Black Bean Chili
October 30, 2011
Sorry it’s been awhile since we’ve posted a recipe! We made this a couple of years ago for a Halloween party, so we thought it would be timely to post it today, on Halloween “Eve”. It’s one of our favorite fall/winter recipes. This recipe comes from a little restaurant in Northern Michigan called Kejara’s Bridge. They closed up shop in 2010, but before they did my sister snagged this recipe from them. It’s easy to throw together with much of what is already in your pantry, which we like. A little cornbread on the side is good too, maybe we’ll post a recipe for that next.
Here’s the recipe:
1 medium onion, chopped
4 cloves garlic, pressed or minced
4 large carrots, chopped
1 tablespoon olive oil
42 oz. stewed diced tomatoes (1 large can, 1 small, or 3 small cans)
1 cup corn (fresh or frozen)
2 15oz. cans of black beans
1 1/2 cups water
3 tablespoons tamari (or soy sauce if you’re not worried about gluten)
1 tablespoon chili powder
2 teaspoons cumin powder
1 teaspoon fresh ground pepper
Saute the onion, garlic and carrots together in the olive oil for 5 to 7 minutes until the onion is translucent. Add the remaining ingredients and bring to a boil. Reduce to a simmer for 45 minutes to an hour or until the desired consistency is reached. Serve with vegan corn bread and/or sliced avocados. Enjoy!
NOTE: This chili isn’t super HOT. If you like it hot, feel free to spice it up a bit more. It’s almost sweet, as the recipe is written, which is nice too.
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December 31st, 2011
[…] posting our chili recipe, we’ve enjoyed this corn bread a few times, and every batch has been good. This recipe is a […]