Cajun Bean Chili

Cajun Bean Chili by Shirley Cauchi

-Makes four servings -

1 cup red kidney, adzukis, or pinto beans (rinsed and soaked overnight)
4 to 6 cups vegetable stock
2 bay leaves
1 teaspoon ghee or olive oil
1 cup chopped leeks or onions
1 pinch chili flakes
2 cloves minced garlic (or ½ teaspoon garlic powder)
1 cup chopped celery
1 tablespoon Tamari
1 cup diced green bell pepper
2 cups diced tomatoes
1 teaspoon each turmeric, thyme, oregano, coriander, cumin
2 teaspoons paprika
1 tablespoon maple syrup
1½ cups marinated tempeh (cut into cubes)
•    Drain beans, put in a pot with stock and bay leaves and boil
•    Reduce heat and simmer at a rolling boil until the beans are tender (approx. 1 hour)
•    Heat oil in a pan over medium heat, and add leeks, red chili flakes, garlic, and celery and sauté for 2 minutes.
•    Add Tamari, bell pepper, and tomatoes.
•    In a small bowl, combine spices and add to the vegetables, stirring to mix, and sauté for another 4 to 5 minutes.
•    Add the vegetable mixture to the beans and continue to cook, stirring frequently and adding more stock if necessary until beans are soft.
•     Add the tempeh cubes and the maple syrup just before serving and reheat gently.
•    Remove the bay leaves before serving.

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