This vegan black bean chili is a staple at our home. It is delicious, filling and a healthy recipe which is very easy to make. Here in California, it is many times eaten in San Francisco's popular sour-dough bread bowls.
1packetChili seasoningoptional. In case you don't have the seasoning skip it or use ½ teaspoon each of cumin powder, chili/cayenne powder, ¼ teaspoon of black pepper powder.
1tablespoonParmesan cheesefor garnishing. Use vegan cheese for vegan version. Optional
1tablespoonGreen chilies (optional) for garnishing
1literWateror as needed. Includes the water used for boiling the beans.
Instructions
Soak black beans, overnight. Add salt and boil it in a pressure cooker, the next day. Drain. Retain excess water for later use.
Heat oil. Add chopped garlic, onion. Saute it for a few minutes. Add chopped tomatoes, bell pepper. Saute for about 5-7 minutes. This time, I actually roasted the garlic, onion, bell peppers, etc in the oven before adding it to the gravy. And the taste and aroma of the roasted veggies were awesome.
Add half the black beans. Simmer it for a couple of minutes.
Puree these beans in a blender. Return it to heat, adding the remaining black beans.
Add chili seasoning, salt, pepper, lemon juice. Add the desired amount of water that was retained from draining the black beans. Bring it to a boil and then let it simmer for 10-12 minutes. The consistency of chili is usually on the thicker side.
Serve hot. Garnish with freshly grated parmesan cheese, finely chopped green chilies, and parsley.