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Jazzy Black Bean Chili
Makes 3 to 4 servings
This hearty chili is easy to whip up, and ever so welcome on a brisk fall or winter evening. While it’s a great one-pot weeknight supper, it’s also special enough to offer as an enticing entrée when company is coming for dinner.
1 tablespoon extra-virgin olive oil, plus more as needed (optional, may use 3 tablespoons water instead, plus more as needed)
1 large sweet onion, chopped
2 stalks celery, with leaves, chopped
2 teaspoons chili powder
1 to 2 teaspoons dried cilantro
1 teaspoon reduced-sodium tamari
1⁄8 teaspoon cayenne (optional)
10 ounces vegan ground round (see note)
2 cloves garlic, chopped
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) corn, drained
1 can (15 ounces) crushed tomatoes
2 small zucchini, diced
1⁄8 teaspoon sea salt
Vegan sour cream, for serving (optional)
Heat the oil or water in a soup pot over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the celery and cook, stirring occasionally, until the celery is tender, about 5 minutes. Stir in 1 teaspoon of the chili powder, 1 teaspoon of the cilantro, and the tamari and optional cayenne. Cook, stirring often, until the onion is golden, about 10 minutes.
Add the vegan ground round, breaking it up with a potato masher or large spoon. Cook, stirring occasionally, until the vegan ground round is slightly browned, about 5 minutes, adding more oil or a bit of water as needed to prevent sticking. Add the garlic and cook, stirring constantly, for 1 minute. Stir in the beans, corn, tomatoes, zucchini, salt, and remaining teaspoon of chili powder. Taste and add the remaining teaspoon of cilantro if desired.
Decrease the heat to medium-low, cover, and simmer, stirring occasionally, for 45 to 60 minutes. Serve piping hot, topped with vegan sour cream and a sprinkling of cilantro if desired.
NOTE: If you would rather not use the vegan meat, just replace it with an additional can of black beans.
RECIPE: EPISODE #104
THE COMPANION COOKBOOK: JAZZY VEGETARIAN, Lively Vegan Cuisine That’s Easy and Delicious © LAURA THEODORE 2011/ Published by: Book Publishing Company