Vegetarian Black Bean Chili
For those rainy chilly spring days, this is a great warming lunch
for home or school. Squash, eggplant and even greens can be added for
different flavors. Not a fan of seitan? Replace it with ground turkey.
Yield: Eight servings
|
| Ingredients |
| 1/2 cup |
black beans, sorted and soaked |
| 2 tbl |
green bell pepper, diced |
| 1/4 cup |
red bell pepper, diced |
| 3/4 cup |
Spanish onion, diced |
| 1 clove |
garlic,chopped |
2 Tbsp +
1-1/2 tsp |
seitan, crumbled |
| 1/4 cup |
fresh tomatoes, peeled, seeded, and chopped |
| 1/2 tsp |
ancho chili, toasted and ground |
| 1/2 tsp |
chipotle chili, toasted and ground |
| 1/2 tsp |
whole cumin seed, toasted and ground |
| 1 |
1 bay leaf |
| 1/4 tsp |
salt |
| 1/8 tsp |
pepper |
|
| Nutrition Facts |
| Total Calories |
56 |
| Calories from Fat |
13 |
| Total Fat |
|
| Saturated Fat |
|
Cholesterol
|
|
| Sodium |
|
| Carbohydrates |
|
| Fiber |
|
| Sugar |
|
| Protein |
|
|
- Cook beans with bay leaf until tender and reserve cooking liquid.
- Sweat
onions and garlic until translucent .
- Add chiles and cumin, stir,
and check seasoning. Adjust if necessary.
- Add seitan and cook for 5 minutes.
- Add peppers and continue cooking
until peppers begin to soften, then add tomatoes, beans, and enough
cooking liquid to bring the mixture to the consistency of chili.
- Check
and adjust seasoning one last time and stir in fresh cilantro.
Serve.
|
