Chunky Chili, Rad Rice

The Chef: Jenny

The Menu: What do you get when you combine black beans, corn, tofu, carrots, green bell pepper, wheatberries, and spices? Oh, you get that scrumptious chili sitting prettily atop a corn tortilla. Of course, a big ol' dollop of sour cream topped off the slightly spicy main. In her grand Cuban tradition, Ms. Jenny made yellow rice with red and yellow bell peppers. As you may have guessed, it was rad. How does she do it? We don't even want to know, as long as she does it often. Our mixed greens salad got a kick from a homemade sour cream and paprika salad dressing. Le yum.

The Goods: It's currently a sunny 53 degrees out, and you can bet that we ate al fresco today. While we aren't thinking as much about warm, comfort foods today as we were last week, we do want to say a big thanks to everyone who left a comment with their favorite rainy-day food. We'll post the winning response on Thursday, so be sure to get those last-minute entries posted before then!