Mexican Vegetarian Chili
Servings: 6
Total Time: 2 hours 30 minutes plus 8 hours to soak the beans
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.
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.
