• girlmelanie

Two bean chili (vegan friendly meal)

Updated: Feb 22


Who knew I'd be making a two bean chili from scratch! This recipe is super easy and straightforward to make. This recipe is Purple Carrot-inspired. Did I mention this is a vegan-friendly meal? Keep reading to get the recipe.


The two beans used:

Black beans: One of my favorite beans to cook with. It is full of antioxidants, fiber, protein, and carbohydrates that don't cause a spike in blood sugar. According to WebMD, when people eat black beans with rice, their blood sugar levels tend to be lower than if they only ate rice. For people with diabetes, adding beans to a healthy diet can improve blood sugar control while reducing disease risk.

Kidney beans: Kidney beans are mainly composed of carbs and fiber and serve as a good source of protein. According to a Healthline article, kidney beans should be well cooked. Raw or improperly cooked kidney beans can be toxic, but well-prepared beans can be a healthy component of a well-balanced diet.

Tools needed for this recipe:

-Blender

-Saucepan

-Big pot


Ingredients:

-1 can (13 oz) Black beans

-1 can (13 oz) Kidney beans

-1 TBSP Better than bouillon (vegetable)

-1 white onion

-1 TBSP minced garlic

-2 TBSP olive oil

-1 Dried ancho chile

-1 oz Chipotle pepper in adobo

-1 tsp oregano

-t TBSP maple syrup

-2 TBSP tomato paste

-Salt & Pepper to taste

-2 cups of water


extra:

(1/2 cup of water if needed)


Toppings:

-Cilantro

-Lime

-Tofutti Better than sour cream

-Hippea brand jalapeno tortilla chips

-Vegan cheddar cheese (daiya)


Instructions:

-Trim and deseed the dried ancho chiles, add to a medium saucepan with the vegetable better than bouillon with 2 cups of water (Bring to boil, reduce to heat to low and simmer)

-Peel and dice the onion

-Drain and rinse the black beans and kidney beans.


In the blender:

-Add the ancho chiles and broth.

-Add chipotle pepper in adobo

-Pinch salt


Blend until smooth, set aside


In a big pot:

-Heat olive oil, add onions, garlic, and a pinch of salt. Cook until aromatic and browned (do not burn the garlic).

-Add tomato paste and oregano

-Add the two beans

-Add blended chiles

-Add maple syrup

-Add 1/2 cup water (if needed)

-Stir to incorporate all the ingredients together, bring to boil and reduce heat to low, and simmer for 15-20 minutes.


Topping:

-Cut the lime in half (juice half of the lime)

-Chop cilantro

-1 Dollop of vegan sour cream


-In a bowl, add lime juice and sour cream, a pinch of salt (stir together).


Serve:

-In a bowl of chili, I added the other half of the lime wedge, drizzled some of the lime and vegan sour cream in a bowl, and topped it with some cilantro, and vegan cheese. Enjoyed it with some jalapeno tortilla chips.


So good!!!!




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