Skip to content
Wine Loving Vegan with Seafood Exceptions
Menu
  • Home
  • Recipes
    • APPETIZER
    • BREADS
    • BREAKFAST
    • COOKIES
    • DESSERT
    • ENTRE
    • SALAD
    • SANDWICH
    • SEAFOOD
    • SMOOTHIES
    • SNACKS
    • SOUPS AND STEWS
    • VEGETABLES
  • About Me
  • Oh She Glows
  • Contact Me
  • Food For Thought
    • WHY SHOULD WE EAT SWEET POTATOES?
  • Spoon Rating System
Menu

SURPRISE! WINTER IN APRIL….BRING ON THE BLACK BEAN CORN CHILI

Posted on April 21, 2021April 21, 2021 by winderlks

This was actually a beautiful sight to wake up to this morning…everything covered in white, pristine and peaceful! I have to say, I’m a little worried about the trees and shrubs that were beginning to bud but… for now, I will enjoy this view and turn my attention to the perfect meal for this kind of day. This is a very tasty variation on a theme and fit right into my vegan world. It also uses turmeric and we never want to pass up an opportunity to get this wonderful spice in our diet. It is one of the most effective nutritional supplements in existence. Honestly, you can not eat enough Turmeric in your food. BUT…. if you never used this spice, it’s time for awareness. Just to name a few of the benefits: Good for Body and Brain…it’s an anti-inflammatory… strong antioxidant… Boost Brain derived Neuro factor (this means it helps the brain to develop new connections when other connections are damaged) …. Improves brain function and lowers brain disease…lowers risk of heart disease and aids with depression. WOW!!! Sounds pretty impressive doesn’t it?? When my husband was diagnosed with Alzheimer’s, I did a lot of research on what foods and supplements might be beneficial. Up until then, I had no idea what Turmeric was. I used my Instant pot for this dish. 15 minutes to assemble and 30 minutes in the instant pot with a slow release.

Saute:

1 Tbl. olive oil

1 large yellow onion

3 cloves of minced garlic

ADD;

1 lb. of dried black beans

6 cups of veggie broth (I used one quart of prepared veggie broth and 2 cups of water with a veggie bouillon cube)

1 can of corn (I drained my corn and used that juice as part of my 2 cups of water)

1 (6 oz.) can of tomato paste

1/2 TBL. agave nectar

1 TBL. BBQ sauce

1/2 tsp. crushed red pepper flakes (I used 1/4 tsp. since Fred is a light-weight on spicy)

1 tsp. chili powder

1/2 tsp. Turmeric

1 tsp. cumin

263 Calories….13 g. of protein…7 g. fiber.. 3.5 carbs and 139 mg. sodium

You can add shredded cheese, chopped green onion and sour cream just before you serve this or just enjoy it as it is. How about some home made cornbread as a side?

side notes: use Go-Veggie as sour cream substitute

Daiya shredded cheddar cheese for a dairy free cheese option

Gluten free cornbread mix

Recent Posts

  • ZUCCHINI/ CARROT VEGGIE PIZZA
  • ORZO/ SPINACH/ SUNDRIED TOMATOES
  • CARBONNADE (Flemish Stew)
  • SPINACH-STUFFED MUSHROOMS
  • CHICKEN MARSALA

Categories

© 2026 Wine Loving Vegan with Seafood Exceptions | Powered by Superbs Personal Blog theme