Recipe: Vegan Black Bean Chili

It’s officially freezing, and I am HERE for soup season! Honestly, it feels like I’m making a batch of soup every other day recently. I just love how warming, nourishing, and filling soups can be.

A hardy chili is typically my favorite in the middle of winter, but I’m not always up for something meaty. At the same time, I want the same spice and filling factors that a traditional chili bring.

Alas, I bring you: vegan black be chili. This chili has a great kick that can be cooled down with a sour cram (I love Forager’s plant-based sour cream) or avocado. It is also so satisfying and will keep you full for hours and hours.

Enjoy!

INGREDIENTS

• 1 TB olive oil

• 1 medium white onion, chopped

• 1 red bell pepper, diced

• 1.5 tsp sea salt

• 3 garlic cloves, minced

• 3 TB chili powder

• 2 cans of black beans (do not drain —you need the liquid)

• 1 (14 oz.) can of diced fire-roasted tomatoes

• 1 (4 oz.) can of green chiles, no need to drain

• 1 tsp maple syrup

• Freshly ground black pepper

• 1 fresh lime, juiced

• 1/4 tsp cayenne, optional

• Optional toppings: sour cream, avocado, cilantro, pickled onions, scallions, tortilla chips

DIRECTIONS

• Heat olive oil to a large pan or dutch oven over medium-high heat. Add onion, bell pepper, and salt and cook, stirring occasionally until the onion is translucent (5ish minutes).

• Add the garlic and chili powder and cook, stirring for 30 seconds or so, until fragrant.

• Add the beans, bean liquid, tomatoes, green chilis, maple syrup, and a few grinds of pepper. Reduce the heat to low and simmer uncovered for 20 minutes, stirring occasionally until the chili has thickened.

• Stir in the lime juice and season to taste with more salt, pepper, and cayenne if you’d like. Serve with lime wedges or desired toppings listed in ingredients.

• Total recipe serve four. Enjoy!