Gluten Free Living – 2018
Black Bean Chili is so awesome. I mean it’s the perfect stick-to-the-ribs meal without being excessively high in calories. Besides all that, it’s vegan and gluten free. I always appreciate having healthier recipes on hand that I can enjoy especially in the winter months. Soups warm me up and fill me up for hours–especially one as hearty as this one.
Last year I was visiting a friend in Plano. (She’s since moved to Frisco Lakes). We tried to meet together about once a month to catch up, pray together and share a meal. I brought a huge salad that day and she prepared a version of this recipe. I loved it. After giving me the recipe, I realized last month it was another one that got buried in my computer and hadn’t seen the light of day. 🙂
I started with her basic recipe, but added leeks, bell peppers, celery and carrots to provide a little more bulk and include more veggies. It had the same great flavor I remembered, but it was a little more inviting with all those extra veggies added in. I served it along with a Garden Vegetable Soup to our Friday night care group in January. I warmed up the leftovers for lunches for a couple of days and enjoyed every mouthful.
I served Black Bean Chili with salsa and without salsa. I added cheese and left off the cheese, sometimes I served it with green onions. Every which way I served it was heavenly. Plus, it’s terrific with homemade bread. This amazing Tex-Mex recipe was comfort food extraordinaire! 🙂
If you’re looking for a healthy, clean-eating Meatless Monday dish that’s vegan and gluten free, then you’ve got to give Black Bean Chili a try. Don’t be surprised if your family wants seconds or thirds. It’s that good.
Black Bean Chili is awesome served with salsa and green onions.
Serve Black Bean Chili with some delicious homemade bread and you have a complete meal!
If you’re not vegan it’s also terrific served with a few sprinkles of cheese.
Here’s what I did.
I used these ingredients. The black beans were soaked overnight in water.
Place soaked black beans and cilantro into a large Dutch oven. Add vegetable stock.
Add water. Cover with lid and cook for 2 hours over low to medium heat.
Meanwhile, drizzle avocado oil into a large skillet over medium heat. Add cumin, oregano, paprika and cayenne pepper.
Stir ingredients and cook a minute or two until spices are fragrant.
Add a cup of water.
Add celery, carrots, onions, leeks, garlic and yellow bell peppers.
Stir to combine and saute about 10 minutes until veggies are mostly tender.
Add veggie mixture along with fresh tomatoes into Dutch oven with black beans. Cover with lid and simmer an additional 30 minutes.
Season with salt and garnish with fresh oregano or cilantro, if desired.
Eating a bowl of this hearty chili will certainly fill you up quickly. I found it hard to eat more than about 1/2 to 2/3 cup at a time because it was so filling.
Salsa, cheese and a little bread are the perfect accompaniments for this chili.
Here’s the recipe.
BLACK BEAN CHILI
(Recipe inspired from Gail Harlin, Frisco Lakes, TX; recipe source: inspired from Food For Life by Neal Barnard, M.D.)
Black Bean Chili is healthy, low calorie, gluten free and vegan.
If you enjoy Tex-Mex inspired recipes, this one is amazing comfort food.
Black Bean Chili will have you smacking your lips in no time. 🙂