Jalapeno Black Bean Chili
Why I Love This Recipe
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!
Ingredients You'll Need
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.