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Black bean & beefless chili
ingredients
instructions
ingredients
| gardein | |
|---|---|
| 1 bag | gardein beefless tips |
| other ingredients | |
|---|---|
| 2 tbsp | vegetable oil |
| 1 | onion, diced 1/2” |
| 3 | carrots, diced 1/2” |
| 3 | celery stalks, diced 1/2” |
| 1 | zucchini, diced 1/2” |
| 1/2 | jalapeño, deveined, seeded and minced |
| 1 | garlic clove, minced |
| 2 tbs | chili powder |
| 1 tsp | ground cumin |
| 1 tsp | basil |
| 1 tsp | oregano |
| 1 | bay leaf |
| 1 tsp | sea salt |
| 7 fl oz | cooked chickpeas, drained and rinsed (1/2 of 14oz can) |
| 7 fl oz | cooked kidney beans, drained and rinsed (1/2 of 14oz can) |
| 1 cup | frozen corn |
| 14 fl oz can | cooked black beans, drained and rinsed |
| 28 fl oz can | diced tomatoes, drained |
| 1 tsp | chipotle in adobo, pureed |
| as needed | Vegetable stock |
| 2 tbsp | chopped cilantro |
| 1 | lime, zest and juice |
instructions
In a large pot, sauté onions, carrots, celery, zucchini, jalapeño pepper and garlic in oil until carrots are soft.
Add chili powder, ground cumin, salt, basil, bay leaf and oregano.
Cook for 5 minutes, add chickpeas, kidney beans, frozen corn, black beans, diced tomatoes, and chipotle pepper.
Add vegetable stock to cover vegetables and cook for 1 hour stirring often.
In sauté pan, caramelize gardein beefless tips on all sides until golden brown and add to chili after one hour
Finish chili with chopped cilantro, lime zest and hand squeezed lime juice.
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