Chef:  Laura Theodore; Jazzy Vegetarian
Makes:  4 Servings
Prep Time:  5 minutes
Cook Time: 45 minutes
Total Time:  50 minutes

INGREDIENTS


Chile
 

  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) garbanzo beans, drained and rinsed
  • 2    medium sweet onions, chopped
  • 1/4 t garlic powder
  • 1/2 t chili powder
  • 1/8 t cayenne pepper
  • 1 heaping T unsulphured blackstrap molasses, plus more as needed
  • 1/3 c organic catsup, plus more as needed
  • 1/4 t salt

 Toppings 

  • 1/4 c sliced scallions
  • 1/2 t chili powder

DIRECTIONS

  1. Preheat the oven to 375 degrees F. 
  2. Put all of the chili ingredients in a large bowl and stir to combine. Pour the mixture into a medium casserole dish. 
  3. Cover, and bake for 35 minutes. Remove the chili from the oven and stir it. If the chili seems dry, add more molasses or catsup to achieve the desired consistency.
  4. Cover and bake for 10 minutes more, or until bubbling and browned around the edges. 
  5. Transfer the pan to a wire rack and let cool 10 minutes before serving. Serve the chili in deep bowls, topped with scallions. Dust with chili powder (if using).

 
Recipe used by Permission from Publisher/Ben Bella Books © 2013 Laura Theodore, the Jazzy Vegetarian, host and creator of Jazzy Vegetarian on PBS and author of Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites and Jazzy Vegetarian: Lively Vegan Cuisine That's Easy and Delicious.

Laura Theodore
CEO, Jazzy Vegetarian, LLC
www.jazzyvegetarian.com
Winner of the Taste Award, "Best Health and Fitness Program (Food and Diet)"

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