Black Bean Chili (Skillet Method)
This is a basic vegan black bean chili recipe. You can add seasoned, crumbled tofu, seitan, tempeh, etc. to make it heartier if you'd like to.
Servings 5 - 1 cup servings
- 1 1/2 cups dry black beans cooked in the slow cooker OR 2 cans of black beans
- 1 medium onion chopped
- 3 cloves garlic chopped
- 1 bell pepper color of your choice, chopped
- 1 14.5 oz . can of diced tomatoes fire roasted are good
- 1 1/2 tsp salt
- 3 tsp cumin
- 1 1/2 tsp chili powder
- 1 1/4 tsp smoked paprika optional
- 1 tsp garlic granules
- 1 1/2 tsp onion granules
- 1 tsp oregano
- 1/4 tsp dry chili flakes
- 3 - 3 1/2 cups water
In a large skillet, saute your chopped onion and bell pepper in a little olive oil.
When they are cooked to the consistency you'd like, add the chopped garlic and saute for just about a minute, stirring constantly so it won't burn.
At that point, add your can of diced tomatoes and your black beans.
Season your mixture with salt, cumin, chili powder, garlic granules, onion granules, oregano and chili flakes (smoked paprika optional)
Let all the ingredients cook together for about 10 minutes until everything is heated through very well and flavor get to mingle.