Vegan Orange-Infused Chilli
Beans are the basis for this rich vegan chilli recipe, with the heat of spices contrasted by the sweet tang of orange. It’s easy to make, and keeps well. In fact, you may find it tastes even better the next day.
Course Main Course, Main Dish
Cuisine American, Latin American
- 2 large oranges zest & juice
- 3 tablespoons neutral oil
- 6 shallots chopped
- 6 large cloves of garlic minced
- 2 medium poblano peppers diced
- 4 teaspoons chilli powder
- 1 cinnamon stick
- 2 teaspoons ground cumin
- 1 tablespoon fresh oregano chopped
- 1 can crushed tomatoes including liquid
- 2 cans black beans drained
- 1 can red kidney beans drained
- Salt to taste
- Black pepper to taste
- 1/2 cup plain yogourt
- 1/4 cup fresh cilantro chopped
Heat the oil in a large dutch oven or soup pot at a medium-high setting.
Sauté the shallots for about 3 to 4 minutes, until they start to brown.
Add the garlic and peppers, and sauté for another 2 to 3 minutes.
Next, add half the orange zest, the cinnamon stick, cumin, and oregano. Continue to cook for another minute or two.
Stir in the crushed tomatoes and orange juice.
When it’s bubbling, and add the black and kidney beans, seasoning with salt and black pepper to taste.
Reduce the heat and let the chilli simmer uncovered for about 15 minutes.
When it’s ready, stir in the remaining orange zest, and remove from the heat.
Let it cool for at least 2 to 3 minutes. It will thicken somewhat as it cools.
Divide between four bowls, and serve with dollops of plain yogourt, and a sprinkling of fresh cilantro.
Note: The cans listed in the recipe ingredients are assumed to be standard 15-ounces.
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