Vegetarian Black Bean Chili
For the bone-chilling days of winter, this is a great warming lunch for home or school. Squash, eggplant and even greens can be added for different flavors. Not a fan of seitan? Replace it with extra firm tofu or ground turkey if you want a non-vegetarian version. Soak the beans overnight to shorten the overall cooking time. If you’re sending it to school the best way is in a wide-mouthed thermos.
Number of Servings
- 1 ½ cup black beans, sorted and soaked
- 3 bay leaves
- 2 ¼ cup Spanish onion, diced
- 3 clove garlic, chopped
- 1 ½ teaspoon ancho chili, toasted and ground
- 1 ½ teaspoon chipotle chili, toasted and ground
- 1 ½ teaspoon whole cumin seed, toasted and ground
- ½ cup seitan, crumbled
- ⅓ cup green bell pepper, diced
- ¾ cup red bell pepper, diced
- ¾ cup fresh tomatoes, peeled, seeded, and chopped
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 1 Tablespoon cilantro, chopped
- Cook beans (fill pot to several inches above the top of the beans) with bay leaves until tender and reserve cooking liquid.
- Sweat onions and garlic until translucent.
- Add chiles and cumin, stir, and check seasoning. Adjust if necessary.
- Add seitan and cook for 5 minutes.
- Add peppers and continue cooking until peppers begin to soften, then add tomatoes, beans, and enough cooking liquid to bring the mixture to the consistency of chili.
- Check and adjust seasoning one last time and stir in fresh cilantro. Serve.