Monday, April 13, 2009
Easy Vegan Black Bean Chili
My partner made this dish on Saturday from a recipe he obtained from Jeanne Lemlin's Simple Vegetarian Pleasures.
He said it was actually quite simple, and that we had most of the ingredients already in our pantry, which made it very budget friendly. He just had to purchase one 28-ounce can of tomatoes, tomato paste, and 3 cans of black beans.
This was really good. I like spicy foods and this chili had a lot of heat. And we had so much left over, some of which I used to make a quesadilla on Sunday (I always keep a package of tortillas in the freezer) with shredded mozzarella cheese.
This can be served on its own or with rice or bread (e.g., cornbread or even a baguette).
Black Bean Chili
Makes approximately 6 servings
2 tablespoons olive oil
3 teaspoons minced garlic
2 onions, finely diced
1/4 teaspoon crushed red pepper flake
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1 bay leaf
1 28-ounce can of whole peeled tomatoes, with their juice, crushed by hand
1 tablespoon soy sauce
3 cups water
3 tablespoons tomato paste
3/4 teaspoon salt
4 14-ounce cans black beans, rinsed and well drained
1 tablespoon red wine vinegar
Parsley, finely chopped, for garnishing
In a large pot, heat the olive oil over medium heat. Add the garlic, onions and red pepper flakes and cook, about 1 minute. Add the chili powder and cumin and continue cooking, about 2 minutes.
Add all of the remaining ingredients, except the parsley, and bring to a boil. Reduce the heat to about low-medium and cook for 30 minutes. Serve in bowls and garnish with the parsley.