If you are anything like me, you want a gourmet taste but don’t want to spend all day getting there. This Quick and Easy Black Bean Chili is one for the books; it delivers a fantastic flavor experience but is simple to make. This recipe is my staple “go-to” recipe. It can also be made in advance and heated right before serving, which makes it a great option for those busy days when dinner or lunch needs to be on the table in just a few minutes.
Black Bean Chili (serves 8)
Ingredients
- 2 tablespoons oil
- 1 cup onion
- 1 cup poblano pepper
- 1 cup sweet peppers
- 4 garlic cloves
- 4 cups crushed tomatoes
- 1/2 teaspoon red chipotle, ground
- 1 cup vegetable broth
- 1 teaspoon salt
- 4 cans (15oz) black beans, drained and rinsed
- 2 teaspoons Better-than-Bouillon
- 2 tablespoons margarine (optional)
Instructions
- Add 1 tablespoon oil to a medium pot and sauté the onion and peppers until the onion is soft.
- Add the garlic and cook for another minute. Add the crushed tomatoes, seasonings, vegetable broth, black beans, and better-than-bouillon.
- Bring to a boil and let simmer for about 10 minutes. If desired, finish the dish with a tablespoon of vegan margarine.
- Serve with avocado, cilantro, lime, chips, and your favorite vegan sour cream. (This dish is naturally gluten-free and nut-free. It can be made oil-free by sautéing the onions and peppers in a little bit of water.)
Call to Action
"Prove thy servants, I beseech thee, ten days; and let them give us pulse [beans/legumes] to eat, and water to drink."
Daniel 1:12 (KJV)
God gave us plant-based food at the very beginning (Genesis 1:11, 29)—created for our benefit. After Daniel ate only plant-based food during his 10 day test, his appearance radiated with energy and vigor—and a few years later, he was found 10 times wiser than all of the other wise-men in the kingdom.
Would you ask God to bless your efforts to be more plant-based or fully plant-based?
