Three Chili Black Bean Soup With Jalapeno Cilantro Lime Coconut Milk Yogurt

September 7, 2013 in black bean, black bean, black pepper, BLOG, cherry tomato, chili, chili, chili pepper, Cilantro, cilantro, coconut, coconut, coconut milk, coconut milk, Culture, Cumin, Diet, flat leaf parsley, french sea salt, Fresno chili, Garlic, Gluten Free, grape tomato, grape tomato, green chili, green onion, Herbs, himalayan pink, Ingredient, italian flat leaf, Kosher salt, Legume, Lime, lime juice, Low Fat, NON-DAIRY, Oil, olive oil, Onion, Oregano, oregano mexican, Parsley, parsley, pepper, Protein, Recipes, Roma tomato, salt, serrano, Spanish, Spice, tomatillo, Tomato, Vegan, Vegetable, Vegetarian, water, white onion, white pepper by Dishes For Life

Three Chili Black Bean Soup With Jalepeno Cilantro Lime Coconut Milk Yogurt

Three Chili Black Bean Soup With Jalapeno Cilantro Lime Coconut Milk Yogurt

Try this vegan option for comfort that you can feel good about. Full of nutrition and flavor, this soup adds just the right amount of “kick” to your taste buds and satisfies your soul.

Ingredients you’ll need: Serves 4-6

Three Chili Black Bean Soup:
3 cans of organic black beans or 1 ½ cups dried organic black beans soaked in water overnight and rinsed well.
2 tbsp. extra virgin olive oil or coconut oil
1 whole white onion – diced
2 cloves fresh garlic – diced
Water – enough to cover beans in your pot
½ tsp. sea salt – or to taste
½ tsp. freshly cracked pepper – or to taste
1 tbsp. ground cumin
1 tsp. ground coriander
1/2 Serrano chili pepper- stems and seeds removed and diced
1/2 Jalapeno chili pepper – stems and seeds removed and diced
1/2 Fresno chili pepper – stems and seeds removed and diced
1 cup fresh tomatoes – grape, roma, or cherry
½ lime – squeezed for juice

Jalapeno Cilantro Lime Coconut Milk Yogurt
1 cup Coconut Milk Yogurt – homemade or store bought (get dairy free, vegan)
1/2 Serrano chili pepper- stems and seeds removed and diced
1/2 Jalapeno chili pepper – stems and seeds removed and diced
1/2 Fresno chili pepper – stems and seeds removed and diced
1 lime- sliced thin in the middle for garnish, the ends squeezed for juice
1 cup fresh cilantro, rough chopped – extra sprigs for garnish
½ cup fresh Italian flat leaf parsley, rough chopped
¼ tsp. sea salt
¼ tsp. freshly ground white pepper

How to prepare:
Start with the Jalapeno Cilantro Lime Coconut Milk Yogurt
In a small bowl food processor or blender add coconut milk yogurt, chili peppers, cilantro, parsley, salt, white pepper, and lime juice. Blend until all ingredients are incorporated well and almost liquified. Chill in the refrigerator until time to serve.

Three Chilis Black Bean Soup:
In a enamel cast iron pot, saute’ on medium high heat the white onions until they start to soften. Add the garlic, salt, pepper, cumin, and coriander. Reduce heat to medium and saute’ for 3 minutes. Add the chili peppers, tomatoes, and beans and cover with water. Cover and simmer for 30 minutes for canned beans and 1-2 hours for soaked black beans-or until soft and cooked through. If the water level reduces below the level of the beans, add more water. Remove from heat. Remove a ladle full of the mixture and set aside. Next, with a hand held blending stick or with a blender, puree’ the remaining mixture. Taste for any salt and or other spices needed for your liking. Then add the set aside mixture back into the puree’ and simmer for another 15 minutes with the lid off.

Serve in bowls with garnishes of lime slices, cilantro sprigs, and Jalapeno Cilantro Lime Coconut Milk Yogurt. Enjoy!