Black Bean Corn Chili
Description
Bring the season's warmth to your table with this cozy, heart-warming, plant-based/vegan chili, ready in under 20 minutes. Each spoonful wraps you in the nostalgic comfort of festive gatherings and crackling fires. Perfect for busy holiday evenings, this one-pot wonder comes together effortlessly, filling your kitchen with the inviting aroma of spices and slow-simmered love.
Serve it generously, topped with vibrant pickled onions and creamy avocado, for a festive touch that brightens every bite. Whether shared around a lively table or enjoyed by the tree's twinkling lights, this chili is your go-to recipe for holiday comfort in a bowl.
Plant-based / Vegan Black Bean Corn Chilli
- 3 tbsp vegetable stock
- 1-1/2 cup Organic black beans
- 3-1/2 cup Tomato sauce
- 1 cup chopped onions
- 3 garlic clove crushed
- 1 tbsp cumin
- 1 tbsp coriander
- 1/2 tbsp celtic or pink Himalayan salt
- 1 tbsp sweet paprika
- 2 sprig of thyme
- 1 tbsp chilli powder mild or your prefence
- 1 tbsp of organic honey or coconut sugar
- 1 cup organic corn
- 1/2 cup organic sweet pepper dice
Instructions
- Add vegetable stock, oil, chopped onions, garlic, and spices to a skillet or pot. Cook over medium-high heat for 3 - 4 minutes.
- Add the remaining chili ingredients and cook for 7 - 10 minutes.
- Taste test and adjust seasonings as desired, then divide amongst bowls.
- Serve with some cooked brown rice, quinoa, or toasted bread on the side, and add any toppings you choose. Enjoy!
How to Make a Black Bean Corn Chilli
Note
This black bean corn chili lasts 3 to 5 days in the fridge. Freezer for up three months
Organic black beans. chipotle sauce, cumin, coriander