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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.
Print Recipe
Course
Main Course, Main Dish
Cuisine
American, Latin American
Ingredients
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
To Serve
1/2
cup
plain yogourt
1/4
cup
fresh cilantro
chopped
Instructions
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.
Notes
Note: The cans listed in the recipe ingredients are assumed to be standard 15-ounces.
Keyword
Oranges
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