Daily Vegan Lunch for 2 October, 2013: Black Bean Chipotle Chili

vegan chipotle chili


1 tablespoon oil
1 tablespoon flour
1.5 cups salsa
4 cups cooked black or red beans (I used a mix of red kidney beans and black beans)
2 cups onion, chopped
1 teaspoon garlic

1 – 3 chipotle peppers from a can, minced, depending on how much heat you want
1 teaspoon cumin
1/2 teaspoon chili powder
1 tablespoon brown sugar
1/2 teaspoon fennel
2 cloves


In a pan on medium high heat, fry the onion in 1 teaspoon of oil until translucent. Set aside. In the bottom of a large soup pot on medium-high heat, mix the oil with the flour, creating a paste. Stir, watching carefully. When oil and flour browns to a peanut butter color, douse with salsa. Add beans, garlic, brown sugar, and all spices. Heat through, about 10 minutes. Serve with rice.

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