Thursday, February 18, 2016

Day 49 Black Bean Mushroom Chili

Black Bean Mushroom Chili

2 1/2 Cups Dried Black Beans
2 Tablespoons Olive Oil
1/4 Cup Mustard Seeds
2 Tablespoons Chili Powder
1 1/2 Teaspoons Cumin Seeds, ground
1/2 Teaspoon Cardamon, ground
2 Tablespoons Salt
2 Onions, chopped
4 Tomatillos, husked, rinsed and chopped
1 Pound Mushrooms, sliced (I used a mix of shiitake and crimini)
8 Cups Vegetable Broth
6 Ounce Can Tomato Paste
1 Tablespoon canned Chipotle peppers in adobo sauce, chopped
1/2 Cup Cilantro, chopped
Vegan Monterrey Jack for garnish
Vegan Sour Cream for garnish
I have used this vegan sour cream for years before I was vegan.  It is a perfect substitute

1.  Cook beans in large pot in water until soft, 1 -3 hours.  Drain and set aside.
Chili ingredients

2. Rinse pot, and add olive oil.  Heat and add onions and mustard seeds.  Cook on high until onions are translucent.  Add the chili powder, cumin, coriander and salt.  Cook for 5 minutes.  Add the tomatillos and mushrooms and heat through.
Cooked vegetables

3.  Add the broth, tomato paste and pepper.  Cook on medium-low for 30 minutes.  Return the black beans to the pot.  Cook for another 20 minutes.  Add the cilantro and remove from heat.  Ladle into bowls and garnish,

Goes well with whole wheat toast.

Pairs well with Paul Bara Champange, Rose

Soundtrack Chris Stapleton - Traveller

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