate and cinnamon are used together in several Mexican dishes. Small roasted florets of white cauliflower turn a simple idea into something that looks really dramatic.
The inspiration for this recipe arose a few years ago, when my mother-in-law gave me a huge bag of freshly picked pecans. I was absolutely delighted of course, but wondered what I would end up making with all these pecans.