By Margarita | Serves 4
“A three-bean vegan chill with a (optional) wine kick and spicy chipotle flavour, merging western and eastern cooking traditions, with a little Latin American flair thrown in for good measure.”
WARNING: If spicy is not your thing, skip the jalapeno pepper, chipotle, and/or chilli powder.
- 16 oz (453g) organic black turtle, pinto and red dried beans (5.3 oz or 151g each). (Or one 16-ounce can of ready-cooked, organic black or red beans, no salt added, drained)
- 3 bay leaves
- 1 astralagus root (optional; if using this herb, read this link first
- 3-8 cups filtered water, soaking overnight, if using the dried beans
- 3 oz (85 g) vegan sausage or tempeh
- 2 tbsp coconut oil
- 2 garlic cloves, crushed for tempeh/sausage marinade
- 1 cup chopped onion
- ½ cup red bell pepper, diced
- 2 garlic cloves, sliced for sautéing
- ½ tsp jalapeño pepper, minced, or more to taste
- ¼ tsp chipotle powder, or ½ teaspoon chilli powder (optional, very hot–more or less to taste)
- ½ tsp ground cumin
- 2 tbsp tomato sauce, your favorite tomato sauce for pasta, salsa or paste (NOT KETCHUP!! – ed)
- ½ tsp dried oregano, crush and rubbed between palms of your hands
- 2 tbsp Seitenbacher veggie broth or your favorite vegetable stock (Marigold Bouillon, or home-made – ed)
- ½ cup red wine (optional)/ 1 tbsp soy sauce/ 1 tbsp gluten-free Tamari
- Pinch Himalayan or sea salt (optional)
- 1 tsp dulse flakes
- Handful cilantro (coriander) greens, minced
Ingredients for garnish
- 1 ripe avocado
- 4 tsp white onions (spring onions), diced
- 8 whole cilantro (coriander) leaves, minus the stalks, two leaves per bowl
TIP: When you get to the blending bit, if you just want a wholesome chilli rather than a soup, don’t blend!
- If using dried beans, screen the beans for any foreign debris such as stones. Rinse well and in a non-metal container, soak overnight in filtered water. Drain and discard that water the next morning.
- Get another container to marinate your protein of choice (tempeh/vegan sausages). In this container, add the oil and one or two crushed garlic cloves for every 3 ounces of protein. Mix well, seal the container and refrigerate.
- If using canned beans, skip the whole of this step and step 4: In a pressure cooker or medium-sized Dutch oven, place the pre-soaked beans. Add the bay leaves, the astralagus root and some filtered water. For a pressure cooker or normal pot, this will be 3 cups water per cup of beans, adding more if necessary. If using a pressure cooker, follow the manufacturer’s instructions, which might include less water. Cover pot or pressure cooker. Cook over a medium heat until the beans are done.
- Note: In a pressure cooker, the beans will take about 15 minutes to cook, while in a regular pot, between 1 and 3 hours. There are various factors that affect the cooking time: the age of the beans, the size and type of beans. Once the beans are nearly ready:
- Take a medium-sized skillet pan, sauté the next four ingredients (onion, red bell pepper, garlic cloves, jalapeno pepper) in the coconut oil for a few minutes until softened.
- Add half of the chipotle powder or the chilli powder (if using) to the skillet pan, and the following six ingredients: cumin; oregano; vegetable broth; salt; dulse seaweed flakes). Continue cooking on a medium heat for another minute, constantly stirring. Only add the remaining half of the chilli/chipotle if it’s not spicy enough already.
- Once the beans are done, discard the astralagus root and bay leaves.
- Next, add the contents of the skillet pan into a suitable pot along with the beans, as well as the wine/soy/tamari and tomato sauce. Uncovered, bring to a boil. Towards the end, add a handful of chopped up cilantro (coriander) greens.
- Reduce heat to a simmer and cover the beans for 20 minutes, stirring occasionally.
- Using a blender or food processor, blend a third or half of the chilli (optional) for a creamier consistency and to make it more digestible. Pour the blended chilli back in the pot and mix the soup.
- The garnish (per serving): 1 tsp white onions, 1 tbsp diced avocado. 2 pieces cilantro/coriander
- Serve with brown, organic rice if needed.