Black Bean Chili with Cilantro Pesto
The bean is a perfect protein that is low in fat and high in fiber. It will leave you feeling full and satisfied, and they are oh so tasty! Easy to make and delicious, make a bunch and have it all week!
What you will need:
1-tablespoon olive oil
1 large onion, chopped
1/3 cup chopped celery
2 garlic cloves, minced
One 6-ounce can tomato paste
One 14.5-ounce can plum tomatoes, drained and chopped
2 tablespoons chili powder
½ teaspoon ground cumin
2 cups water
Sea salt and freshly ground black pepper
1 tablespoon fresh lemon juice
3 cups cooked or two 15- ounce cans black beans, drained and rinsed
1/3 cup Cilantro Pesto (recipe below)
What to do:
Heat the olive oil in a large pot over medium heat. Add the onion, celery, and garlic. Cover and cook until softened, about 5 minutes. Add the tomato paste, tomatoes, chili powder, cumin, water, and salt and pepper to taste. Reduce the heat ot low and simmer for 30 minutes.
Add the lemon juice and beans and simmer for about 15 minutes. Taste and adjust the seasonings. Just before serving, swirl in the pesto.
What you need:
1 cup tightly packed fresh cilantro leaves
¼ cup raw almonds
2 large garlic cloves, peeled
½ teaspoon salt
¼ cup olive oil
What to do:
Combine the cilantro, almonds, garlic, and salt in a food processor and process until smooth. With the machine running, add the olive oil through the feed tube and process into a smooth paste. Store, tightly covered, in the refrigerator with a thin layer of olive oil on top to prevent discoloration.
Makes about 1 cup