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Chili Beans in Vegetarian Gravy

Vegetarian Gravy, Delicious With Any Grain and Veggies

This vegetarian gravy recipe can be made with any kind of bean. I used chili beans because I had some on hand in the freezer. Plus, chili beans are soft and make nice gravy.

This vegan bean based gravy recipe is delicious over any grain. We had it over Millet and Sweet Carrots and it would also be extremely tasty with quinoa or rice.

Total prep & cook time: 50 min

4 Servings

Nutrition Data Per Serving, 104 g: 119 calories, 17g carbohydrate, 3g fat, 145mg sodium, 4g dietary fiber, 5g protein, low in Saturated Fat, very low Cholesterol, good source of Dietary Fiber, Vit B6, Phosphorus, Potassium, Zinc and Copper. Estimated glycemic load: 7.

Ingredients:

1 1/2 cups cooked chili beans
2 cups water
1 unsalted vegan bouillon cube
1 - 2 tsp olive oil
1 tsp cumin
1/2 tsp paprika
1 tsp gr. coriander
1/2 tsp gr. ginger
1 Tbsp Braggs liquid aminos or soy sauce
2 Tbsp minced fresh cilantro or basil
Optional: Salt & fresh ground pepper to taste
Optional: For a hot sauce, add 1/4 - 1/2 tsp chipotle or chili pepper with the spices
Optional: For a fat free recipe, omit the oil, and dry roast the spices

Directions:

Blend 1/2 cup of the beans with 1 cup of the water and the vegan bouillon cube
Heat the oil on med-low in a fry pan. Add the dry spices and heat for 2 minutes
Combine all ingredients in a sauce pan and heat until the gravy is thickened.
Adjust seasonings and serve sprinkled with the fresh herb

Cooking Tips: I used a little oil to fry the spices, but they could be dry roasted, making this a fat-free recipe. Raw spices should always be heated to bring out the full flavor and nutrition.

If you’d like a hot sauce, just add some chipotle pepper to taste with the spices. Since children don’t always like hot hot food, try serving hot sauce at the table for the grownups.

Serve over any grain with green salad or cooked greens.