Meatless Monday: Black Bean Chili

So you may or may not have heard of this program, Meatless Monday. It’s an effort to encourage a reduction in meat consumption. I generally eat a vegetarian diet, with an occasional pescetarian day here or there. We’re in favor of whatever keeps us, our kids, and our world healthy so we at The Buttery Blog are giving this one a shot.

So, Mondays will henceforth be Meatless ones.

I’ve had a couple conversations recently about “fake meat” products and vegetarianism. A couple non-vegetarians have said they don’t get the whole trying to ape meat thing. I totally understand and appreciate this viewpoint. After all, why eat fake meat when you have so many amazing vegetables and foods at your disposal? If you don’t want to eat it, why fake it? Fair point. But sometimes, you just want a burger. And sometimes you just can’t eat another piece of tofu or tempeh. And sometimes you have a non-vegetarian in your house and you have to satisfy him too. I don’t use it all the time and I do try to use vegetables as the centerpiece of a dish, but the facts are these: I live with a carnivore. He is picky and not shy about registering his complaints. Fake meat makes him complain less.

In my effort to save money, cook more and help lower the collective cholesterol of the Butterpants household, I’ve forced Mr. Butterpants into a mostly vegetarian diet. It started with this chili recipe. It is super easy, super fast, hearty and great for freezing.

Black Bean Chili
adapted from Southern Living Magazine

3 15 oz. cans black beans
1 large sweet onion, chopped
1 12 oz. package meatless burger crumbles (I use Smart Ground)
2 tbsp vegetable oil
4 tsp chili powder
1 tsp ground cumin
1/2 tsp ground black pepper
1/4 tsp salt
1 14 oz. can vegetable broth
2 14.5 oz. cans petite diced tomatoes with jalapeños

When I can find it, I go for low sodium in any of the above ingredients.

Drain two of your cans of black beans. Leave the third one alone, for the moment.
Cook chopped onion and burger crumbles in hot oil in a large Dutch oven over medium for about six minutes. Stir in the chili powder, cumin, pepper and salt (I sometimes add a bit of extra chili powder or some cajun spice) and cook for one minute. Stir in all three cans of beans, vegetable broth, and diced tomatoes. Bring to a boil over medium-high heat, then cover and reduce to low heat. Simmer for 10-30 minutes. I sometimes just cook it a bit longer…. no particular reason, just do.

Top it with some cheddar cheese or sour cream or gummi bears. I’m not here to judge.

Chili

Enjoy!

Be excellent to each other.
Ms. Butterpants