Looking for a delicious and warm winter meal? Then this is a perfect dish to make. We made this last weekend and by far it is the best chili I have ever eaten. It was super easy to make and filled our home with delicious smells.
- 2 cans of black beans (make sure you rinse them to get rid of the sodium)
- 1 can of white kidney beans
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons chili powder
- 1 1/2 teaspoons cumin seeds, or ground cumin
- 2 medium onions, coarsely chopped
- 1 pound mushrooms, sliced
- 1 can of diced tomatoes
- 1/4 cup water
- 5 1/2 cups mushroom broth, or vegetable broth
- 1 6-ounce can tomato paste
- 1/2 cup chopped fresh cilantro
- 2 limes, cut into wedges
- 1 Avocado
- 1/2 teaspoon of curry
- Cheese of your choice as an extra
- Cilantro
Directions:
1. You can use a crock pot or a big pot.
2. Rinse all of the beans in a strainer to get rid of the sodium from the cans
3. In a skillet combine oil, chili powder, cumin and curry. Place over high heat and stir until the spices sizzle, about 30 seconds. Add onions, mushrooms and water. Cover and cook, stirring occasionally, until the vegetables are juicy, 5 to 7 minutes. Uncover and stir often until the juices evaporate and the vegetables are lightly browned, 10 to 15 minutes. Add broth, tomato paste and mix well.
4. Place the beans in the pot and pour the hot vegetable mixture over the beans. Turn heat to high. Put the lid on and cook for 15 minutes then cook on low for an hour.
5. Garnish your chili with slices of Avocado, Cilantro, some cheese and enjoy!
* If you use the crock pot you can put everything in at once and cook on low for 6-8 hours. You can put it on before you leave for work in the morning and come home for a yummy meal 🙂
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