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.
Vegan Black Bean Chilli
- 1 tbsp oil
- 1 onion diced
- 4 cloves garlic crushed
- 2 400g black beans tin, undrained
- 250 g 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.