print recipe  Print Recipe

Mexican Vegetarian Chili

servings: 6
total time: 10 hours 30 minutes

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.

More Great Recipes at YepRecipes.com