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Black Bean Chili
1⁄2 cup rice
1⁄2 onion, chopped
1 can of black beans, drained and rinsed
1⁄2 a can (28 oz) of no-salt, diced tomatoes
1⁄2 package of onion soup mix
1⁄4 tsp smoked paprika
1⁄2 tsp cumin
1/8 tsp chipotle powder (optional)
1 cup frozen corn
a handful of kale/collard greens, chopped finely
Add all of the ingredients to a pot with 1 cup of water or vegetable stock and bring it to a boil. Turn it down to simmer and cover until most of the liquid is gone, about 20 minutes.
Serve with avocado, sprouts and garlic bread or kale chips.
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