Updated: May 8
A perfect dish to make for a Meatless Monday or perhaps a rainy day for some comfort loving care.
This vegetarian chili bean dish would not disappoint you!
Cooking Time: 20-30 minutes
1 tablespoon olive oil
1 onion, chopped
2-3 cloves garlic, minced
1 carrot, halved lengthwise and sliced
1 red, green or yellow pepper, chopped
1 teaspoon each chili powder, ground cumin, dried oregano
3 cups cooked red, black or kidney beans
1 cup spring water or vegetable stock
2 tablespoons tomato paste
1 teaspoon sea salt
1. Heat the oil in a large heavy pan. Add onion and garlic and saute until the onion starts to brown.
2. Add the rest of the vegetables, chili powder, cumin and oregano. Saute for 5 minutes.
3. Slowly add the rest of the ingredients. Cover and simmer for 10-15 minutes.
4. Adjust the seasonings and serve.
Variations: Add other vegetables like celery, zucchini or squash. Skip the chili powder and use ginger instead to create a different taste. Add fresh or frozen corn and you have a grain-bean combination in one pot.
Add cooked quinoa like I did here for a tasty quinoa and bean dish.
Top it up with avocado, jalapeno and sour cream