Vegetarian Black Bean Chili

A spicy chili if you want it to be, depending on how much chili and curry powder you add. Not your typical chili. Best if left to cool and then reheated. Serve with brown rice.

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 95 Calories

Ingredients

• ½ teaspoon ground cloves
• ½ cup applesauce
• 1 tablespoon brown sugar
• 1 onion, chopped
• 1 teaspoon dried oregano
• ½ teaspoon dried rosemary
• 2 cloves garlic, minced
• ½ teaspoon dried sage
• 1 teaspoon ground cumin
• 1 teaspoon ground cayenne pepper
• ¼ teaspoon dried thyme
• 2 carrots, chopped
• 1 (6 ounce) can tomato paste
• 1 cup chopped fresh mushrooms
• 1 (15 ounce) can black beans
• 1 tablespoon ground coriander
• 1 quart water, or as needed
• 1 yellow squash, chopped
• 1 sweet potato, peeled and diced
• 1 pinch asafoetida powder (Optional)

Recipe Instructions

Step 1

In a large pot over medium-low heat, mix the applesauce, brown sugar, coriander, cayenne pepper, cumin, oregano, cloves, rosemary, sage, thyme and asafoetida powder. Cook just until heated through. Stir in black beans and tomato paste. Mix in garlic, onion, squash, carrots, sweet potato and mushrooms. Pour in enough water to cover. Bring to a boil, reduce heat to low and simmer 45 minutes, stirring occasionally.