A lively interplay of red & black beans, lime, peppers, tomatoes, chilis & mores excite the eyes & tongue. Served up on fresh, hot & crispy tortilla chips with no oil at all.
Cathy's Kitchen Prescription LLC
Zesty Chili (no-oil, plant-based)
Prep time = ½ hour Cooking time = ½ hour Serves 6-8
1 large onion, diced
5 cloves garlic, minced
Veggie broth (no sodium) or dry vermouth to deglaze
1 red/orange/yellow pepper, diced
2-3 poblano, or 1 green, peppers, diced
1/4 jalapeno pepper, minced (omit seeds if you prefer flavor with less heat)
1 28-oz can good quality whole San Marzano tomatoes
2 ½ cups cooked black beans cooked* or 1½ cans, rinsed well
2 ½ cups small red beans cooked* or 1½ cans rinsed well
2 ears of freshly roasted corn on cob, stripped off kernels, or 2 cups frozen corn, defrosted
2 tsp smoked paprika
1 tbs cumin**
2 tbs fresh oregano, minced or 1 tbs dried oregano
2 tsp chipotle powder or 1 tsp cayenne powder (option for those who like more heat)
1-2 limes/lemons, zested & juiced
Freshly ground black pepper to taste
Sea or kosher salt to taste
Garnish options: sliced scallion or cilantro leaves, roughly cut
* Rinse & soak dried beans overnight. Discard soaking water. Cook in large pot with ample unsalted water cook on low until tender but not mushy. Add a bay leaf, onion, and garlic if desired.
** For superior cumin flavor, dry roast cumin seed, cool & grind to powder
Dry saute onions with pinch of salt in hot stainless steel saute pan until lightly carmelized. Add garlic & oregano for 1-2 minutes. Deglaze. Add peppers & saute for 2 minutes. Add tomatoes with puree, beans, smoked paprika, cumin & chili powders, if using.
Cook on low simmer for 10 minutes. Add corn & juice. Salt and pepper to taste. Taste & adjust seasonings. Cook another 5 minutes until flavors have blended and beans are tender. Add zest. Serve in bowls or atop chips (see below). Garnish. Enjoy!!
For Food-for-Life Corn Tortilla Chips: Preheat oven to 425 degrees F
1 pkg frozen Food for Life organic spouted corn tortillas. Defrost tortillas and cut into quarters. Place separately on cookie sheet. Option: spritz very lightly with lime, lemon or orange juice & salt very lightly.
Toast in the oven until they crisp up, 6-8 minutes. Keep an eye on them. Remove before they brown. Top with chili & garnish.
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