Vegan Chili con Carne with Beans

I like chili con carne only with lots of different beans and no meat substitutes. Try it for yourself! It’s a family favorite in our house.

Step: 1

Toast cumin in a skillet over medium heat until fragrant, being careful not to burn it, about 1 minute. Cool and grind in a mortar and pestle.

Step: 2

Heat oil in a large, heavy pot over medium-low heat and cook onions until soft and translucent, about 10 minutes. Add garlic and cook for 1 minute. Stir in cumin, tomatoes, cilantro, roasted red peppers, chili powder, mild paprika, oregano, smoked paprika, cayenne, and 1 teaspoon salt. Bring to a simmer and cook for 15 minutes, stirring occasionally.

Step: 3

Add all beans and simmer over low heat until flavors are well combined, at least 30 minutes. Season with more salt and sherry vinegar.

Per Serving: 359 calories; protein 16.6g; carbohydrates 56.2g; fat 8.8g; sodium 1068.3mg.

The word “stew” can refer to 2 time a dish and a cooking method. Stewing makes slowly cooking piece of meat, vegetables or beans in a tastefull liquid . It’s similar to braising, instead it makes have a few piece of differences. The raw animal vested is chopped into few of pieces but of being cooked all of it , and the water based material all of it covers the essential in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that warms you up on a cold , winter day. It’s true ; a bowl of classic beef stew can make warming featured food , but stew’s comfort factor more than a way beyond protecting you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.