Vegan Black Bean Chili
Quick recipe to pull together for a hot bowl of tasty soup.
I normally cook with fresh veggies. Canned beans, canned tomatoes and vegetable broth are good staples to have on hand. I pull these ingredients out when my fridge is looking bare and I still want to have a variety of veggies in my meal. This is a filling soup that taste especially good after a winter trail run. I top it with fresh onions and jalapeno and whole milk Greek yogurt.
It takes about 5 minutes to get started. I can throw it on the stove as soon as I get home, then let it simmer while I shower and dress for the day.
What to do with leftovers?
This is a great leftover as soup or you can use it to make chili fries.
CHECK OUT MY ORNERY MULE YOUTUBE CHANNEL- I make Chili Cheese fries and talk about what I am considering for my fall races. Let me know which race you think I should choose!
Quick & Easy Vegan Chili
2 cans of 15.5 ounce black beans drained
32 ounce box of vegetable broth ***you can use chicken or beef broth if you don’t need it to be vegan
2 cloves of garlic minced
6 ounce can of tomato paste
1/4 cup chili powder *****or add to your taste preference. I have found some chili powders are saltier/spicier than another so I start small and add more until it taste the way I like
1 tsp Oregeno ***this gives it a fresh flavor
Olive oil
Directions.
Warm up 1 tablespoon of olive oil in a pan. Add mince garlic and let soften for less than a minute. Then add the tomato paste to caramelize it. Caramelizing the tomatoes adds a great sweet flavor to them. Stir the tomato paste around in olive oil until you have seen it sizzle for about 30 to 60 seconds. You may have to add more olive oil if it starts to stick.
Next- add the chili powder and mix with tomato mixture. Then stir in beans and Vegetable broth. I let it simmer for 30 minutes so all the flavors can soak into the beans. Serve & enjoy!