Colder weather always has us craving a nice bowl of warm chili. So we decided to make a vegetarian black bean chili! It's flavorful, easy to make, and comforting!
Serves 7 to 8
1 15oz can of organic black beans
5 medium sized tomatoes
1 red pepper
1 cup corn
1/2 sweet onion
3 garlic cloves, minced
3 or 4 Medjool dates
2 tbsp 100% maple syrup or local/organic honey
3-4 cup water
2 tbsp chili powder
Basil to taste
Cumin to taste
Red pepper flakes to taste (depending on how spicy you want it)
Salt to taste
Black pepper to taste
1. Add water to crock-pot, then chop tomatoes, red pepper, onion, garlic, and Mejdool dates into small/medium slices.
2. Add all condiments, including spices, and mix well.
3. Put it on high and allow it cook for 6 hours. Occasionally stir and taste to determine if you need to add more spices.
My sister and I served about a cup of chili over a bed of brown or white rice, and topped it with a few fresh basil leaves. It would also taste good over pasta, brown rice pasta, or quinoa, or even just by itself!
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