Jalapeno Black Bean Chili
3 Tbsp. Unsalted Butter
4 cloves Garlic, roughly chopped
Red Onion, diced
3 Green Onions, sliced (light and dark parts)
3 Jalapenos, seeded and diced
1 Pint Medley Tomatoes
**Small and medium sized tomatoes halved and larger sized tomatoes quartered**
2x 540ml Black Beans, 1 can drained
¼ C Tomatillo Salsa
¼ C Low Sodium Vegetable Stock
¼ Tsp. Smoked Paprika
2 Tsp. Hot Sauce
2 Tsp. chopped Fresh Cilantro
Sea Salt / Black Pepper
Green Onion / Shredded Monterey (Optional)
In a medium sized sauce pan, melt the butter on medium heat. Add in the garlic and fry 3 minutes watching for browning (no browning allowed!).
Add in the red and green onion and a pinch of sea salt. Stir often and cook 3 minutes before adding in the diced jalapenos. Continue cooking 2 or 3 minutes.
Add in the tomatoes and another pinch of sea salt. Cook 5 minutes allowing tomatoes to cook down.
Add in the tomatillo salsa, paprika, veg stock, hot sauce, cilantro, and black beans. Give a good pinch of sea salt and black pepper.
Bring to a boil, reduce heat to medium low and cover. Simmer 30 + minutes.
Remove lid 10 minutes prior to service to allow the chili to thicken up.
Serve garnished with sliced green onion. Finely shredded Monterey Jack cheese is delicious as well.
Pairs Well With
This chili has everything a vegetarian chili needs. Lots of protein packed black beans and a nice, underlying heat that is so welcome. It's hearty, flavourful, and delicious!