Mexican Vegetarian Chili
A spicy Mexican inspired chili made with vegetables and pinto beans.
servings: 6
total time: 10 hours 30 minutes
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
Cool Tools For Your Kitchen
affiliate links to products we use and recommend.
affiliate links to products we use and recommend.
- SEE ON AMAZON
Lodge Enameled Dutch Oven - SEE ON AMAZON
Crock-Pot 6 Quart Manual Slow Cooker - SEE ON AMAZON
Deiss LUX Durable TPU Cutting Boards - SEE ON AMAZON
HYQO Wooden Soup Ladle - SEE ON AMAZON
OXO Good Grips Box Grater - SEE ON AMAZON
Zulay Kitchen Magnetic Measuring Spoons - SEE ON AMAZON
Pyrex 18-Pc Glass Food Storage Containers - SEE ON AMAZON
DecoBros 3-Tier Wall Mounted Spice Rack - SEE ON AMAZON
Unwasted Reusable Silicone Lids - SEE MORE
Directions
- Rinse the pinto beans and place them in a large bowl with 2 cups of water. Cover and refrigerate for at least 8 hours.
- Drain the beans and set aside. Heat the oil in a dutch oven over medium heat.
- Add the onion and bell peppers to the hot oil and cook, stirring occasionally, until slightly softened, about 3 minutes.
- Stir in the garlic and cook until fragrant, about 10 seconds.
- Add the tomato paste, chili powder, cayenne, cumin, oregano, 1 tsp salt, and 1/2 tsp pepper. Stir and cook for 1 minute.
- Pour in the diced tomatoes, vegetable broth and drained pinto beans, bring to a boil.
- Reduce heat to medium-low. Cover and simmer, stirring occasionally, for about 1 1/2 hours.
- Remove the lid and cook until beans are tender and chili has thickened 15 to 30 minutes.
- Stir in the corn and jalapenos and cook for about 5 more minutes. Season with salt and pepper to taste.
- Serve topped with cheese, sour cream, avocado, fresh cilantro and tortilla chips on the side.
Similar Recipes:
mexican recipesvegetarian recipeschili recipesspicy recipesvegetable recipeslegumes recipes