- 1/2 cup applesauce
- 1 tablespoon brown sugar
- 1 tablespoon ground coriander
- 1 teaspoon ground cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cloves
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried sage
- 1/4 teaspoon dried thyme
- 1 pinch asafoetida powder (optional)
- 1 (15 ounce) can black beans
- 1 (6 ounce) can tomato paste
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 yellow squash, chopped
- 2 carrots, chopped
- 1 sweet potato, peeled and diced
- 1 cup chopped fresh mushrooms
- 1 quart water, or as needed
- In a large pot over medium-low heat, mix the applesauce, brown sugar, coriander, cayenne pepper, cumin, oregano, cloves, rosemary, sage, thyme and asafoetida powder. Cook just until heated through. Stir in black beans and tomato paste. Mix in garlic, onion, squash, carrots, sweet potato and mushrooms. Pour in enough water to cover. Bring to a boil, reduce heat to low and simmer 45 minutes, stirring occasionally.
04/15/2018
recipepes.com
Vegetarian Black Bean Chili, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
