Homemade chili powder video — https://youtu.be/xwO7_tYhlrs
This simple chili recipe is made with black beans and squash. I am using my homemade chili powder for this which I make with chipotles. We are going to add a little bit of cloves and dark chocolate to this for the ultimate balance of flavors.
This chili is vegan all the way to the end where I add a dollop of sour cream to it. Obviously this is optional. Enjoy!
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1 TBS oil + 1 tsp. for cooking the chili powder
½ medium white onion – chopped
4 garlic cloves – minced
2 TBS chili powder
2 cups cubed squash (small)
3 cups of cooked black beans (8 oz. or 200 grams of dry, soaked and boiled) OR
3 cans of black beans drained and rinsed
1 cup crushed tomatoes
½ to ¾ cup water
Salt & Pepper
A pinch of dry cloves
1 tsp. oregano
A 1 inch piece of dark chocolate
Heat 1 TBS of oil in a skillet and add the onion. Cook for 4 to 5 minutes, stirring occasionally, until onion is softened and translucent. Add the garlic and cook for a minute or two until you can smell it. Make a well in the middle and add the chili powder. Add the remaining oil to the chili powder, mix and cook for about a minute stirring constantly.
Add the cubed squash and mix well. Cook for about a minute stirring constantly. Add the beans, the tomatoes and ½ cup water and mix. If you are using drained canned beans you might need to add the extra 1/4th cup water if you see that it is too dry.
Add the salt, pepper, cloves, oregano and the chocolate. Mix until all the chocolate is melted. Mix well and bring chili to a simmer. Cover and simmer for about 20 minutes until the squash is cooked through. If your chili is drying up add a little more water.
Serve with sour cream (omit if vegan) and corn bread or tortilla chips. Enjoy.
Print your recipe here — http://thefrugalchef.com/2015/09/simple-chili-recipe/
Life of Riley by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)