black bean chili cannabis infused vegan
Anna Ervin Recipes Vegan Vegetarian

Infused Black Bean Chili

When I made this chili recipe for a family occasion a few years ago, my father-in-law went back for seconds. He said, “I don’t know who brought this chili but it’s the best that I’ve ever had.”

Hearing this from the man who never lets me forget what a kook I am for choosing a vegan lifestyle was completely unexpected. I told him I had brought the chili and at that point I think he was even more surprised than I had been. He said, “you’re telling me there’s no meat in here?”

That’s right, ‘pops. This recipe is loaded with plant-based proteins to replace the beef, including tempeh, quinoa and black beans. I infused this one with a little THC olive oil, and 100mg of Two Twisted Girl’s baking sugar. You could also opt to use an MCT infusion, cannabutter, or tincture in place of the oil and sugar.

INFUSED BLACK BEAN CHILI

PREP/COOK TIME: 20 minutes | 15 minutes

INFUSION: 250mg THC | 30mg per serving

SERVINGS: about 8

INGREDIENTS

  • 2 Tbsp infused olive oil
  • package tempeh
  • 3 bell peppers (red, green, yellow, take your pick)
  • 2-3 jalapeno peppers
  • 1 yellow onion
  • 2-3 cloves garlic
  • 32 oz canned diced tomatoes (drained)
  • 4 C cooked black beans (or 4 cans drained)
  • ½ C quinoa (dry)
  • ½ C frozen or canned corn
  • 32-40 oz vegetable broth
  • ½ tsp chili powder
  • ½ tsp cumin
  • ¼ tsp oregano
  • 2 tsp Two Twisted Girls infused baking sugar (100mg)
  • pinch salt and pepper

INSTRUCTIONS

  1. Heat olive oil in a large pot over medium heat. Chop tempeh into bite sized pieces and sauté for 3-4 minutes until starting to brown. Season and add onion, bell peppers, and jalapeno, sauté 4-5 more minutes until fragrant. Add garlic and heat for another 1-2 minutes*
  2. Stir in remaining ingredients and bring to a boil. Make sure you add enough veggie broth to cover ingredients, but not enough to make it soupy. The quinoa will absorb some of that liquid. Cover with lid and simmer on low-medium heat, stirring occasionally, for 10-15 minutes or until quinoa is fully cooked. Store in fridge for up to 3 days.

*I like to season several times throughout the cooking process, feel free to add seasonings as needed.

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