Black Bean Chili








This tasty vegan chili is great alone or served with a grain. I like it over something simple like brown rice.


olive oil
2 cloves garlic
1 small yellow onion
3 cups cooked black beans with 1/2 cup cooking liquid (If you used canned beans, discard all of the liquid in the can and instead add an extra 1/2 cup of water)
1/2 cup water
1 tspĀ  salt
1/2 tsp chili powder
1 tsp ground black pepper
1 tsp paprika
1/4 tsp curry powder
3 small carrots
tomato about 3″ in diameter
green bell pepper


1 Put 4-5 tbsp olive oil in bottom of pot. Chop the onion and mince 3 cloves garlic & add to the oil. Heat over low to medium heat until the oil becomes fragrant. You don’t have to cook these all the way through at this point. You just want to get some of the flavor into the oil.
2 Add in beans, cooking liquid, water, salt, chili powder, black pepper, paprika and curry powder and bring to a simmer.
3 While beans are coming to a simmer, clean and chop the carrots, tomato and pepper. Add them in and stir all ingredients. Cover and allow to simmer 20 minutes.
4 Uncover and simmer, stirring occasionally, for another 20-25 minutes or until most of the liquid has absorbed or evaporated.






















Tip: To seed a bell pepper, cut the top off, close to the stem. Carefully trim the white ribs connecting the “core” with all the seeds & pluck it out. It’s that easy!



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