Vegan Black Bean Chilli
I love chilli, meat and not meat. Or vegetarian/vegan and the meat version. That sounds better then non meat right? This vegan black bean chilli is delicious and I actually love it. I imagine I will be eating a lot more over it over the next few months. Basically, we have cut back even further on our meat intake. I had meat for the first time in three weeks yesterday. I was like yes boy. I missed you honey. Jump in my mouth. Let’s be friends. I love you darling etc etc. What I am saying is, I really missed it. That doesn’t mean I will up my intake again but let me tell you, I just appreciated it a lot more after that break bruv.
Yes this is an iPhone pic taken in bad light.. (Hangs head in shame).
It’s 10.10 am and I am yet to have breakfast. Although, I did have a green tea at 7am. The thing is I have to wait for the light to be perfect because I intend to photograph my breakfast today. (Blog life mate). Not complaining. I love what I do Alhamdulillah. I don’t even care that not everybody gets it yet. I just LOVE it.
I left the charity I was working with last month. 🙁 I just did one of my final jobs for it today. I realised that if I want to prioratise myself and my health this year, I gotsta walk away from any extra work. I am gutted to be honest but I hope I will still be able to help them in other capacities like perhaps sending food for food sales. I wasn’t able to give as much as I wanted to in my role and I wanted to make way for someone who had the time to really commit to the role and give it their all. I hope that my replacement will do just that. My heart is still attached to the charity for sure though.
Anyhow, here is the recipe for that awesome black bean chilli.
- 1 tbsp oil
- 1 onion, diced
- 4 cloves garlic, crushed
- 2 (400g) black beans tin, undrained
- 250g tinned tomatoes crushed
- 1 tbsp red chilli powder
- 1.5 tsp coriander powder
- 1.5 tsp cumin powder
- 1 tspn dried oregano
- 1 tsp dried thyme
- 1 tbsp worcester sauce (Optional)
- 1 tsp red wine vinegar
- Heat the oil in a large heavy pan over medium heat
- Add the onion and garlic and cook until the onions are golden brown.
- Stir in the beans, tomatoes, chili powder, coriander, cumin, oregano, thyme, worcester sauce and vinegar.
- Reduce heat to right down, cover and simmer for 45 - 50 minutes.