Two Bean Vegetarian Chili

minutes

minutes

Ingredients

  • <ul>
  • <li>2 tbsp olive oil</li>
  • <li>1 small onion</li>
  • <li>Handful of chilis to taste or bell pepper</li>
  • <li>1 tbsp garlic (minced/chopped)</li>
  • <li>1 tbsp chili powder</li>
  • <li>1 tbsp cumin</li>
  • <li>salt and pepper to taste</li>
  • <li>1 14 oz can diced tomatoes</li>
  • <li>1 14 oz can (or 1.5 cups cooked) kidney beans</li>
  • <li>1 14 oz can (or 1.5 cups cooked) pinto beans</li>
  • <li>1 cup water or broth</li>
  • <li>.5 can chipotle chiles in adobo sauce (diced or blended)</li>
  • <li>1 cup frozen or fresh corn</li>
  • </ul>
  • Topping Ideas
  • <ul>
  • <li>pickled red onions</li>
  • <li>shredded cheese</li>
  • <li>sour cream, plain yogurt or Mexican cream</li>
  • <li>cilantro</li>
  • <li>croutons</li>
  • <li>tortilla chips</li>
  • </ul></li>

Feel free to add 1/2 lb ground turkey or other meat if you prefer, along with the onions and garlic. Cook until meat is fully done before proceeding to additional ingredients.

  1. In a large pot or dutch oven, add oil, onion, peppers/chilis, and garlic and sauté 3 – 5 minutes until onion is cooked through.
  2. Stir in chili powder and cumin and cook about 1 minute until fragrent.
  3. Add tomatoes, chipotle chilis in adobo sauce, and water then bring to a simmer.
  4. If you’re using canned beans, add them now and simmer for 20 minutes, then add corn and simmer additional 5 minutes.
  5. If you’re using softer, freshly cooked beans, let the mixture simmer without beans for 15 minutes and then add the beans and corn to simmer an additional 5 minutes.
  6. Serve with toppings!