Vegetarian Chili with Tortilla Crisps - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Anna Watson Carl
Those homemade tortilla chips, though...
Ingredients
- 4 corn tortillas
- 1/4 c. Country Crock Original
- 1 large yellow onion, finely chopped
- 1 red pepper
- 1 yellow pepper
- 3 cloves garlic, minced
- 2 tbsp. chili powder
- 1 tbsp. cumin
- 1/2 tsp. cayenne
- kosher salt
- Black pepper
- 1 28-oz. can whole tomatoes
- 1 15-oz. can pinto beans, drained and rinsed
- 1 15-oz. can black beans, drained and rinsed
- 1 15-oz. can kidney beans, drained and rinsed
- 1/2 c. chopped fresh cilantro, plus more for serving
- 1/4 c. sour cream
- 1/4 c. shredded Cheddar cheese
Instructions
- Preheat oven to 400 degrees F. Place tortillas on a baking sheet and brush all over with Country Crock Original. Bake until golden and crispy, flipping halfway through, about 6 minutes. Season with salt. Once cool, break each into pieces.
- Heat remaining 3 tablespoons Country Crock Original in pot over medium-high heat. Cook onion and peppers until soft, 5 minutes. Add garlic, chili powder, cumin, and cayenne and cook 2 minutes more, stirring well to combine. Season with salt and pepper. Add tomatoes and juices, crushing tomatoes gently with a wooden spoon.
- Add beans to pot along with 2 1/2 cups water. Season with salt and pepper and bring to a boil. Reduce heat and simmer until thickened, 15 to 20 minutes. Stir in cilantro.
- Ladle chili into 4 bowls and garnish with sour cream, cheese, and cilantro. Serve with crispy tortillas.
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