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A vegan black bean chili to serve at your next BBQ or just for dinner. Healthy and warming, it’s high in plant protein and fibre, and low in fat and sugar.
In a large pot, saute onions and carrot in coconut oil for 10 minutes over medium heat.
Add dates, cumin, paprika and cayenne pepper. If you like hot food, double or triple the amount of cayenne pepper. Cook 5 minutes.
Stir, and add chilli, garlic and all of the peppers. Cook for another 10 minutes.
Stir, and add chopped tomatoes, black beans, cider vinegar and salt. Spray with liquid smoke if using. Cook for 5–10 more minutes.
Season with black pepper and add more salt and cider vinegar to taste.
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