Vegetarian Black Bean Chili
Courtesy of Christen Saucier, RDN, LDN - Monadnock Nutrition Services
Ingredients:
- 2 TBS MOV Madagascar Black Pepper Olive Oil
- 1 cup green pepper, chopped
- 1 medium onion, chopped
- 3 cloves Quarter Moon Farm Black Garlic, minced
- ¼ cup Wozz Moroccan Tomato Onion Relish
- 1 TBS NHHS No Salt Contoocook Chili
- 2 cans black beans, rinsed and drained
- 14 oz diced tomatoes (1 can)
- 4 oz Fire Roasted Milk Diced Green Chilis (1 can)
- 1 cup frozen corn
- 1 cup of water or stock
- 2 TBS MOV Dark Chocolate Balsamic
- Cherry Wood Smoked White Himalayan Sea Salt
Directions:
Heat stock-pot at medium-high heat. Add black peppercorn olive oil, black garlic green pepper, onions and sauté for 1 minute.
Add chili powder and tomato onion relish and stir for 1 minute. Add all remaining ingredients and stir.
Bring the chili to a light simmer. Then, cover the pan with a lid, reduce to medium heat and simmer 12-15 minutes.
Remove the lid, check for seasoning. Cool 5 minutes. Garnish with your favorite chili toppings like cilantro, shredded cheese, sour cream, avocados, tortilla chips, etc.
Enjoy!!
Heat stock-pot at medium-high heat. Add black peppercorn olive oil, black garlic green pepper, onions and sauté for 1 minute.
Add chili powder and tomato onion relish and stir for 1 minute. Add all remaining ingredients and stir.
Bring the chili to a light simmer. Then, cover the pan with a lid, reduce to medium heat and simmer 12-15 minutes.
Remove the lid, check for seasoning. Cool 5 minutes. Garnish with your favorite chili toppings like cilantro, shredded cheese, sour cream, avocados, tortilla chips, etc.
Enjoy!!