This delicious recipe for a vegan Black Bean Chili is from the NYC Health + Hospitals Plant-based Lifestyle Medicine Program. The ingredients are simple:
2 cans of organic black beans
green bell pepper
cayenne pepper (omit if you don't like spicy heat)
Here is the recipe.
This was the first time I made a vegan chili using oregano in it, and I gotta say I love how the oregano helps balance out the cumin. I have a complex relationship with cumin so the oregano was a wonderful welcome to the flavor profile.
Top chili with chopped green onions, cilantro, and vegan sour cream, I used Tofutti.
Add a chopped organic kale, arugula and carrot salad with a blush wine vinaigrette, and a piece of vegan cornbread.
The cornbread I made is from the Trader Joe's cornbread mix. To make the cornbread vegan, for the egg use one snack size pack of applesauce (or 4 tablespoons), and a neutral flavor plant-based milk like oat or soy.
Such a warm and filling meal.