After her revelatory guest piece on the healing powers of a plant-based diet yesterday, Kris Carr shares her recipe for Crazy Sexy Bean Chilli to help see us through the remaining chilly weeks before Spring!
This crowd-pleaser is a go-to dish for potlucks, football-watching shindigs, and no-stress weeknight dinners. Serve over brown rice and pair with a heaping side of steamed greens and corn tortillas. Cumin’s nutty, peppery flavor is popular in Mexican and Indian cuisines. Chilli powder contains a unique blend of paprika, onion, garlic, oregano, and cayenne, giving your chilli the traditional flavour that keeps you coming back for more. Don’t sub it out for cayenne alone!
Ingredients Serves 8:
11Ž2 tablespoons cumin seeds
Two tablespoons olive oil
One white onion, diced
Three garlic cloves, minced
One jalapeño, finely diced (for less heat, remove seeds and/or use half the pepper)
Two tablespoons chilli powder
11Ž2 cups ground seitan (alternatives: crumbled tempeh [wheat-free] or finely diced mushrooms [soy-free])
One courgette, diced
1Ž2 cup diced potato (any kind)
Two 15-ounce cans of black beans, rinsed
One 15-ounce can of kidney beans, rinsed
One 14-ounce can of crushed tomatoes (San Marzano
Two cups water
Two tablespoons maple syrup
One teaspoon sea salt
1Ž2 bunch of fresh cilantro
One cup kale, chopped
Diced avocado (optional)
Fresh cilantro (optional)
– Toast cumin seeds in dry soup pot on medium heat, for two minutes until you smell the robust aroma. (This process releases the full flavour of the spice.)
– Add the olive oil, onion, garlic, and jalapeño. Stir consistently until the onion is golden and translucent.
– Add in the chilli powder, seitan, courgette, and potato, and stir well. Sauté for three to four minutes, stirring to avoid sticking.
– Add in black beans, kidney beans, tomatoes, water, maple syrup, sea salt, and cilantro. Cover with a lid, reduce heat to low, and allow to cook for 20 to 25 minutes, or until the potatoes are tender.
– Remove from heat, and stir in the kale.
– Serve hot. Garnish with diced avocado and a handful of
cilantro, if using.
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