AuthorLife and Health NetworkYou’ll never miss the meat in this bean-protein-packed chili. Spoon dollops of it on top of a steaming baked potato or slab of cornbread, eat it with chips in place of salsa, make a breakfast scramble with crumbled tofu and tortillas, use it as a burrito or taco filling…or simply eat it the way I do: with a spoon and the heel of a baguette. Bursting with flavor and fiber, it's sure to become a new fave.
Ingredients
Instructions
Heat olive oil in a large pot over medium-high heat and add the onions, garlic, and bell peppers. Sauté until the onions are translucent and soft, about 10 minutes.
Add the seasonings (chili powder, oregano, cumin, and cayenne) and stir for 2 minutes.
Then, add the tomato sauce, beans, and ½ cup of reserved black bean liquid. Bring the chili to a boil, stirring occasionally.
When the chili has reached a boil, reduce the heat to medium low and simmer until flavors blend and thicken to your liking, at least 15 minutes.
Season to taste with salt to taste, then top with chopped cilantro, if desired.
Serving Size 1 cup Servings 8 * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Heat olive oil in a large pot over medium-high heat and add the onions, garlic, and bell peppers. Sauté until the onions are translucent and soft, about 10 minutes.
Add the seasonings (chili powder, oregano, cumin, and cayenne) and stir for 2 minutes.
Then, add the tomato sauce, beans, and ½ cup of reserved black bean liquid. Bring the chili to a boil, stirring occasionally.
When the chili has reached a boil, reduce the heat to medium low and simmer until flavors blend and thicken to your liking, at least 15 minutes.
Season to taste with salt to taste, then top with chopped cilantro, if desired.