Vegan Black Bean Chili

This recipe works for: Side, Soup

  • 1 each #10 can Petite Diced Tomatoes
  • 2 C Onion, Sweet brunoise
  • 2 C Celery brunoise
  • 2 C Carrot brunoise
  • 5 Cloves garlic minced
  • 5 each Bay leaves
  • 3 C cooked black beans
  • 5 oz Worcestershire vegetarian
  • 3 oz Soy Sauce
  • 2 oz Whole grain mustard
  • 4 oz Molasses
  • 2 oz Coriander
  • ½ tsp Cumin
  • 1 oz Chili powder
  • 4 oz Cholula Hot Sauce
  • 2 oz Vegan chicken powder
  • 3 oz Oil
  • To taste Salt & Pepper
  • 5 oz Beef ground
  • 5 oz Veal Glace
  • ½ bunch Rosemary minced
  • ½ bunch Thyme minced
  • 1 C Heavy Cream
  • 1 tbl Crushed red Pepper
  • 1 C Chianti
  • 4 oz Butter
  • To taste Salt & Pepper


Saute the onions, celery, carrots and garlic in a pot until browned. Add the remaining ingredients, reduce to desired consistency and season to taste.

Saute the onions, celery, carrots and garlic in a Rondeau with oil until brown. Add the bay leaves, veal, pork and beef; cook and reduce until the water has evaporated. Tilt pot as often as possible and skim the fat that accumulates. Deglaze with the wine then add the glace & cream, reduce into sauce consistency. Add the tomatoes, red pepper, thyme and rosemary; reduce to sauce consistency. Season to taste, fold in butter and serve over al dente egg noodles.

Did You Know?

Canned fruits and tomatoes are packed within just a few hours of being harvested at the peak of ripeness.