I’ve been struggling lately trying to be more creative with my lunches/dinners (aka I usually just stir-fry a bunch of vegetables and add in some tofu/beans/legumes/tempeh and a soy sauce/peanut/miso sauce). I love stir-fries and they are super convenient especially during the school year, but since it’s summer and I have so much more time on my hands I’ve been wracking my brain searching for my creative mind. This chili isn’t exactly sophisticated or creative per se, but it’s a little fancier than stir-fries and it’s still super easy to make!
Just chop up your veggies of choice, throw them in a pot, cook, add some black beans, add yo spices, boil, simmer, and serve!
I didn’t specifically measure out all the ingredients, so feel free to play around with the amounts and taste as you go!
- 1 can of black beans
- 1 medium onion
- 1 large carrot
- 1 celery
- 3 cloves of garlic
- 1 bell pepper (green/red/orange)
- 1/2 small can of tomato paste
- 1 can of tomatoes
- 1-3 tsp sweetener of choice
- 2-3 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/4 tsp turmeric
- salt and pepper to taste
- 1-2 cups vegetable stock, depending on how thick/soupy you want it
- Chop veggies.
- Add onion and garlic to a pot and cook (either with oil or water) until the onions become translucent.
- Add carrots, celery, bell peppers, tomatoes and cook for a few minutes.
- Add in black beans, tomato paste, seasonings, and vegetable stock. Bring everything to a boil and then cover and simmer for 30-40 minutes until everything is cooked and thickened.