so I made a really delicious vegan black bean chili yesterday.
This makes a big batch.
In stock pot, combine 3 large cans of black beans (with liquid), 3 15 oz cans of fire roasted tomatoes, 1 can of mexicorn, as many carrots are you feel like (i did a 1 lb bag), 3 cups of veggie stock. Heat it up.
In a pan, heat some olive oil and toss in as much diced red pepper as you want (i did a whole large one), a handful of chipotle pepper, and heat on medium. throw it in the stock pot whenever you feel like it.
In a second pan, i heated more olive oil, threw in a ton of chopped garlic, 1 teaspoon of cumin, squeeze a whole lime, salt and pepper to taste (i use jane’s crazy salt) 1 tablespoon of chili powder, a chopped jalapeno, and 3/4 of a sweet onion (finely chopped– i did mine in the food processor). i cooked that up until the onions were more or less burned. throw it in the stock pot.
Stir it all. Boil w/ lid off to cook off some water. Devour with friends.