This hearty, vegan dish is a twist on a classic chili recipe. In this version, the black beans are the focus and tomatoes are a minor ingredient. Black beans are a good source of protein and dietary fiber. Tomatoes provide lycopene, an antioxidant. The spice level can be adjusted to your taste preferences- if you like it “hot”- try jalapeño or poblano pepper. Add your favorite toppings such as avocado, diced red onion, salsa or shredded cheddar cheese.
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- ¾ tsp ground cumin
- ¾ cup green pepper, diced
- 1 medium onion, diced
- 1 bay leaf
- 1/2 tsp ground chipotle chili pepper
- 1 (14 oz) can diced tomatoes, drained
- 2 (14 oz) cans black beans, drained and rinsed
- 1 cup vegetable broth
- 3-4 whole sprigs cilantro (can substitute flat leaf parsley)
- 1 Tbsp lime juice
- 3 Tbsp cilantro (or parsley), chopped
- Heat the oil in a large sauce pan over medium high heat. Add the onions, green pepper and garlic and saute for 1-2 minutes.
- Add the ground cumin and the bay leaf. Cook stirring until the onions start to soften and turn transparent. Add the ground chipotle chili pepper. Cook stirring for about 30 seconds.
- Add the tomatoes and cook until the tomatoes start to change to an orangey red color.
- Add the black beans and vegetable broth, stirring to mix. Lay the cilantro stems on top of the beans and cover. Bring to a boil. Turn the heat down to low and simmer for about 15 minutes, uncovered. Check from time to time and add some broth (or water), if the beans look dry.
- Remove the bay leaf and cilantro stems. Stir in the lime juice and 3 tablespoons chopped cilantro (or parsley). Serve immediately with avocado cream (recipe below) and your favorite toppings.