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Mexican Vegetarian Chili

A spicy Mexican inspired chili made with vegetables and pinto beans.
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Mexican Vegetarian Chili
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Servings: 6
Total Time: 2 hours 30 minutes plus 8 hours to soak the beans
Recipe by: Frankie

Ingredients

1 cup dried pinto beans
1 TBSP olive oil
1 medium yellow onion, chopped
2 medium bell peppers, chopped
4 medium garlic cloves, minced
4 TBSP tomato paste
2 TBSP chili powder
1/4 tsp cayenne pepper
1 tsp cumin
1 tsp dried oregano
salt & pepper
14.5-ounce can petite diced tomatoes
3 cups vegetable broth
1 cup frozen or fresh corn
1 jalapeno, diced
Toppings:
shredded cheddar cheese
sour cream
diced avocado
freshly chopped cilantro
tortilla chips

Directions

1. Rinse the pinto beans and place them in a large bowl with 2 cups of water. Cover and refrigerate for at least 8 hours.

2. Drain the beans and set aside. Heat the oil in a dutch oven over medium heat.

3. Add the onion and bell peppers to the hot oil and cook, stirring occasionally, until slightly softened, about 3 minutes.

4. Stir in the garlic and cook until fragrant, about 10 seconds.

5. Add the tomato paste, chili powder, cayenne, cumin, oregano, 1 tsp salt, and 1/2 tsp pepper. Stir and cook for 1 minute.

6. Pour in the diced tomatoes, vegetable broth and drained pinto beans, bring to a boil.

7. Reduce heat to medium-low. Cover and simmer, stirring occasionally, for about 1 1/2 hours.

8. Remove the lid and cook until beans are tender and chili has thickened 15 to 30 minutes.

9. Stir in the corn and jalapenos and cook for about 5 more minutes. Season with salt and pepper to taste.

10. Serve topped with cheese, sour cream, avocado, fresh cilantro and tortilla chips on the side.




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