Black Bean Chili in Tortilla Bowls
“Insanity: Eating black beans over and over again and expecting yourself to get tired of them.”
I adore black beans because they are a vegan's dream food. Not only are they packed with 15 grams of protein and dietary fiber per cup, they are also considered a low-energy-dense food. Low-energy-dense foods help people lower their caloric intake while maintaining feelings of satiety and controlling feelings of hunger. Meaning you feel fuller on fewer calories. Also, the fiber and water content makes you feel fuller, faster so you don't overeat. Black beans can make a healthy addition to soups, salads and pasta dishes. They are very versatile. Today I made a spicy black bean chili ladled into a fresh tortilla bowl. This recipe may take a little work, but sometimes you need to shake up your old go-to chili recipe and I promise, it's worth it. The roasted Anaheim and poblano peppers really add a wallop of flavor, but if they are not available to you, you can always use one green pepper. No roasting, just chop it up and let it sweat with the onions and celery. The tortilla bowls are simple to make and a fun presentation. Kids love them! If you prefer a larger bowl, you can purchase tortilla baking bowls on Amazon. Hope you enjoy this healthy, vegan black bean chili recipe as much as I did. Don't miss any of Ordinary Vegan's recipes by subscribing here free. Also, please join or community on Facebook. It is fun and full of wonderful, compassionate people like you.
- 3 tablespoons vegetable broth for sauteing (you may need more)
- 2 cups dried and rinsed black beans (I prefer fresh dried over canned in this recipe)
- 3 ribs celery, chopped
- 1 cup chopped onions
- 2 cloves garlic, chopped
- 1 large Anaheim chili, roasted, cored, seeded and diced*
- 1 large Poblano chili, roasted, cored, seeded and diced*
- 2 carrots, diced
- 1½ cups of fresh or frozen corn kernels
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespon dried oregano
- 1 teaspoon dried rosemary
- 1 bay leaf
- 3 large tomatoes, cored and chopped
- 10 cups vegetable broth (plus more if needed)
- ½ cup tomato sauce
- ½ cup thinly sliced scallions
- 3 tablespoons fresh chopped cilantro
- *Place the stove rack in the highest position and turn on the broiler. Put the Anaheim and Poblano chilies on a baking sheet covered in aluminum foil and place under the broiler. Char the skins by keeping a close eye on them and turning until completely charred all over. Remove and put them in a paper bag to steam. When cooled, remove skin and seeds and chop.
- In a large pot, heat the 3 tablespoons of vegetable broth over medium heat. Add the onions, celery and garlic. Saute for about 5 minutes stirring occasionally until soft. Add more vegetable broth if it is sticking.
- Stir in the tomatoes, oregano, rosemary, bay leaf, salt, pepper, vegetable broth, beans and tomato sauce. Bring to a boil, reduce the heat to medium-low, and simmer, partially covered for 1 to 1½ hours until beans are cooked. Remove the pot from the heat and discard the bay leaf. Using a potato masher, coarsely mash the beans so they thicken the chili.
- Return the soup to the heat, add the carrots, chopped anaheim pepper and poblano peppers and corn, and simmer for about 10-15 minutes, until carrots are tender. Taste and adjust the seasonings if necessary.
- Ladle the soup into the torilla bowls and garnish with cilantro and sliced scallions. You can also add a dollop of vegan sour cream on top.
- 6 soft organic tortillas
- 1 teaspoon vegan butter (for greasing or use safe non-stick)
- Pre-heat oven to 375 degrees F.
- Grease 6 muffin tins or use a safe non-stick pan. Drape the tortillas into the 6 muffin tins. Make small folds to fit. Bake approximately 15 minutes or until golden brown.
- *You can also use non-stick tortilla bowl makers for a larger bowl available on Amazon.