If you want to omit the cayenne, that's fine. This chili isn't very spicy but it does have some warmth. As for the beans, you can use canned black beans if you'd like. Just make sure to rinse them well and drain any excess water. Also if you prefer a thinner chili, just add a bit more stock. Start with a 1/2 cup and work your way up if need be.
Vegetarian Southwestern Black Bean Chili
Cook Time: 30 minutes
Prep Time: < 10 minutes
Serves: 4 (1 cup) servings
- 1 tsp oil
- 1/2 large onion, diced
- 2 cloves garlic, minced
- 4 roma tomatoes, diced
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- salt and pepper to taste
- 2 dried bay leaves
- 2 cups cooked organic black beans (or used canned black beans, drained)
- 1 cup organic vegetable stock
- 4 kale leaves, chopped and stems removed
- 1 ear of organic sweet corn, kernels removed
- 1/2 tbsp fresh cilantro, minced
- 1 tsp red wine vinegar
In a large stock pot, heat the oil over medium heat.
Add the onion and garlic and saute for about 5 minutes, or until softened.
Add the tomatoes, chili powder, cumin, paprika, cayenne, bay leaves, black beans and salt & pepper (to taste). Stir well.
Allow the mixture to come to a boil and then cover and reduce heat to a simmer. Simmer for about 20 minutes.
While that is simmering, chop up the kale leaves into bite-sized pieces. Then shuck the corn and remove the kernels using a knife. Set aside.
Once the black beans have simmered for 20 minutes, add the kale, corn, cilantro and vinegar and stir in well. Cover again and allow it to simmer for 5 more minutes.
Remove the bay leaves. Serve piping hot over rice (if you'd like).
Nutritional Info per Serving:
Calories: 205 ; Fat: 3g ; Carbohydrate: 40g ; Fiber: 9.5g ; Sugar: 9g ; Protein: 11g