Zesty Black Bean Chili

Zesty Black Bean Chili

Gluten Free, Dairy Free, and Vegan Friendly

Let’s spice things up

Going through the pantry to see what I can find while using specific ingredients like squash and zucchini as we move into the warmer months, this chili is perfect for your ideal lazy Sunday or prepped and ready for your busy work week starting Monday. Either way, you are going to love the fiber rich veggies, protein rich beans, and the zesty lime kick this chili offers. Serve with your favorite grain free lime tortilla chips and a dollop of coconut cream!

XX— Liv

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Step by step

Kitchen gadgets:

• crock pot for slow cooking or dutch oven for faster results

• wooden spoon

• saucepan

Ingredients:

• 1 can organic no sodium added black beans

• 2 cans organic no sodium added red kidney beans

• 1 can organic charro or pinot beans

• 1 can diced fire roasted organic tomatoes or 1 cup chopped fresh tomatoes

• 3 cups water

• 1 cup white quinoa

• 3 cloves minced garlic

• 1/3 red onion chopped

• 1 zucchini chopped

• 1 yellow squash chopped

• 1 green pepper chopped

• 3 jalapenos chopped

• 2-3 tbsp avocado oil

• 1 tbsp chili seasoning or taco seasoning (low sodium on both)

• 1 tbsp cumin

• 1 tsp paprika

• 1 tsp chili lime seasoning (Trader Joes)

• 1/2 tsp turmeric

• 1/4 tsp ginger

• 1/2 tsp cinnamon

• sea salt to taste

• 2 limes

• avocado

• organic full fat coconut cream or milk (extra)

• cilantro (extra)

Method:

• In crockpot or dutch oven on low temperature setting, add rinsed and drained beans, tomatoes, and water

• Prepare quinoa in a saucepan as directed

• In small skillet, add 1 tbsp avocado oil, minced garlic, chopped onion and sauté until soft then set aside

• In separate medium sized skillet, add 2 tbsp avocado oil, chopped zucchini, squash, green pepper, and jalapeños.

• Once soft ad onion and garlic to the mix

• In a small glass jar, add all seasoning and stir to combine

• Sprinkle in all seasoning except 1/3 to veggies in skillet and combine well

• Then transfer veggies and quinoa to crockpot or dutch oven, add remaining seasonings, 2 limes squeezed, and stir to combine

• Let it sit on low for a few hours or bump up the heat to serve in 20 minutes

• Top with 1/2 avocado, 1 tbsp coconut cream, cilantro, 1/4 lime, and a drizzle of sriracha

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