- 4 teaspoons cumin seeds
- 3 tablespoons vegetable oil
- 3 onions, finely chopped
- 4 cloves garlic, minced
- 1 (14.5 ounce) can Italian-style diced tomatoes
- 1 bunch cilantro, finely chopped
- 2 roasted red peppers, drained and chopped
- 2 tablespoons chili powder
- 3 teaspoons mild paprika
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 1 pinch cayenne pepper, or more to taste
- 1 teaspoon salt, or more to taste
- 1 (15 ounce) can white beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 teaspoon sherry vinegar, or to taste
- Toast cumin in a skillet over medium heat until fragrant, being careful not to burn it, about 1 minute. Cool and grind in a mortar and pestle.
- Heat oil in a large, heavy pot over medium-low heat and cook onions until soft and translucent, about 10 minutes. Add garlic and cook for 1 minute. Stir in cumin, tomatoes, cilantro, roasted red peppers, chili powder, mild paprika, oregano, smoked paprika, cayenne, and 1 teaspoon salt. Bring to a simmer and cook for 15 minutes, stirring occasionally.
- Add all beans and simmer over low heat until flavors are well combined, at least 30 minutes. Season with more salt and sherry vinegar.
06/20/2019
recipepes.com
vegan chili con carne with beans, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
