Vegetarian Bean Chili
- Servings : 4
- Course : Entree, Soup
- Recipe Type : Vegetarian
- Recipie Source : ATK 30 min Suppers
Ingredients
- 1 (28 oz) can diced tomatoes
- 2 T vegetable oil
- 1 onion, chopped fine
- 3 T chili powder
- 2 t ground cumin
- 3 garlic cloves, minced
- 2 (16 oz) cans beans, drained and rinsed (pinto, black, kidney or navy beans)
- 1 T minced canned chipotle chiles in adobo
- 1 1/2 c frozen corn
- salt and pepper
- Garnish: sour cream, diced avocado, shredded cheese, crushed tortilla chips
Instructions
- 1. Pulse tomatoes in food processor until coarsely ground.
- 2. Heat oil in large Dutch oven over medium-high heat until just smoking. Cook onion until softened, about 5 minutes. Stir in chili powder, cumin, and garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, beans, and chipotle and bring to a boil. Reduce heat to medium and simmer until slightly thickened, about 15 minutes. Stir in corn and cook until heated through, about 2 minutes. Season with salt and pepper. Serve with garnish.
Instructions
- 1. Pulse tomatoes in food processor until coarsely ground.
- 2. Heat oil in large Dutch oven over medium-high heat until just smoking. Cook onion until softened, about 5 minutes. Stir in chili powder, cumin, and garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, beans, and chipotle and bring to a boil. Reduce heat to medium and simmer until slightly thickened, about 15 minutes. Stir in corn and cook until heated through, about 2 minutes. Season with salt and pepper. Serve with garnish.
Rate this recipe
1 People Rated This Recipe
Average Rating
(3 / 5)
No comments yet.