For those who look longingly at our classic Black Bean Chili with Ground Beef and wish we made a vegan version, here you are! If our lunchtime recipe tests hold true, you can look forward to a hearty, richly flavored mild chili featuring Pleasant Grove Black Beans from Northern California. The beans are with cooked with a bit of local kombu sea vegetable for added nutrition and digestability, sauteed with carrots from Paul's Produce and celery, and our time-tested blend of herbs and spices. A few chopped red onions and cilantro make a wonderful garnish, and for those who eat dairy, a little shredded cheese, or our Piima or Yogurt Cream make a lovely addition.
Ingredients: black beans, onions, carrots, celery, tomato paste, garlic, cumin, oregano, marjoram, paprika, apple cider vinegar, Celtic sea salt, aji chile paste (organic aji chile, water, citric acid), housemade chili powder (pasilla, guajillo, sweet paprika, onion powder, oregano, cumin), coriander, bay leaves, smoked paprika, cinnamon, chipotle powder
Recipe is vegan, gluten-free and black pepper-free.
The Specific Carbohydrate Diet (SCD) considers black beans permissible while the Gut and Psychology Syndrome Diet (GAPS) considers them off-limits.
Each pound of beans is cooked with a one inch piece of kombu sea vegetable which is not on the GAPS Diet Introductory Diet or SCD protocol.
