Packed with vegetables, black beans - and flavor, this vegetarian chili makes for a simple lunch or dinner by dishing it up over a bowl of steamed rice along side a green salad.
1cupdried black beans(175 g), soaked for at least 4 hours and cooked or 1 x 400 g can of organic black beans, rinsed (about 2 cups cooked)
3small yellow onions,chopped (about 1-1/2 cups)
2or 3 fresh chili peppers,seeded and finely chopped (Anaheim or serrano)
10large brown mushrooms,stems removed, coarsely chopped
kernels from 2 fresh cobs of cornor 1 cup frozen corn kernels (thawed)
1 1/2teaspoonssea salt
3large tomatoes,peeled, seeded and chopped
1x 400 g jar organic pureed tomato(passata sauce)
1cupvegetable broth or chicken broth (250 ml)
old Amsterdam or sharp cheddar cheese,grated
1bunch chopped fresh coriander leaves
In a large pot , heat oil over medium-high heat and cook onions, carrots, celery, red pepper, garlic and fresh chili peppers, stirring, until soft, about 3-4 minutes. Add mushrooms, corn, zucchini and cook, stirring, until the vegetables are soft and have released some of their liquid, about 6 minutes.
Add chili powder, ground cumin, ground coriander, cayenne and salt, cook, stirring, until fragrant, about 30 seconds. Stir in tomatoes, tomato sauce, vegetable stock and black beans; bring to a slight boil. Reduce heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
Remove from heat and taste. Adjust seasoning if necessary. Serve in bowls and garnish with grated cheese, avocado slices and cilantro. Enjoy!