Welcome Friends! Welcome back to the kitchen recently I made some super tasty 'vegan' vegetable stock that has a very meaty quality to it. This vegetable stock lends itself really well to vegan / vegetarian chili recipes, but I like to make this more as a Bean Soup Recipe.
Oil | 2 Tablespoon | |
Cumin | 1 1/2 Teaspoon | |
Onion | 1 | |
Garlic | 3 Clove (15 gm) | |
Sweet pepper | 1 | |
Salt | To Taste | |
Pepper | To Taste | |
Oregano | 2 Teaspoon | |
Dry chipotle powder | 2 Teaspoon | |
Rotel | 1 Can (10 oz) | |
Vegetable stock | 6 Cup (96 tbs) | |
Black beans | 540 Milliliter | |
Pinto beans | 540 Milliliter | |
Frozen corn | 2 Cup (32 tbs) |
MAKING:
1. Heat a large pot over medium heat.
2. Add the oil, and the cumin; cook until fragrant 1-2 minutes.
3. Then add onion, pepper, garlic, salt and pepper; cook for 4-5 minutes, stirring frequently, until onions are translucent.Add chili powder, and oregano; stir to coat.
4. Then add Rotel, vegetable stock, beans and corn.
5. Reduce heat to low and simmer, covered, for at least 30 minutes, stirring occasionally.
SERVING:
6. Serve and Enjoy!