Vegetarian Black Bean Chili PT50M https://img2.cooker-king.com/201907/2019/1029/56/4/663200/300x200x90.jpg Vegetarian Black Bean Chili with Ancho and Orange! This vegetarian chili starts with canned black beans, so it’s easy to make. A hit of fresh orange adds a warm, sweet note to the rich spices. The chili can be refrigerated overnight and reheated with more water if it’s too thick. 4 servings Ingredients: Greek yogurt, for serving Cilantro leaves, for garnish 2 tbsp. fresh orange juice 1 tsp. finely grated orange zest 1 tbsp. honey 3 cans black beans, rinsed and drained 1 can crushed tomatoes Pepper Kosher salt 1/2 tsp. cayenne 1 tsp. dried oregano 2 tsp. ground cumin 1 tbsp. ancho chile powder 2 tbsp. tomato paste 4 cloves garlic 1 medium red bell pepper 1 medium onion 2 tbsp. canola oil

    Vegetarian Black Bean Chili

    5.0

    ( By Tracy )

    Vegetarian Black Bean Chili with Ancho and Orange! This vegetarian chili starts with canned black beans, so it’s easy to make. A hit of fresh orange adds a warm, sweet note to the rich spices. The chili can be refrigerated overnight and reheated with more water if it’s too thick.
    01 Information
    • Grade easy
    • Serving 4 servings
    • Prep Time 20 Mins
    • Cook Time 30 Mins
    • Total Time 50 Mins
    02 Ingredients
      • Greek yogurt, for serving
      • Cilantro leaves, for garnish
      • 2 tbsp. fresh orange juice
      • 1 tsp. finely grated orange zest
      • 1 tbsp. honey
      • 3 cans black beans, rinsed and drained
      • 1 can crushed tomatoes
      • Pepper
      • Kosher salt
      • 1/2 tsp. cayenne
      • 1 tsp. dried oregano
      • 2 tsp. ground cumin
      • 1 tbsp. ancho chile powder
      • 2 tbsp. tomato paste
      • 4 cloves garlic
      • 1 medium red bell pepper
      • 1 medium onion
      • 2 tbsp. canola oil
    03 Method
    • Step 1
      In a large saucepan, heat the oil. Add the onion and bell pepper and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Stir in the garlic, tomato paste, chile powder, cumin, oregano and cayenne and season with salt and pepper.
    • Step 2
      Cook, stirring, for 1 minute. Add the crushed tomatoes, black beans, honey, 1/2 teaspoon of the orange zest and 2 cups of water and bring to a simmer. Cover and cook over low heat, stirring occasionally, until all the flavors meld and the liquid is slightly reduced about 20 minutes.
    • Step 3
      Stir in the orange juice and season with salt and pepper. Divide the chili into bowls and garnish with cilantro leaves and the remaining 1/2 teaspoon of orange zest. Serve with yogurt.
    04 Author
    Tracy Tracy
    75 Recipes

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