Black Bean Chili
Full of black beans and a variety of vegetables, this chili is comfort food for all seasons.
- 1 tablespoon avocado oil
- 1 onion diced
- 1 clove garlic minced
- 1 zucchini chopped
- 1 cup mushrooms chopped
- 2 bell peppers any color chopped
- 1 15 oz can black beans
- 1 28 oz can diced tomatoes
- 2.5 oz tomato paste 1/2 can
- 1 tablespoon chili powder
- 1 tsp cumin
- 1 tsp dried basil
- 1 tsp oregano
- ½ tsp paprika
- ½ tsp pepper
- ½ tsp sea salt
- ¼ tsp cayenne
Heat avocado oil in large pot over medium heat. Add onions and cook until soft, about 4 minutes. Add garlic and cook one minute more. Add mushrooms, zucchini and bell peppers and cook five minutes.
Rinse black beans and pour black beans and tomatoes into the pot.
Add tomato paste and spices, stir, and bring to boil.
Reduce heat and simmer for 20 minutes.
Serve in bowls sprinkled with nutritional yeast.
Black beans can be replaced with kidney beans.
Make this dish meat based by adding 1lb. ground turkey after the garlic. Cook until turkey is no longer pink. Then add remaining vegetables and continue preparing as stated in the recipe.
This chili freezes well.