In The Pot: black bean chili

Though cannabis cooking is often associated with sweet treats, and rightly so, there is a whole world of culinary adventures for the intrepid pot-eater to explore. In this, our first cannabis cooking lesson, we’ll try a delicious warming chili.
First a word about preparing pot for cooking. You can use leaf, shake or bud: adjust the amount accordingly. The use of a coffee mill is suggested to powder the pot so the cannabis will be spread evenly throughout the food. If you don’t have a coffee mill, grind the pot in a bowl with the back of a spoon to get as fine a texture as possible.

The next step, browning, ensures good potency and enhances the nutty flavour. Toast the pot in a dry skillet over medium heat, stirring until it changes colour, about 5 minutes. Then add to your favourite recipe.


2 tbsp (25 ml) oil
2 onions, chopped
3 garlic cloves, chopped
1 hot pepper, seeded and chopped
1 tsp (5 ml) cumin
1/2 tsp (2 ml) black pepper
1/4 tsp (1 ml) cayenne pepper
1 can (19 oz/540 ml) black beans, drained
1 can (28 oz/796 ml) tomatoes with juice
2 tbsp (25 ml) browned cannabis
1 tbsp (15 ml) oregano
1 can (12 oz/341 ml) whole kernel corn
2 tbsp (25 ml) chopped fresh coriander

Heat the oil in a large skillet. Add onions, garlic and chopped peppers and cook, stirring over low heat until onion is tender. Add cumin, pepper and cayenne; stir. Add black beans, tomatoes, cannabis and oregano. Stir well, cover and simmer for 30 minutes. Add corn, cook a further 15 minutes. Garnish with chopped coriander. Serve with rice or tortillas.