One-Pot Vegan Red & Black Bean Chili

Name: One-Pot Vegan Red & Black Bean Chili with Vegan Spicy Crema & Tortilla Chips
Yield: 2 servings
Ingredients: 1 Egg; 1 Kidney Beans; 1 Tomato; 1 1/2 oz Corn; 8 tbsp Crema; 14 oz Canned Tomatoes; 1 unit Jalapeño; 1 Black Beans; 2 unit Scallions; 2 tbsp Mexican Spice Blend; 1 tsp Hot Sauce; tsp Salt, tsp; 1 tsp Cooking Oil, tsp; tsp Black Pepper, tsp

with Vegan Spicy Crema & Tortilla Chips

By Recipe0 System

Classic chili flavors abound in this hearty vegan spin, with just five minutes of prep, one pot to clean, and a vegan crema for drizzling! It starts with scallions and jalapeño sizzling in the pot; next come the red and black beans, tomatoes, and our blend of Mexican seasonings. Thirty minutes later, you’re ladling out big bowls of comforting, aromatic chili, and topping them with crema, jalapeño, hot sauce, and a bright flourish of scallion greens plus blue corn chips for dipping. Now bring out the big spoon, and get to work!

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Egg
1 Kidney Beans
1 Tomato
1 1/2 oz Corn
8 tbsp Crema
14 oz Canned Tomatoes
1 unit Jalapeño
1 Black Beans
2 unit Scallions
2 tbsp Mexican Spice Blend
1 tsp Hot Sauce
tsp Salt, tsp
1 tsp Cooking Oil, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Halve jalapeño lengthwise, removing ribs and seeds for less heat. Cut one half into half-moons; mince remaining jalapeño.
2

Heat a drizzle of oil in a large pot over medium-high heat. Add scallion whites and minced jalapeño. Cook, stirring, until softened, 2-3 minutes.

Stir tomato paste into pot with scallion mixture. Cook, stirring, until dark red and combined, 1-2 minutes.
3

To same pot, add diced tomatoes, kidney beans and their liquid, black beans and their liquid, Mexican Spice Blend, stock concentrate, ¼ cup water (½ cup for 4 servings), salt, and pepper; stir to combine. Cover pot and bring to a simmer.

Once simmering, uncover and cook, stirring occasionally and scraping up any browned bits from bottom of pot, until slightly thickened and flavors meld, 8-10 minutes.

Taste and season chili with salt and pepper.
4

While chili simmers, in a small bowl, combine crema with hot sauce to taste. Season with salt and pepper.

Divide chili between bowls. Drizzle with as much spicy crema and sliced jalapeño as you like. Garnish with scallion greens and serve with tortilla chips on the side.

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