Cajun Black Bean Chili

bowl of black bean chili
Prep Time
35 minutes prep time (+ freezing time for tofu)
Number of Servings
6
Recipe Source
The Vegetarian Cook’s Bible by Pat Crocker ($24.95, Robert Rose, 2007)
Ingredients
  • 1 cup chopped onion
  • 1 1⁄2 cups chopped red bell pepper
  • 2 Tbsp olive oil
  • 1⁄2 cup chopped celery
  • 3 cloves garlic, finely chopped
  • 2 dried chilies, crushed
  • 2 tsp Cajun spice
  • 1 lb firm tofu, frozen, thawed, and crumbled*
  • 1 can (28 oz) tomatoes, including juice
  • 1 can (19 oz) black beans with liquid
  • 1 can (19 oz) dark red kidney beans with liquid
  • 1⁄4 cup chopped fresh parsley
  • 1 Tbsp chopped fresh savory
  • 1 Tbsp blackstrap molasses, optional
  • Salt and freshly ground black pepper
Directions
  1. In large saucepan, combine onion, bell pepper, and oil. Saute over medium heat for 7 minutes.
  2. Add celery, garlic, chilies, Cajun spice, and tofu. Reduce heat and gently simmer, stirring occasionally for 5 minutes.
  3. Add tomatoes with juice. Increase heat and bring to boil, stirring up browned bits in bottom of pan.
  4. Reduce heat and simmer for 10 minutes.
  5. Add black and red beans with liquid, parsley, and savory. Simmer for 5 to 10 minutes or until heated through. Add molasses, if using. Add salt and pepper to taste.
Nutrition Info
315 Calories, 18 g Protein, 48 g Carbohydrates, 15 g Fiber, 9 g Total fat (1 g sat, 4 g mono, 2 g poly), 736 mg Sodium

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Tags
chili
beans
vegetarian
hot / spicy

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