Vegetarian Black Bean Chili |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 6 |
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A spicy chili if you want it to be, depending on how much chili and curry powder you add. Not your typical chili. Best if left to cool and then reheated. Serve with brown rice. Ingredients:
1/2 cup applesauce |
1 tablespoon brown sugar |
1 tablespoon ground coriander |
1 teaspoon ground cayenne pepper |
1 teaspoon ground cumin |
1 teaspoon dried oregano |
1/2 teaspoon ground cloves |
1/2 teaspoon dried rosemary |
1/2 teaspoon dried sage |
1/4 teaspoon dried thyme |
1 pinch asafoetida powder (optional) |
1 (15 ounce) can black beans |
1 (6 ounce) can tomato paste |
2 cloves garlic, minced |
1 onion, chopped |
1 yellow squash, chopped |
2 carrots, chopped |
1 sweet potato, peeled and diced |
1 cup chopped fresh mushrooms |
1 quart water, or as needed |
Directions:
1. In a large pot over medium-low heat, mix the applesauce, brown sugar, coriander, cayenne pepper, cumin, oregano, cloves, rosemary, sage, thyme and asafoetida powder. Cook just until heated through. Stir in black beans and tomato paste. Mix in garlic, onion, squash, carrots, sweet potato and mushrooms. Pour in enough water to cover. Bring to a boil, reduce heat to low and simmer 45 minutes, stirring occasionally.
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