Black Bean and Green Tomato Chili (Vegan)

The first chili of the season is always such a treat. Using the last of our farm‘s tomatoes, it’s warming on a cool autumn evening.  It serves as a sweet reminder that it’s time to say goodbye to summer, with windows open day and night, and the warm sun, and a welcoming yet cautious hello to colder temperatures, with cozy warmth  and hearty winter soups inside.

This recipe is simple, and I have made it many times.  It started when one day I was determined to make a chili, but did not have any peppers on hand and substituted green tomatoes.  It was a big hit and Black Bean and Green Tomato chili became a fall staple for us (I still add peppers when I have them on hand).  Another reason to head out into the fields and pick a few more green tomatoes off the vines.

 

green tomatoes

Black Bean and Green Tomato Chili (Vegan)

Black Bean and Green Tomato Chili (Vegan)

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Print Recipe
Black Bean and Green Tomato Chili (Vegan)
Black Bean and Green Tomato Chili (Vegan)
Servings
Ingredients
  • 3 tbsp vegetable oil
  • 1 medium onion chopped
  • 3 cloves of garlic minced
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika powder
  • 1 tsp Cayenne pepper optional
  • 6 cups black beans cooked (cooking liquid reserved)
  • 1 1/2 lb tomatoes chopped
  • 1 lb green tomatoes chopped
  • 3 peppers any color, chopped
  • 2 tsp oregano
  • ¾ cup bulgur (the texture, once cooked, resembles ground beef)
  • Hot peppers and cilantro for garnish
Servings
Ingredients
  • 3 tbsp vegetable oil
  • 1 medium onion chopped
  • 3 cloves of garlic minced
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika powder
  • 1 tsp Cayenne pepper optional
  • 6 cups black beans cooked (cooking liquid reserved)
  • 1 1/2 lb tomatoes chopped
  • 1 lb green tomatoes chopped
  • 3 peppers any color, chopped
  • 2 tsp oregano
  • ¾ cup bulgur (the texture, once cooked, resembles ground beef)
  • Hot peppers and cilantro for garnish
Black Bean and Green Tomato Chili (Vegan)
Instructions
  1. In a large pot, heat the oil over medium-high heat and cook the onions until lightly browned (~5-7 minutes). Add the garlic, chili powder, cumin, paprika, and cayenne pepper and continue to cook for one more minute.
  2. Add all remaining ingredients to the pot, except bulgur. Add the reserved cooking liquid and add enough to cover vegetables. Bring everything to a boil. Turn down the heat to a simmer and continue to cook for 45 minutes. Add bulgur during the last 5 minutes of cooking.
  3. Serve hot garnished with cilantro and hot peppers.
  4. *Note: If you do not have the separate spices on hand, this spice mix works well as a substitute for all the spices.


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