This time of the year calls for cozy, warm meals so today I'm bringing you a heart warming black bean chili recipe that is easy to make and very delicious. You can make a big batch of it and store it in the fridge for the next couple of days so you have a healthy and filling meal. This yummy chili recipe is also perfect if you are taking part in Veganuary this year as it has all the textures and flavors that you are used to.
Ingredients:
1 medium yellow onion chopped
4 cloves of minced garlic
400g can of black beans
400g can of chopped tomatoes
2 tbsp tomato paste
2 tbsp each: cumin, smoked paprika, dry parsley
salt and pepper to taste
Instructions:
Sautee the onion in a bit of veggie broth (or oil) for 3 minutes, then add the minced garlic and continue cooking for an additional 2 minutes until they are nice and translucent.
Add the seasonings and tomato paste and cook for another 2 minutes, letting the tomato paste brown a bit creating a layer a flavor.
Stir in the rinsed can of black beans along with the can of chopped tomatoes. (I recommend you rinse the tomato can out with a bit of water and pour that into the pan with the chili mixture too, that way you don't waste the remaining tomato pieces and your can will be ready to be recycled since it's clean as well.)
Bring it to a gently simmer, cover with a lid and cook for 25-30 minutes, stirring occasionally to prevent burning. The longer you let the chili simmer, the more flavorful it'll be.
Top with some fresh lemon juice and sesame seeds. Serve warm with a side of rice and enjoy.
Notes:
I like to mash half of the chili with the back of my spatula to create a different texture element, but it is not necessary.
If you have some vegan minced meat available you can add that along with the black beans.
Did you make this recipe? Don't forget to tag me on Instagram!
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