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Everyone’s Favorite Black Bean Chili from Cook the Pantry by Robin Robertson

October 20, 2015 By Robin Robertson

This is my go-to chili recipe. If I have cooked lentils on hand, I use them instead of the Soy Curls. You can also add some dark red kidney beans, if you like, to change things up a bit. If using Soy Curls, place them in a heatproof bowl with enough hot water to cover and set aside for 10 minutes to reconstitute.

Everyone’s Favorite Black Bean Chili from Cook the Pantry by Robin Robertson

Everyone’s Favorite Black Bean Chili

Ingredients

  • 1 cup reconstituted crumbled Soy Curls or texturized soy protein granules (optional)
  • 2 (15.5-ounce) cans black beans, drained
  • 1 (24-ounce) jar chunky tomato salsa (hot or mild)
  • 1/4 cup bottled barbecue sauce
  • 2 tablespoons chili powder, or to taste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • Salt and ground black pepper, to taste
  • 1 1/2 cups frozen corn kernels, thawed
  • Water, as needed

Cook the Pantry by Robin RobertsonPreparation

Combine the ingredients (including the reconstituted Soy Curls, if using) in a saucepan, reserving 1/2 cup of the corn. Cover and cook over medium heat, stirring occasionally, until heated through and the flavors are well blended. Add as much water as needed to create a sauce and prevent sticking to the bottom of the pan.

Reduce heat to medium and simmer, stirring frequently, until heated through and long enough to cook off any raw taste from the chili powder, about 15 minutes. Garnish with the remaining corn kernels.

 

Recipe from Cook the Pantry © 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC.

Related

Filed Under: Recipe Tagged With: black bean chili, Cook the Pantry, featured, plant-based diet, Robin Robertson, vegan, vegan chili, vegan cookbook, vegan food, vegan recipe

About Robin Robertson

Robin Robertson is a vegan chef and award-winning cookbook author whose culinary experience spans nearly thirty years. She has been a chef, caterer, cooking teacher, and food columnist. Her cookbooks include the best-selling Vegan Planet, Quick-Fix Vegan, Fresh from the Vegan Slow Cooker, Vegan on the Cheap, 1,000 Vegan recipes, and Vegan Fire & Spice. Robin blogs at RobinRobertson.com.

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  1. Cook the Pantry: Cookbook Review and Free Recipe! | It's Got Vegan In It says:
    October 30, 2015 at 9:04 am

    […] Everyone’s Favorite Black Bean Chili on Chic Vegan […]

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