Skip to main content

Black Bean Chili - vegan style

Black Bean Chili - vegan style

3 cups black beans, cooked
black bean broth to liberally cover the cooked beans
1 heaping tablespoon coconut oil
1 medium onion, finely diced
2 stalks celery, diced
1 tomato, diced
4 cloves garlic, minced
1 large chunk ginger, diced
1 handful fresh parsley, chopped
2 teaspoons garlic powder
2 teaspoons turmeric
1 teaspoon cumin
1/2 teaspoon thyme
1/2 teaspoon sea salt
1/2 - 1 avocado, diced (optional)
 
Bring the black beans to a light boil, then add the diced onion, garlic cloves and ginger along with the coconut oil. Let cook 5 minutes, then add the diced celery, spices and seasonings. Cook another 3-4 minutes, then turn off the heat. Add in the diced tomatoes and chopped parsley. Stir together and serve while the colors are brilliant and the fresh taste, and the vitamins are at their height. If desired, serve with diced avocado.

After turning off the heat, the vegies were added to the seasoned black beans
to keep their nutrients and flavors alive.

And the following picture is from my first black bean chili creation. It tasted even better than the one above because this following recipe also included brown rice, which I slow-cooked together with the black beans the last 3-4 hours that the beans were cooking. Because I was hastily experiementing that night (and on a friend too), I didn't bother to write down what I was throwing in the pot. Too bad because we both loved it!

A very spontaneous meal ... lemoned red-cabbage slaw, Onion Crackers,
and leftover black beans whipped up into a chili.
Bits of my home sun-dried tomatoes were included in this one, and that's
where a lot of the yummy flavor was coming from!
And yet another variation of a black bean soup supper : gingered zucchini, some stir-fried vegies, and the black beans and broth topped off with raw vegies.


Lightly sauteed gingery zucchini
vegies stir-fried in coconut oil with turmeric
black beans with a little cumin, thyme and sea salt, and then with raw vegies added
black bean soup simplified ... and delicious!

Comments

Popular posts from this blog

Fingernail Analysis, part III

8 Health Warnings Your Fingernails May Be Sending   Source Your eyes may be the window to your soul, but, in many ways your, nails are the window to what’s going on inside your body. Here are some common nail problems and what they mean:  Take a good look at your fingernails and you may notice subtle variations in the texture or color; white spots, a rosy tinge, rippling or bumps in the surface to mention a few. These imperfections may not look like much to you, but it’s more important than you might think to maintain healthy fingernails. That’s because to the trained eye, nails can provide valuable indications about your overall health.  Hold a hand level with your nose about a foot out from your face and scrutinize each one. Look at the grooves, curves, ridges and dips. Notice how thick or thin they are and if there are any stark differences. Are your nails are chipped or broken. Make a note of the color of the nail itself, the skin under it as well as t...

80% Alkaline + 20% Acid = Balance

The Rule of 80/20: The body needs a balance of alkaline-forming and acid-forming natural vegetarian food. The following rule has evolved as a consequence of many years of research and clinical findings vis-a-vis the use of nutrition to heal disease. To replenish and sustain your proper alkaline and acid reserves, eat 80% of your foods from the alkaline-forming list and 20% from the acid-forming list. The following is an outline of the major vegetarian food groups and their chemical reaction tendencies in the body. All of the food items should be raw and organically grown (this collection of data from Hippocrates Health Institute). source ALKALINE-FORMING sprouts of small seeds, beans and most grains leafy and root vegetables vine-ripened fruits/vegetables (cucumbers, squash, tomatoes, bell peppers, etc) sea vegetables (dulse, nori, wakame) fresh food herbs cayenne pepper garlic and onions tree-ripened fruits small grains (amaranth, millet, quinoa, teff, etc) ...

Gluten-free Cream Puff Pastries

adapted from Chocolate Profiteroles in Desserts: Mouthwatering Recipes for Delectable Dishes (1997) Cream Puff Pastry 1/2 cup quinoa flour 1/4 cup white rice flour 1/4 teaspoon sea salt pinch of cardamom 6 tablespoons coconut oil 3 eggs 3/4 cup water 1. preheat over to 350F 2. Sift dry ingredients together 3. In medium saucepan, bring coconut oil and water to a boil. Remove from heat and add in dry ingredients. Beat for 1 minutes until mixture starts to pull away from the pan. Put over low heat and cook mixture together for 2 minutes, beating constantly. Remove from heat. 4. Beat one egg in a small bowl and set aside. Add remaining eggs, one at a time, to the mixture. Mix well then add beaten egg gradually. Dough should be smooth and shiny and fall by spoonfuls on a greased cookie sheet. 5. Drop by tablespoons (x12) on a sprayed cookie sheet, well spaced. Bake 25-30 minutes until pastry has risen and browned. 6. Turn off oven and let puff. Cool with door cracked. [Oops! I opened t...