Easy Black Bean Chili

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!

chili2

I didn’t specifically measure out all the ingredients, so feel free to play around with the amounts and taste as you go!

INGREDIENTS

  • 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

METHOD

  1. Chop veggies.
  2. Add onion and garlic to a pot and cook (either with oil or water) until the onions become translucent.
  3. Add carrots, celery, bell peppers, tomatoes and cook for a few minutes.
  4. 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.

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