When the weather turns extra cold there’s nothing better than a bowl of something hot and spicy. Chili always seems to fit the bill this time of year. In my latest venture into the world of the vegetarian variety, I kept the vegetables in large pieces, added some mushrooms for more depth of flavor. Final taste boost was a can of black beans. When you top it with sour cream, cheese, chopped avocado, salsa, and then pair it with brown rice, it’s a quick and easy Meatless Monday supper.
1 15 ounce can black beans, drained and rinsed
1 onion, peeled and chopped into ½ inch pieces
3 carrots peeled and chopped into ¼ inch pieces
1 ½ cups roughly chopped mushrooms
Salt and pepper
1 14 ounce can fire roasted chopped tomatoes
1 teaspoon each garlic and onion powder
1 teaspoon oregano
1 tablespoon chili powder (more or less depending on your heat tolerance)
Water-I pour it into the empty can of chopped tomatoes and it’s just about the right amount
In a large pan and over medium high heat, heat the oil and then add the onions, carrots, and mushrooms.
Sprinkle with salt and pepper and cook for about five minutes until they begin to soften and turn slightly golden brown.
Add the onion and garlic powders, oregano and chili powder and cook a further five minutes.
Add the chopped tomatoes and then the water and bring to a boil.
Lower heat and simmer for about five minutes and then stir in the black beans.
Cook for another five minutes, adding more water if necessary.
Taste test and add more salt if necessary.