Valentine’s day may have come and gone, but that shouldn’t stop you from celebrating the good things in life. If you feel that you’re missing a sense of spice and excitement in your day to day life, then why not add some literal spice in it? Cold weather can dull the taste buds, but hot and spicy dishes can give you that flavorful kick that you’re missing. If you want an unforgettable addition to your meal that’s fit for a vegan cuisine cruise, try this black bean mushroom chili recipe!
Portions: 10
INGREDIENTS:
- 280 gr onion, chopped
- 8 cloves garlic, chopped
- 800 gr mushrooms white, sliced
- 820 gr tomatoes, diced
- 1200 gr black bean, boiled without salt and drained
- 400 gr sweetcorn, frozen
- 1 tbsp cumin powder
- 1 tbsp oregano, dried
- 0.5 tbsp paprika powder
- 0.5 tsp chipotle powder
Faux Parmesan:
- 1 cup oats, gluten-free
- 1 cup yeast
- 1 tbsp seasoning, salt-free
PREPARATION::
- For the parmesan, place all ingredients in a blender or food processor fitted with the “S” blade and process into a powder. Then, store in the refrigerator.
- To make the chili, place all ingredients except for corn in an electric pressure cooker and cook on high pressure for 6 minutes. Afterwards, release pressure and stir in corn.
- Sprinkle with Enlightened Faux Parmesan.
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