BLACK BEAN CHILI

I am not typically a fan of chili but this recipe was delicious. For some reason we ended up with 16 cans of organic black beans at my house so I was looking to use some up! My husband prefers more traditional chili but still thought this one was good. I adjusted the spices for our preferences.

You can find the original recipe at the blog “Midwest Foodie”: VEGAN BLACK BEAN CHILI

Here is a basic guide to cooking with lentils: A GUIDE TO COOKING WITH LENTILS

Watch this excellent 27 minute talk by Dr. Joel Fuhrman about the health benefits of various foods including beans. The first 10 minutes is about beans but the whole lecture is worth watching: Beans - A Miracle Of Nutrition

What I did differently:

-Did not use oil

-Didn't have a red onion so used yellow onion

-Added an extra 1/2 TBSP chili powder

-Added additional spices: 1 tsp smoked paprika, 1 bay leaf, 1 tsp oregano

-Did not add sugar

-Added an extra 1 tsp diced chipotles in adobo

-My vegetable broth was prepared using Orrington Farms Vegan Ham Flavored Broth Base. I used a total of 2 1/2 cups broth

-Dry sautéed the onion, adding a splash of water when started to stick and sautéed until softened.

-Simmered on low for 80 minutes, stirring frequently

-Removed the bay leaf before serving

-Added freshly chopped cilantro and chopped pickled jalapenos to individual serving bowls which made it extra good. Served with corn muffins.