recipes and meat alternatives

Black Bean & Tomato Chili


1 small onion, chopped
2 clove garlic, minced
1 carrot, chopped
1 tbsp olive oil
2 cups vegetable stock
1 tsp chili powder
1 tsp cumin
½ tsp salt
½ tsp black pepper
1 tbsp dry sweetener
1 14-oz (398 ml) can of crushed tomatoes
½ cup corn
2 cups cooked or canned black beans


In a large pot of on medium-high heat, sauté the onions, garlic and carrots in oil until the onions are translucent. Add the stock, chili powder, cumin, salt, pepper, sweetener, tomatoes, corn and ½ the beans. Puree the remaining beans in a blender or food processor and add to pot. Reduce heat to medium-low and simmer for 10-15 minutes. Makes 4-6 servings.