Vegan Chili con Carne with Beans
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Ingredients1 h 15 m servings 359 cals
Original recipe yields 6 servings
- Toast cumin in a skillet over medium heat until fragrant, being careful not to burn it, about 1 minute. Cool and grind in a mortar and pestle.
- Heat oil in a large, heavy pot over medium-low heat and cook onions until soft and translucent, about 10 minutes. Add garlic and cook for 1 minute. Stir in cumin, tomatoes, cilantro, roasted red peppers, chili powder, mild paprika, oregano, smoked paprika, cayenne, and 1 teaspoon salt. Bring to a simmer and cook for 15 minutes, stirring occasionally.
- Add all beans and simmer over low heat until flavors are well combined, at least 30 minutes. Season with more salt and sherry vinegar.
- Cook's Note:
- As with all chilis, the flavors will intensify if you cook it longer. It also tastes great the next day.
Per Serving: 359 calories; 8.8 g fat; 56.2 g carbohydrates; 16.6 g protein; 0 mg cholesterol; 1068 mg sodium. Full nutrition