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Black Bean Chili Recipe

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This recipe for Black Bean Chili, by , is from Alka and Sachin's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Hursh Sureka


2 cans black beans
1 can kidney beans
8 oz baked tofu (optional)*
1 can diced tomatoes and chilis
1 onion, finely diced
1 bell pepper, finely diced
1 carrot, finely diced
1 jalapeno or 2 chipotles in adobo
3 cloves garlic
2 cups vegetable broth**
2 tsp cumin
1 tbsp chili powder
2 tsp salt + more to taste
1 ½ tbsp coriander
2 tsp oregano
1 tbsp canola oil
2 tsp turmeric (optional)
Hot sauce to taste (optional)
1 tsp liquid smoke (optional)
Adjust spices to your taste

*I prefer Nasoya TofuBaked Chipotle
** for a sweeter, richer chili add some stout beer in place of broth

1. Heat oil in dutch oven or heavy-bottomed pan at high heat.
2. Drain beans.
3. Add onions, peppers and carrots and sautée for 2 minutes.
4. Add spices and tofu. Continue cooking for 3 minutes.
5. Add garlic and chipotles or jalapenos. Cook 30 seconds.
6. Add can of tomatoes. Cook 3 minutes.
7. Add beans and vegetable broth.
8. Simmer 30-40 minutes until beans are tender.
9. Add water as needed.
10. Taste and adjust seasoning.




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