Black Bean Chili
Prep time: 10 minutes
Cooking time: 40 minutes
1 tbsp olive oil
1 medium onion, chopped
3 large cloves garlic, minced
10oz/300g veggie burgers (package of 4), cut into small cubes
2 tbsp jalapeno pepper, seeded and chopped
1 tsp ground cumin
1 tbsp ancho chili powder
1 tbsp dried oregano
1 tin (26oz/796ml) diced tomatoes and juice
1 tin (19oz/540ml) black beans, rinsed and drained
2 cups Swiss chard, coarsely chopped
Juice of one lime
Garnish: more lime juice and fresh cilantro, chopped
1. In a Dutch oven over medium heat, sauté the onion in a little olive oil for 3-4 minutes (until translucent). Add the spices, herbs and jalapeno pepper and sauté until fragrant (1 minute or so). Add the cubed veggie burgers and sauté for an additional 2 minutes.
2. Add the tomatoes, black beans and Swiss Chard, stir, cover and simmer over medium-low heat for 30 minutes.
3. Uncover and if it’s too thin, raise the temperature and allow the sauce to thicken. Taste for seasoning. I found the flavor there and the chili very mellow. The heat doesn’t kick in immediately, but if you like your chili spicy add more jalapeno or red chili pepper flakes.
4. Add the lime juice and cilantro when you’re ready to serve.
Sprinkle with fresh cilantro/coriander and serve with lime wedges. It’s great over rice or couscous. That said, if you’re on South Beach Diet, Phase One, eating it on its own accompanied with a crunchy salad is fine too.
Related links: Food and Drink: South Beach Diet : Easy Cooking recipes vegetarian chili stew beans