I was blessed with an amazing little snow day here in Greenville. I was craving something warm and filling and the thought of chilli made me smile.
It’s so incredibly easy! Feeds 2-4 peeps.
- 1 can black beans
- 1 can kidney beans
- half an onion
- 1 portobello mushroom head or really any kind of mushrooms that taste good to you
- 1 medium diced tomato (or however much you like)
- 1tbs chopped garlic
- 1tbs olive oil
- 1/4 c veg broth
- chilli seasoning or (1 Tbsp chili powder, 1 tsp ground cumin, 1/4 tsp cayenne pepper, 1/4 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt, 1/4 tsp freshly ground pepper OR measure it out to taste)
- 1/2 c water
- cayenne (to taste)
Start by drizzling your olive oil into a medium sauce pan. Heat the sauce pan to where you can feel it if you lightly hover your hand over the bottom.
After chopping up your onions, put them in the pan with your garlic and tomatoes. Sauté in the pan until they get a little dark.
Add your portobellos to the mix! You can also sauté them separately if you like them extra blackened – just make sure you add them to the pan after!
Add your veg broth and spices!
Mix it all togetha and add your beans! Mix that and add your water.
I let mine cook with the lid on for 5 minutes at a time. Stir often so nothing sticks to the bottom of the ban.
Let it cooks until the beans start to get mushy! I like to then take my spatula and mush the beans (to get a refried bean consistency). If you don’t enjoy that texture, then take them off the stove as soon as it’s heated and the water is absorbed. You want to let it thick up a bit!
Feel free to add other veggies or textured veg protein like corn, vegan meat crumbles, even tofu.
Serve with some homemade cashew sour cream and garnish with chopped green onion.
I hope this recipe warms your soul on those chilly snow days! Please let me know what you think and I’d love to see your creations! #hippiebiscuit
Until next time,