Crazy Sexy Bean Chili
INGREDIENTS
1 1/2 TBS cumin seeds
2 TBS olive oil
1 white onion
3 garlic gloves, minced
1 jalapeño, finally diced (for less heat remove the seeds and use less or none)
2 TBS chili powder
1 1/2 cups ground seitan (alternatives: crumbled tempeh, {wheat free}, or finely chopped mushrooms (soy-free})
1 zucchini, diced
1/2 cup diced potato (any kind)
Two 15 ounce cans of black beans, rinsed
One 14-ounce can of kidney beans, rinsed
One 14-ounce can of crushed tomatoes (San Marzano recommended)
2 cups of water
2 TBS maple syrup-
1 tsp sea salt
1/2 bunch of cilantro
1 cup of kale, chopped
Diced avocado (optional)
Fresh cilantro (optional)
PREPARATION:
- Toast cumin seeds in dry soup pot on medium heat for 2 minutes until you smell the robust aroma. (this process releases the full flavor of the spice)
- Add the olive oil, onions garlic, and jalapeño. Stir consistently until the onion is golden and translucent.
- Add in the chili powder, seiitan, zucchini, and potato, and stir well for 3 to 4 minutes to avoid sticking.
- Add in the black beans, kidney beans, tomatoes, water, maple syrup, sea salt, and cilantro. Cover with a lid, reduce heat to low and allow to cook for 20-25 minutes , or until potatoes are tender.
- Remove from heat, and stir in the kale.
- Serve hot. Garnish with diced avocado and a handful of cilantro, if using. FROM: “Crazy Sext Kitchen.”