VEGETARIAN CHILI with BLACK BEANS

We’ve been down this chili road before, here and here.  Today we’re making a vegetarian chili with black beans for a long-time supporter of Taste of Yummy, who just so happens to be transitioning into a plant-based lifestyle.

Over the years I’ve received tons of questions on how to transition into a plant-based lifestyle. Trust me, I speak from experience when I say it can have its challenging moments for sure, especially during the holiday season, and when traveling, but that can be said for any health-conscious omnivore am I right?

Before I delve into how to make this cozy bowl of chili, here are two things you should keep in mind as you embark on embracing this new way of life.

WHAT IS YOUR WHY?

It’s important, to be honest with yourself and have a clear reason(s) why you’ve decided to make a change, this will serve as a reminder to you when you have moments of doubt.

Here are a few reasons to consider:

• To lose weight.
• Love for the animals.
• Preventing disease.
• You have an appreciation for the environment.
• Manage Blood Pressure & Sugar Levels
• Last, and certainly least, It’s the latest trendy thing to do. If this is your reason, OWN IT.

CHANGE YOUR MINDSET

Any new lifestyle or way of eating might be great for some and a poor fit for others.  And if you force a lifestyle not rooted in values, it will be difficult to achieve. Yes, there will be some social challenges, but there’s an overwhelming amount of information and plant-based communities that can help you along the way in exploring a plant-based lifestyle.

And their happy, healthy, and well adjusted. (Like Me!) One of my favorite publications is VegNews a must-read and the ultimate source for any newbie taking a leap of faith into the plant-based world. Going plant-based does not have to be difficult, eat more plants, ditch processed food, and EXPERIMENT. Replace old favorites with new ingredients that are alive and that will energize you throughout the day, and not put you to sleep.  It’s a constant commitment, but it’s doable.

So yeah, I hope this helps.  I’m feeling ravenous, let’s get into this vegetarian chili, shall we?

This chili will be done and ready to eat in under an hour. In the spirit of supporting my cyber friend through her transition, I included mozzarella cheese to get her through.  She loves cheese one of the many pleasures of those in transition, but there are alternatives, for this recipe cheese it is, baby steps.  🙂

FOR THE CHILI:

• 1 Tablespoon of Avocado oil
  
• 1 small onion diced
  
• 1  Jalapeno seeded and minced
  
• 4  garlic cloves minced
  
• 2 Springs of fresh oregano chopped
  
• 1 Teaspoon of ground cumin
  
• 1 Can of organic green chiles
  
• 2 Cups of white mushrooms sliced
  
• 5 Cups of Vegetable broth
  
• Pink Salt to your own preference
  
• Ground pepper to your own preference
  
• 2 cans of organic black beans drained and rinsed
  
• 2 stalks of fresh corn on the cob (Organic Frozen will do)
  
• 1 medium  yellow squash diced
  
• 1 cup of unsweetened coconut yogurt
  
• 1 1/2 cup of organic shredded Monterey jack cheese (additional for serving)
  
• Freshly chopped cilantro for garnish
  
• 1/2 cup of crushed tortilla chips

Next, put a big pot on the stove on medium heat. Add the oil and toss in the ingredients in order of the recipe.  The liquid will reduce into a thick stew.  To determine the doneness, insert a chip in if it sticks it’s ready for consumption.  Turn the stove off, Ladle up a bowl, sprinkle on some cheese, (Vegans, ladle your bowl before adding the cheese),  toss in some chopped cilantro with a hand full of tortilla chips, and you’re ready for lift-off.

Are you ready for a spoonful?

Prepare your taste buds for a bold and spicy taste from the jalapeno pepper, with a green zing of fresh cilantro, tender mushrooms drenched and draped in black beans, corn, and bites of yellow squash saturated in cumin and garlic undertones.

It only took an hour you have a vividly colorful, fragrant, flavorful, and an oh-so-satisfying bowl of chili.   According to my children, this is the best chili they’ve eaten and I concur.   I added avocado slices to mine!

Cue the audible: MMMM, MMMM GOOD!

HOW TO MAKE VEGETARIAN CHILI with BLACK BEANS

5.0 from 2 reviews

VEGETARIAN CHILI with BLACK BEANS

 

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Prep time

15 mins

Cook time

35 mins

Total time

50 mins

 

Author: Taste of Yummy

Serves: 6

Ingredients

• 1 Tablespoon of Avocado oil
• 1 small onion diced
• 1 Jalapeno seeded and minced
• 4 garlic cloves minced
• 2 Springs of fresh oregano chopped
• 1 Teaspoon of ground cumin
• 1 Can of organic green chiles
• 2 Cups of white mushrooms sliced
• 5 Cups of Vegetable broth
• Pink Salt to your own preference
• Ground pepper to your own preference
• 2 cans of organic black beans drained and rinsed
• 2 stalks of fresh corn on the cob (Organic Frozen will do)
• 1 medium yellow squash diced
• 1 cup of unsweetened coconut yogurt
• 1½ cup of organic shredded Monterey jack cheese (additional for serving)
• Freshly chopped cilantro for garnish
• ½ cup of crushed tortilla chips

Instructions

1. In a large pot over medium heat, heat oil. Add in onion and jalapeno, cook until soft the onion has reached a translucent color, for about 5-6 minutes. Then add in garlic, oregano, and cumin cook for 1 minute. Add green chiles, mushrooms, broth, and add salt and pepper to your own preference. Bring to a boil, then reduce heat, simmer covered for 10-12 minutes, until mushrooms are tender, but not overcooked.
2. Add black beans, corn, and yellow squash. Bring to a simmer and let cook for 10-12 minutes until yellow squash is cooked through. Turn off heat and stir in yogurt and cheese.
3. Ladle chili into bowls and garnish with cilantro, add chips and more cheese if necessary. 🙂

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