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Author Notes: Hearty, beany, and insanely nutrient dense, this simple black bean and fire roasted vegetable chili is perfect for those craving Game Day comfort food flavors without the comfort food calories and waistline discomfort. I serve my vegan black bean chili in my favorite bowl or atop a grilled tempeh dog, topped with fresh cilantro, ripe avocado, and a heaping tablespoon of raw hemp seeds.
Nutritional Information [per serving = 2 cup]
260 Calories, 51g Carbohydrates, 4g Fat, 11.7g Protein, 13.3g Fiber, 11g Sugar —Alexandra Dawson
- 4 cans (15 ounces each) black beans, thoroughly drained & rinsed, divided
- 2 tablespoons olive oil
- 2 large red onion, diced
- 2 large red bell peppers, diced
- 2 large green bell peppers, diced
- 8 cloves garlic, minced
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 tablespoons raw cacao powder
- 1/2 teaspoon ground cinnamon
- 1 large sweet potato, diced
- 2 cans (28 ounces each) fire-roasted diced tomatoes
- 4 cups filtered water
- salt & pepper to taste
- In a food processor fitted with an S blade, or a high-speed blender, blend 2 cans (½ ) of the black beans until they form a smooth paste. Set aside.
- In a large Dutch oven or heavy pot, heat olive oil, red onions, peppers, and garlic over medium-high heat. Sauté, stirring frequently, until vegetables have just softened (about 6 minutes). Add spices and continue to sauté until fragrant (about 1 minute).
- Add pureed black beans, whole black beans, sweet potato, diced tomatoes, and water and bring pot to a boil. Reduce heat to medium-low, cover, and allow chili to simmer until sweet potatoes are very soft and flavors have thoroughly melded (about 45 minutes). Remove from heat, serve topped with fresh cilantro and avocado, and enjoy!
- This recipe was entered in the contest for Your Best Recipe with Beans