Amazing Black Bean Chili

Ish and I have a favorite recipe that works just about any day of the week: Sherri’s Black Bean Chili from La Dolce Vegan!: Vegan Livin’ Made Easy. Not only is this chili recipe amazing, but you can adjust the heat to taste. I adore Sarah Kramer’s cookbooks (they’re all totally and completely wonderful!!) and this recipe is a go-to when I don’t feel like cooking. I will mention that I add 8 oz of chopped crimini mushrooms to give it a “meatier” texture for Ish. Other variations that I’ve tried include long-grain brown rice, but you have to simmer the chili for over an hour to allow it to cook all the way. AND I absolutely LOVE Tofutti Better Than Sour Cream (just a tsp) mixed in right before I serve it. For more about Sarah and her recipes, please visit www.GoVegan.net. It’s got TONS of great information! Now, without further ado…the recipe you’ve all been begging for:

Sherri’s Black Bean Chili
(reprinted with permission from Sarah Kramer)

Ingredients:

1 small onion, chopped
1 tbsp olive oil
1/2 small red bell pepper, chopped
1 cup water or vegetable stock
1 cup apple juice
1/2 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp cayenne pepper
1 3.8-oz can pickled green chilies
1 19-oz can black beans, drained and rinsed
1 5.5-oz can tomato paste
1/4 cup basmati rice
1/4 cup fresh cilantro, minced
1/4 cup vegan “cheese,” grated (optional)

Method:

In a large saucepan on medium heat, saute the onions in oil until translucent. Add the red peppers and saute for an additional 2-3 minutes. Add the water, juice, oregano, cumin, salt, cayenne, and green chilies. Bring to a boil, then reduce heat, and simmer for 5 minutes. Stir in the beans, tomato paste, and rice. Cover with lid and simmer for 15-20 minutes or until rice is cooked; stir occasionally to prevent from sticking. Stir in cilantro just before serving and top each bowl of chili with “cheese” garnish. Makes 2 large or 4 small servings.

Tagged as: EAT THIS, Recipe, Vegan