BBQ Bean Vegan Chili

BBQ Black Bean and Black-eyed Pea Vegan Chili

Ingredients:

¾ C. dried black beans
5/8 C. dried black-eyed peas
½ tbsp olive oil
1 medium sweet onion, chopped
4 cloves of garlic, minced
1 medium red bell pepper, diced
1 jalapeno pepper, diced with most of the seeds removed (I used ~1/4 of them)
2 ½ tbsp chili powder
1 tsp cumin
1 tsp smoked paprika
¼ tsp cayenne pepper (or more, to taste)
1 container sliced white button mushrooms (about 2 cups)
2 large carrots, diced
1 head swiss chard, chopped (about 4 cups- divide leaves and stems)
6 C. vegetable broth
1 29-oz can diced tomatoes in juice, not drained
2 tbsp tomato paste
2 medium zucchini, chopped
3 tbsp barbeque sauce
1 C. frozen corn
3 tbsp chia seeds (optional)
Salt and pepper to taste

Directions:

-Soak the black beans and black-eyed peas in water overnight.

-Rinse the black beans and black-eyed peas and add to a stockpot. Cover with about 8 cups of water and bring to a boil, then lower heat to a simmer and simmer for an hour. Drain and set aside.

- In a stockpot sautee onion in olive oil over medium heat 3-5 minutes. Add garlic and stir constantly for 30 seconds.

-Add diced bell and jalapeno peppers and cook, stirring occasionally, 5 minutes (If it becomes dry add a splash of water or vegetable broth).

-Add chili powder, cumin, smoked paprika, and cayenne pepper and cook, stirring constantly for 1 minute.

-Add the mushrooms, carrots, chopped stems of the swiss chard (save the leaves for later), vegetable broth, and tomatoes with juice and stir. Stir in tomato paste. Bring to a boil and then lower to a simmer. Simmer for one hour, stirring occasionally.

-Add black beans and black eyed peas. Simmer for another ½ hour, stirring occasionally.

-Add chopped zucchini. Simmer for another ½ hour, stirring occasionally.

-Add chopped swiss chard leaves. Simmer 15 minutes, stirring occasionally.

-Add frozen corn, barbeque sauce, and chia seeds. Simmer 15 minutes or until done to your liking, stirring occasionally. Add salt and pepper to taste and serve! Makes 6 very large servings.

*Note: If soup dries out too much feel free to add more vegetable broth or some water. Mine took 2 ½ hours to cook but this may vary.

Nutritional Info (per serving, 6 servings total):
Calories: 268
Carbs: 56 g
Fat: 5 g
Protein: 15 g
Fiber: 19 g

*lightly adapted to add more vegetables and cook the beans properly from http://ohsheglows.com/2011/12/31/new-years-smoky-bbq-chili-with-flat-crispy-cornbread/