Vegetarian Black Bean Chili

A spicy chili if you want it to be, depending on how much chili and curry powder you add. Not your typical chili. Best if left to cool and then reheated. Serve with brown rice.

Step: 1

In a large pot over medium-low heat, mix the applesauce, brown sugar, coriander, cayenne pepper, cumin, oregano, cloves, rosemary, sage, thyme and asafoetida powder. Cook just until heated through. Stir in black beans and tomato paste. Mix in garlic, onion, squash, carrots, sweet potato and mushrooms. Pour in enough water to cover. Bring to a boil, reduce heat to low and simmer 45 minutes, stirring occasionally.

Per Serving: 95 calories; protein 3.2g; carbohydrates 21.4g; fat 0.8g; sodium 259.4mg.

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