Super Simple Black Bean Chili

I think Chili may be my second favorite comfort food, behind pizza. And like pizza it can be as simple or as complicated as you want to make it. For a lazy Friday night, I went for super simple. This recipe avoids chopping anything, uses one pot, and involves spices you likely already have in your pantry.
This recipe was officially meat eater approved. Enjoy!

Super Simple Black Bean Chili

Here's What You Need:

1 cup dehydrated soy crumbles

2 cups warm vegetable broth

1 15 oz can of Black beans

1 15 oz can diced tomatoes

1 cup frozen sweet corn

1 tsp ground cumin

1 tsp dry thyme

1 tsp dry basil

2 tsp garlic powder

1 tsp onion powder

¼ tsp cayenne pepper

 Here's What You Gotta Do:

1) In a medium pot, add the dehydrated meat crumbles and warm vegetable broth. Let the crumbles sit for 15 minute to rehydrate the crumbles. (If using frozen beef-style veggie crumbles, skip this step)

2) Add all of the remaining ingredients to the pot and bring to a soft boil.

3) Reduce heat to low and cover. Cook for 20 minutes.

Serve over rice or eat alone.

Note: You may use 1 ½ cup of regular crumbled beef style veggie crumbles. If so, just use 1 cup of vegetable broth and skip step one.

The no salt added tomato can was definitely picked up by accident, but it worked wonderfully in this dish. 

If using unsalted vegetable broth, add 1 tsp of salt at step two.

Life is Delicious...Go Taste It!

Black Bean Chili Casserole with a Corn Bread Crust

      Fall has come to the Valley of the Sun. That means the temperature has reached the mid-seventies during the day and (dare I say) sweaters are being pulled out of dust covered boxes. After a brutal desert summer, I can finally emerge from the safety of my air-conditioned apartment to enjoy outdoor activities like walking to the car and taking out the trash.
      All it took was one night of chilly weather to usher in Chili season. The cornbread crust in this recipe turns this classic stew into a hearty casserole perfect for sharing. As always, this version can be made with or without the cheese for a vegan friendly option.

Yellow Corn Meal

Here's what you gotta have...

Chili Filling:

1/2 tbsp olive oil

1 tsp. crushed garlic

1/2 of a medium yellow onion diced

3/4 cup of vegetarian "ground beef" crumbles (optional)

1 tsp cumin

1 heaping tsp of chili powder

14.5 oz can black beans

1/2 tsp of oregano

generous pinch of salt

8 oz can of tomato sauce

14.5 oz of diced tomatoes

8 oz can of corn (drained)

Corn Bread Crust: 

1/2 cup of whole wheat flour

3/4 cup ground corn meal

1/2 tsp of baking powder

8 oz can of creamed corn

1/2 cup soy milk

1/2 green bell pepper finely diced

pinch of cayenne pepper

1/4 cup of grated cheddar cheese (optional)

                                                                           2 tbsp grated Asiago cheese or Parmesan. (optional)

Here's whatcha gotta do:

** Preheat oven to 400 degrees
1. In a large skillet warm oil over a medium/high  heat. Add garlic saute for 1 minute then add onions. saute until onions are golden and wilted.
2. Add "beef " crumbles, cumin, chili powder. Stir and cook for 3 minutes.
3. Add black beans oregano, salt, sauce, tomatoes, and corn. Reduce heat to medium-low and cook for 10 minutes.
4. While chili is cooking mix all of the dry ingredients in a large bowl. Once evenly mixed, add cheese.
5. In a small bowl combine cream corn, soy milk, bell pepper and mix.
6. Add wet ingredients to the dry ones in the lager bowl, then set aside the corn bread mixture.
7. Spread chili into the bottom of a 2.5 quart casserole dish.
8. Gently spoon the corn bread mix on top of the chili and spread to cover the chili.
9. Bake for 25 minutes. Let cool for 5 minutes and serve.


                                  "Life is Delicious...Go Taste it!"