VEGAN BEAN CHILI
Serves 6 – 8
This vegan bean chili is a hearty version of the classic, full of vegetables, savory spices and herbs. It is a perfect dish for potlucks, picnics, and manly enough for a football party. It is also a simple no-stress dish perfect for a weeknight meal. Serve over brown rice and pair with a side of your favorite greens!
1 ½ tablespoons cumin seeds
1 white onion, diced
3 garlic cloves, minced
1 jalapeno, finely diced
2 tablespoons chili powder
1 ½ cups finely diced mushrooms
1 zucchini, diced
½ cup diced potato (any kind)
2 (15 oz.) cans of black beans, drained and rinsed
1 (15 oz.) can kidney beans, drained & rinsed
1 (15.) can crushed tomatoes
2 cups water
2 tablespoons honey
1 teaspoon sea salt
½ bunch of cilantro
1 cup kale, chopped
Diced avocado and fresh cilantro to garnish
Toast cumin seeds in a soup pot on medium heat, for 2 minutes until you smell the aroma of the seeds. This process releases the full flavor of the spice.
Add the onion, garlic, jalapeno, and low-sodium vegetable broth. Stir consistently until the onion is translucent. Add in the chili powder, mushrooms, zucchini, and potato. Sauté for 3 to 4 minutes, stirring to avoid sticking.
Add in black beans, kidney beans, tomatoes, water, honey, sea salt, and cilantro. Cover with lid, reduce heat to low, and allow to cook for 20 to 25 minutes, or until the potatoes are tender. Remove from heat and stir in the kale. Serve hot. Garnish with diced avocado and a handful of cilantro.