Vegetarian black bean chili recipe

Chili is a hearty and spicy main dish soup that works well as a vegetarian dish. Because of its many spices, the absence of meat is hardly missed, and the beans deliver plenty of flavor, protein, and fiber.

Recipe ingredients:

1 pound dried black beans

2 Tablespoons vegetable oil

6 garlic cloves, minced

2 big yellow onions, coarsely chopped

1/4 cup chili powder

1 teaspoon red pepper flakes

1-1/2 Tablespoons sugar

3/4 teaspoon thyme

1 teaspoon cumin

1 teaspoon oregano

1 teaspoon coriander

1 28-ounce can crushed or diced tomatoes

2 cans (14-1/2 ounces each) vegetable broth

1 broth can of water

1 14-1/2 ounce can hominy

1 teaspoon pepper

1 teaspoon salt, or more to suit yourself

Optional cornmeal for thickening

Rinse the dried beans and set them aside. In a large stock pot over medium heat, sauté for about 5 minutes the garlic and onions in the vegetable oil until softened. Add the chili powder, red pepper flakes, sugar, thyme, cumin, oregano, and coriander. Stir and cook for 5 more minutes. Add the black beans, tomatoes, vegetable broth, water, and salt. Bring everything to a boil and then reduce heat to a light simmer and cover the pot. Cook at least 1-1/2 hours or until the beans are soft. Check and stir the pot occasionally to make sure it remains simmering but is not burning on the bottom.

Once the beans are soft add the can of hominy and the pepper. Taste and season with more salt as desired. If you want to thicken the chili add 1 Tablespoon of cornmeal and simmer for another 5 minutes. Repeat this process with the cornmeal until chili reaches a consistency that you like.

This chili will keep in the refrigerator for up to 7 days if you have leftovers.

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