When the weather gets cooler, cravings for warm, hearty dishes progress. But that doesn’t mean you have to stick to the same mundane meals over and over again (step aside, soup!). This new spin on classic bean chili is a great way to add some heat to your fall or winter without resorting to the same old flavors. The star of this simple creation is the adorable, black-and-white spotted orca bean, which, unlike many heirloom beans, holds its color after cooking. Pair this chunky chili bowl with homemade vegan jalapeno-cheddar cornbread muffins or organic saltine crackers.
Vegan Orca Bean Chili
Yields: 4-8 servings | Prep Time: 10 minutes | Cook Time: 60-90 minutes
Ingredients
7 cups vegetable broth and/or water
1-½ cups Bob’s Red Mill orca beans
2 medium poblano peppers, chopped
1 large yellow onion, chopped
1 medium jalapeno pepper, minced
2 Tbsp. garlic, minced
2 tsp. dried cumin
1-½ tsp. dried coriander
1 tsp. salt
1 tsp. chili powder
1 tsp. dried oregano
¼ cup fresh lime juice
Directions
- Sort and rinse orca beans and place in large soup pot with vegetable broth and/or water. Cover and bring to boil. Reduce heat to medium-low and let simmer until just soft, about 45 minutes.
- When beans have slightly softened, add onion, poblanos, jalapeno, garlic, dried herbs and spices and salt. Continue to simmer on medium-low until beans have fully softened, another 15 to 30 minutes.
- Add fresh lime juice just before serving and garnish with dairy-free shredded cheese if you wish!
If you’re hungry for more, download our vegan recipe book.