Revitalive Café is New England’s finest pressed-juice company! We offer organic smoothies, gluten-free & plant-based cuisine, quinoa bowls, organic soups, salads and tea.
We are an award winning quick serve vegetarian, vegan, gluten free cafe and juice bar. We serve made to order bowls, salads, superfood smoothies and fresh pressed juice. We also offer fresh juice cleanse and raw food detox programs for pick up or delivery to the Boston area.
Dedicated to providing the freshest organic raw food and juices
We offer delivered-fresh vegan and juice cleanses
Corporate food and juice programs
Ingredients sourced from local and regional farms
Chef Overlock & Chef Forkan’s 3-Bean Vegan Chili
Print recipe | Meal type | Black Beans, Cumin, Sundried tomato, Tomatoes, Zucchini |
| Season | Fall, Winter |
Ingredients
- 2 cup water
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 jalapeno pepper, diced
- 2 celery stalks, diced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 medium zucchini, chopped
- 2 cups black beans
- 2 cups red kidney beans
- 3 cups diced tomatoes
- 1/4 cup sundried tomatoes
- 3 tablespoons chili powder, depending on your taste
- 1 tablespoon ground cumin
- Salt and black pepper, to taste
Directions
| 1 | In a large pot, heat the olive oil over high heat. Add the onion and cook until tender, about 5 minutes. Stir in jalapeño, celery, peppers, and zucchini. Cook until vegetables are tender, about 10 minutes. |
| 2 | Blend sundried tomatoes and ½ tomatoes until smooth, set aside |
| 3 | dd the black beans, kidney beans, tomatoes, and blended sundried tomato. Season with chili powder, cumin, salt, and black pepper. |
| 4 | Simmer chili on low for about 30 minutes. Serve warm. |