Mom’s Bean Chili vegetarian recipes for 2-Jan people.
Ingredients for Mom’s Bean Chili
1 clove of garlic, chopped
1/4 medium sized onion, chopped
2 tablespoons chopped red bell pepper (or any variety you like)
1 teaspoon oil
1 tablespoon sofrito* (recipe below)
3-4 tablespoons tomato sauce
1/2 cup cooked beans or canned beans (any type works; I use navy beans and pink beans)
1/4 cup water (or more if needed)
1/8 teaspoon adobo seasoning
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon chili powder
1/8 teaspoon cumin
1 cup cooked grains
Mom’s Bean Chili, How to Make
This is a recipe that my mom adapted for me to make it vegan. I always loved her famous chili and now it’s vegan! It tastes so good over any type of grains (especially brown rice)! I hope you enjoy it!
Place a small or medium frying pan on the stove on medium heat. Once hot, put in the oil along with the garlic, onion, and red bell pepper. Saute until the onions and garlic are soft.
Add the sofrito, tomato sauce, cooked beans, water, adobo, garlic powder, onion powder, chili powder, and cumin. Mix to combine and allow to simmer covered until most of the liquid is absorbed. Adjusts seasonings to taste.
Once absorbed, serve over cooked grains and enjoy!
*Recipe for Sofrito* [br] 1/2 red bell pepper roughly chopped[br] 1/2 green bell pepper roughly chopped[br] 1/2-3/4 cup fresh cilantro (depends on your tatste) [br] 2-3 garlic cloves[br] 1/2 onion roughly chopped[br]
Combine ingredients in a food prcessor or blender until somewhat smooth with some little chunks left. Use or store in the freezer or fridge for later use. This makes more than what Mom’s Bean Chili asks for so you can half it if you like.
Additional info for Mom’s Bean Chili
Preparation time: 15-20 minutes
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