The original iteration of this black bean chili recipe was a key player at the start of my decade long journey to a better relationship with food. In 2008 I had an anxiety attack, the first of many, and while it took me a VERY long time to realize what had happened, and how to manage it, that event was the start of my journey that has led me to this blog, 13 years later.
Once I graduated from grad school in 2010 I began to take my wellness journey to the next level, and ran my first 5k that summer. That October I ran my first half marathon, and started to invest in better food, and understand how I was (or actually wasn’t) fueling my body.
I have so much I want to share about this adventure, including more about how I got started, advocating for myself to family and doctors, etc. but I think we’re all mostly really here for the food, so let's get to it!
In the late summer and fall I’m usually able to find onions, peppers, garlic, and cilantro locally so I highly recommend sourcing as much from local farms as possible.
Recipe originally adapted from Epicurious
Ingredients:
1/4 cup avocado oil
1 large red onion
2 green bell peppers
6 garlic cloves
2 tablespoons chili powder
2 teaspoons dried oregano
1/4 teaspoon turmeric
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
A pinch cinnamon
3 15 ounce cans black beans, rinsed & drained
1 28-ounce can crushed tomatoes
3/4 cup unsalted veggie stock
Chopped fresh cilantro
Directions:
Gather ingredients, chop onions, garlic, and bell peppers
In a small bowl combine chili powder, oregano, cumin, turmeric, cinnamon and cayenne
Heat the avocado oil in a dutch oven over medium heat
Add onions and bell peppers and sauté until vegetables soften, about 8 minutes
Add garlic and saute for another 2 minutes
Add spice mixture to sautéed vegetables and stir to coat
Stir in beans, crushed tomatoes & vegetable stock
Bring chili to a boil, then reduce heat to medium-low and let simmer for about 15 minutes, stirring occasionally
Season to taste with salt & pepper
Serve in your favorite bowl with a garnish of chopped fresh cilantro and a side of corn bread!
I hope you enjoy this recipe, comment below if you make it and let me know what you think!
