- -
- - -
- -

Wednesday, October 8

Southwestern Vegan Chili

I am not a vegan, but I am continually trying feed my family in healthful and tasty ways. This Chili hits the spot. Serve it with some savory, sweet corn bread and a green salad. Our scorecard was pretty good; Jack really liked it and ate a bowl and a half {phenomenal}, Sam ate a small bowlful, outfitted with tons of tortilla corn chips and said it was okay{typical.} Blake ate two bowls full, also with chips. {wonderful} Added to the chips were shredded cheese and low fat plain yogurt. Claire ate two bites, Aah well, three out of four isn't bad for this extremely picky family.

You wish to know if Skip the carnivore liked it? Well, yes he did. Of course he did mention chili isn't chili with out meat in it. So I will call it "Black Bean Stew" for him.

Look at this,it is calling to you. Ready to warm you up, from the fall chill in the air.

You Can really add what you like, more of one thing or less of another. It is really all about flavor, right?

Southwestern Chili {Black Bean Stew}

1 tablespoon olive oil
1 large chopped onion
1 medium orange bell pepper { about a cup}
4 cloves{or more} chopped or pressed garlic
2 fresh serrano chili or bannana chili whatever kind you like for heat and flavor,seeded and finely chopped
14 1/2 oz canned diced tomatoes{ if you can no salt added}
15 oz cans of black beans { no salt added}
1 1/2 cups veg broth or water
1 1/2 tablespoon chili powder{more if you like it hot, less if just for flavor}
1 tablespoon of cumin{I love this spice!}
1 tsp kosher salt
1 1/2 cup of frozen sweet corn
1/4 cup fresh cilantro {or more if desired}

In a dutch oven type pan cook onion, bell pepper, chilies, and garlic in olive oil for five to ten minutes, till soft and tender. Stir frequently so they don't fry.

Stir in the rest of the ingredients, except corn and cilantro, bring to a boil. Reduce heat and simmer for about 30 minutes{ at higher elevations you might need to add more liquid. I had a problem with this in Denver.} Give it a good stir, then add frozen corn and cilantro. Cook uncoverd for about five more minutes, stir and serve.

We like it with a little cheese and low fat plain yogurt. Chips are good too. Enjoy!


Beth said...

yumm... sounds good! Maybe I'll make that tomorrow!... You'll need to keep up with the recipes. (My family will finally feel like I cook once and a while for them!)
Thanks for the recipe!

Suzie Soda said...

Looks good. I may try it one of these days,,I have never made chili without the meat, xoxoxo

- -
- -