Krista Numbers joined us today in the kitchen to cook up this flavorful chili that is gluten-free and vegan. This dish can be made in a slow cooker or stovetop depending on how hectic your schedule is.
- 1 pound dry black beans, rinsed
- 1 medium white onion, peeled and diced
- 6 cloves garlic, minced
- 8 cups vegetable broth
- 2 cups Salsa Verde
- 1 15 ounce can fire roasted tomatoes
- 1 12 ounce jar roasted red peppers, drained and diced
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- If using a slow cooker or insta-pot you do not need to presoak the black beans. If cooking on a stovetop soak overnight or swap out for canned black beans. Add beans to your choice of pot. Add onion, garlic, 6 cups of vegetable broth, Salsa Verde, diced tomatoes, roasted red peppers, cumin, chili powder, and a pinch of salt and pepper. Stir to combine.
- Cover and cook for 6-8 hours o high or until the beans are completely tender. Give the mixture a good stir.
- Add more broth as needed to reach your desired consistency.
- Serve topped with your choice of fresh ingredients such as avocado, cilantro, cheese, sour cream, etc.
Homemade Salsa Verde
- 1 pound fresh tomatillos, husks removed
- 1 jalapeno pepper, seeds removed
- 2 cloves garlic, peeled
- 1/2 cup fresh cilantro leaves
- 1/3 cup diced white onion
- 1 tablespoon lime juice
- 1 teaspoon salt
- 1/4 teaspoon ground cumin
- Preheat oven to 425 degrees.
- Rinse and dry tomatillos. Then spread the tomatillos and the jalapeno out evenly on a baking sheet lined with foil. Roast in oven for 15 minutes or until the tomatillos start to brown on top and are cooked through. Remove from oven and transfer to bed of food processor. Add the garlic, cilantro, onion, lime juice, salt and cumin. Pulse until it reaches your desired consistency. Taste and season with extra salt or cilantro if needed.
- Serve immediately or refrigerate up to a week.