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Hearty Black Bean Chili

This chili is guaranteed to fill you up before the big game.

Time

1 hr 15 min

Serving size

6

  • VEGAN

  • DAIRY-FREE

  • GLUTEN-FREE

  • UNSWEET SILK

preparation

  1. Heat olive oil in a large pot over medium-high heat. Add onions and pepper, reducing the heat to medium. Cook, stirring occasionally, until very soft (about 10 minutes).
  2. Stir in chili powder, cumin, bay leaf and salt. Cook, stirring often, until spices are fragrant (about 1 minute).
  3. Add tomatoes with juice, stir, and reduce the heat to low. Cook, stirring occasionally, for 25-30 minutes.
  4. Add Silk, beans, quinoa and stock cooking for an additional 20 minutes. Taste and adjust seasoning as needed.
  5. Serve topped with cilantro and scallions, if desired.

Ingredients

  • 1 Tbsp olive oil

  • 1 medium yellow onion, finely chopped

  • 1 medium green, yellow, orange or red bell pepper, finely chopped with stem and seeds removed

  • 3 Tbsp chili powder

  • 1 tsp ground cumin

  • 1 bay leaf

  • 1/2 tsp sea salt

  • 1 (28-oz) can diced tomatoes, with juice

  • 1/4 cup Silk UNSWEET CASHEWMILK

  • 2 (15-oz) cans black beans, drained and rinsed

  • 1 (15-oz) can kidney beans, drained and rinsed

  • 1 cup uncooked quinoa

  • 2 3/4 CUPS VEGETABLE STOCK

  • WHOLE CILANTRO LEAVES OR PARSLEY, IF DESIRED

  • 6 scallions, chopped, if desired