Vegetarian Black Bean Chili With Roasted Corn Peppers Recipes

Steps:

• Heat oil in a large saucepan over medium-high heat. Saute the onion, red bell peppers, jalapeno, mushrooms, tomatoes and corn for 10 minutes or until the onions are translucent. Season with black pepper, cumin, and chili powder. Stir in the black beans, chicken or vegetable broth, and salt. Bring to a boil.
• Reduce heat to medium low. Remove 1 1/2 cups of the soup to food processor or blender; puree and stir the bean mixture back into the soup. Serve hot by itself or over rice.

Steps:

• To blacken corn, heat a medium skillet over medium heat. Add corn and saute until corn begins to blacken, about 5 minutes. Set aside.
• Heat large pot over medium heat. Add olive oil (adding more if needed), onion and sweet potato. Saute for 5 minutes or until onion is golden and sweet potato is softened.
• Add garlic, beans, tomatoes, grape juice, tomato paste, red peppers, blackened corn, chili powder, cumin, coriander, oregano and basil. Stir well.
• Bring to a boil. Reduce heat, cover and simmer for 20 minutes, stirring occasionally.
• Note: This can be served with over brown rice or with corn bread.

Steps:

• 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.