I adore this recipe and tend to drench it in cayenne pepper because I really enjoy cayenne. I see it as a mac and cheese dish, but with broccoli. Be ready if you prepare this, as there won't be any leftovers. I like the Rice Select - Royal Blend for wild rice.

I've prepared this recipe several times and felt it was missing something, so I decided to get creative by adding curry powder and a touch of cayenne pepper. These adjustments transform a plain, basic recipe into a dish that shouldn't be overlooked.

This recipe is a take on Cafe Latte's Chipotle Bean Chili, a local Minnestoa favorite and one of their standout dishes. It makes a big batch, perfect for stocking up the freezer for winter meals. A couple of things to note: the ingredient list doesn't mention garlic, but the instructions call for it. Unless you're cooking for someone who can't handle spice, I always go for Rotel diced tomatoes and use the entire can of chipotle peppers in mole sauce. Feel free to add meat but