I’ve been part of the Secret Recipe Club for a couple months now and one thing I’m really enjoying, aside from discovering new blogs, is actually making the things I find instead of simply filing them away for later. What a novel concept.
This month I was assigned to Fried Ice and Donut Holes. A passionate cook, Melissa uses her blog as a bit of an online recipe box to keep track of the recipes she tries. I have to say, any blog that has nearly 100 recipes in the vegetarian category is a winner in my book!
Not only am I a big fan of one-pot meals but the recent drop in temperature here in Sydney has me craving hearty stews and soups. Vegetarian Black Bean Chili, eaten while rugged up in ugg boots and one of my ancient cashmere jumpers, is exactly what I need right now.
Oh, and keeping with the Mexican theme, a jug of Melissa’s spicy-sweet Mango Jalapeno Margaritas may well be the perfect thing to use up some of the summer mango in my freezer – but we’ll leave that one for another day…
Vegetarian Black Bean Chili
A big pot of chili is the perfect cold weather meal. Serve for dinner with salad and plenty of toppings, the use leftovers for breakfast stove-top baked eggs or a lunch wrap. See, perfect.
Adapted from Fried Ice and Donut Holes
- 1 Tbsp olive oil
- 1 large brown onion, roughly chopped
- 1 large red capsicum [bell pepper], roughly chopped
- 1 zucchini, cubed
- 3 cloves garlic, minced
- 1 – 2 tsp chilli powder or cayenne pepper, to taste
- 1 tsp sweet paprika
- 1 1/2 tsp cumin
- 2 tsp oregano
- 1/2 tsp sea salt
- 2 cans black beans [or 1 can each black beans and kidney beans]
- 2 c tomato passata
- 1 Tbsp tomato paste
- 1 c water
Drain and rinse beans, set aside. Over medium heat saute onions, capsicum and garlic in the oil 5 to 7 mins.
Add spices and cook for 1 to 2 mins until fragrant. Add remaining ingredients and bring to a boil.
Reduce heat and simmer, stirring occasionally, for approx 20 mins until thickened.
- Serve with any or all of the following: avocado, Guacamole, sour cream, natural yoghurt, cashew cream, Roasted Tomatillo Salsa Verde, cilantro, Quinoa Tortillas, Quiona & Buckwheat Skillet Bread, grated cheese or corn chips.
- Passata is 100% tomato puree and is found in glass jars, however you can substitute the 2 c passata + 1 c water with 2 cans chopped tomatoes in juice + 1/2 c water if that is what’s in your cupboard. I tend to avoid canned tomatoes these days due to the BPA in the can lining.
vegan // vegetarian // gluten free // dairy free