A Simple Smoky Vegetarian Chili
This recipe for vegetarian chili is super easy to make, full of flavor, and loaded with delicious California -grown ingredients!
Ingredients
- 1/4 cup extra virgin olive oil
- 1 large red onion finely diced, set aside 2 tablespoons worth for serving.
- 6 cloves garlic peeled and finely chopped
- 1/2 of 1 bunch cilantro leaves removed from stems and set aside for serving, stems finely minced
- 2 teaspoons of your favorite chili powder we used Boonville Smoky Piment D'Ville
- 1 chipotle chile in adobo
- 1 teaspoon adobo sauce
- 1/4 cup tomato paste
- 1 15-ounce can black beans drained and rinsed
- 1 15-ounce can pinto beans drained and rinsed
- 2 14.5 ounce cans fire-roasted tomatoes
- 2 teaspoons coarse kosher salt
- juice of 1/2 a lime
For garnishing chili: all optional
- remaining 1/2 of a lime cut into wedges
- sour cream
- shredded cheeses
- minced onion
- avocado
- cilantro leaves
Instructions
- Prepare all of the finely chopped vegetables, drain and rinse beans, and open cans of tomatoes prior to heating the stove.
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the minced onion, garlic, cilantro stems, and chili powder. Cook, stirring frequently until the vegetables start to soften, about 5-6 minutes.
- Meanwhile, finely chop the chipotle chili until it forms a paste. Mix this with 1 teaspoon of adobo sauce and the tomato paste.
- When the vegetables have softened add the tomato paste mixture to the pan, and cook, stirring constantly until it turns brick red in color and starts to stick to the bottom of the pan, about 2-3 minutes.
- Add the fire-roasted tomatoes and their juices to the pan. Cook, stirring frequently until the tomatoes are cooked down and are slightly darker in color, about 6-8 minutes.
- Add the drained and rinsed beans, the salt, and 5 cups of water to the pot. Bring to a boil over high heat then reduce to medium-low and simmer uncovered for 30-35 minutes. If desired, use the back of a spoon to mash about one-quarter of the beans against the side of the pot to create a thicker, creamier chili.
- Squeeze in the juice of half a lime then taste for salt. Season accordingly and serve with desired toppings.
Nutrition
Calories: 107kcalCarbohydrates: 6gProtein: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 1017mgPotassium: 170mgFiber: 1gSugar: 2gVitamin A: 374IUVitamin C: 5mgCalcium: 18mgIron: 1mg
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