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Black Bean Chili with Mushrooms and Toasted Spices

Lisa Turner
  • minutes
  • Serves 6 to 8

INGREDIENTS

1/4 tsp

Asafetida

1

Bay leaf

1 cup

Black beans, dried

4 tbsp

Coriander, fresh

1/2 tsp

Coriander, ground

1

1-inch piece Ginger, fresh

2

Jalapenos

8 oz

Mushrooms, large white

1 tsp

Oregano, dried

4

Sun-dried tomatoes

1

Tomato, large

1/2 cup

Brown rice or millet

1

Black pepper, fresh ground

1 pinch

Cayenne

2 tsp

Chili powder

1/2 tsp

Fennel seeds

1 tsp

Mustard seeds, yellow

1 1/2 tsp

Sea salt

1/2 tsp

Turmeric

1 tsp

Cumin seeds

1

generous handful Curry, dried leaves