Description
A quick and delicious vegan take on a classic Black Bean Chili.
Ingredients
- 1 Tablespoon Butter
- 1 Yellow Onion, Finely Chopped
- 2 cloves Garlic, Minced
- 100 milliliters Tomato Purée
- 100 milliliters Red Wine
- 1 Green Bell Pepper
- 1 Green Bell Pepper, Chopped
- 1 Eggplant, Roughly Chopped
- ½ Zucchini, Cut In Half-moons
- 500 grams Canned Chopped Tomatoes
- 100 milliliters Water
- ½ Tablespoons Ground Chili
- ½ Ground Cayenne Pepper
- 1 teaspoon Ground Cumin
- 2 Bay Leaves
- ½ teaspoons Black Pepper
- 1 cube Vegetable Stock
- 1 teaspoon Salt
- 400 grams Black Beans
Preparation
Heat butter in a crockpot over medium heat. Add onion and garlic and fry until onion is translucent, 3–5 minutes.
Add tomato purée and fry for 1 minute. Add red wine and cook off for 1 minute. Add bell pepper, eggplant and zucchini and stir. Let cook for a minute.
Add chopped tomatoes, water, chili, cayenne, cumin, bay leaves and black pepper. Crumble up the stock cube and add in. Mix well, cover, lower heat and cook for at least 20 minutes.
Just before serving, remove bay leaves, add salt as needed, and mix beans. Stir well. Serve as-is, or with bread or nachos and créme fraiche or non-dairy substitute.
