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
garlic cloves
white onion
green bell pepper
tomato sauce
crushed tomatoes
chili powder
dried oregano
ground cumin
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.
Meal Idea
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.
Enjoy!
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