New El Paso Black Bean Chili – soup – Hope you will like this one also, it is one of the best soup. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Reduce your refined sugar intake. I ve got as much of a sweet tooth as anybody, but I try to keep it under control by using such sugar replacers as maple syrup, stevia and agave whenever possible such as in coffee and tea and indulging in the refined stuff only occasionally.
Ingredients (use vegan versions):
- 3/4 cup textured soy protein–optional
- 2 packets “brown” broth powder–optional
- 1 tablespoon (less if you prefer) olive or canola oil
- 1 biggish onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon cumin, crushed a little
- 1/2 teaspoon black pepper
- 2 cans (15 oz) black beans, undrained
- 1 can diced tomatoes
- 1 can (or 2) mild green chilies
Directions:
If you are using textured soy protein, soak it in an equal amount of water in which
you have dissolved the broth powder.
Heat the oil, and gently cook the onion until it begins to go limp.
Add the garlic and spices and stir for a few minutes. Add the textured soy protein,
and stir for a few more minutes. If you are not using textured soy protein, add the
broth powder now (or a teaspoon of salt).
Add the beans, tomatoes, and cut-up green chilies (they come chopped,
but I prefer to use the whole kind and cut them into larger chunks).
Give it a good stir, bring to the boil, reduce heat, and simmer 45
minutes or so. Taste and adjust the seasonings.
We like this with pineapple cole slaw and tortillas or tortilla chips.
Serves: 6-8.
Preparation time: 1 hour.
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