Epazote Black Bean Chili

5.0 (1 reviews)

6 cups dried black beans
Water sufficient to cover the beans plus 10 cups
1/4 cup dried epazote
4 bay leaves
1 large yellow bell pepper, diced
2 large zucchinis, diced
1 large red onion, diced
28-oz. can diced tomatoes
1/2 cup minced peeled garlic
1/4 cup extra-virgin olive oil
2 oz. unsweetened vegan chocolate
2 1/2 tsp. chili powder
2 tsp. ground cumin
1 tsp. dried oregano
1 tsp. dried basil
1/2 cup tomato paste
2 poblano peppers, roasted, peeled, and seeded
2 jalapeño peppers
Salt, to taste
1/4 cup lime juice

• Clean and rinse the beans. Place in a large stockpot and cover with water.
• Bring to a boil and cook for 2 minutes. Turn off the heat and let rest for 1 hour.
• Drain and rinse. Return to the stockpot and add the remaining water.
• Place the epazote and the bay leaves in a tea pouch and add to the beans.
• Bring to a boil and cook for 20 to 30 minutes.
• Add the remaining ingredients, except the salt and the lime juice, and cook until thickened and the beans are soft.
• Add the salt and lime juice.

Makes 12 to 14 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind