Dinner: Smoky Two-Bean Vegetarian Chili

Recipe by Ann Taylor Pittman A wee bit of canned chipotle chiles goes a long way in infusing this hearty chili with rich, smoky flavor and a hint of heat. (Cost for 4: $4.69)

Ingredients

1 tablespoon olive oil
4 garlic cloves, finely chopped
1 small onion, finely chopped (about 1 cup)
1 small green bell pepper, chopped (about 1 cup)
1 teaspoon ground cumin
1 cup water
2 teaspoons finely chopped chipotle chiles, canned in adobo sauce
1 teaspoon salt
1/2 teaspoon black pepper
2 (15-ounce) cans unsalted black beans, drained
1 (15-ounce) can unsalted pinto beans, drained
1 (14.5-ounce) can unsalted petite diced tomatoes, undrained

Instructions

Heat a Dutch oven or large saucepan over medium-high heat. Add oil to pan; swirl to coat.
Add garlic, onion, and bell pepper; sauté 4 minutes.
Add cumin; sauté 30 seconds.
Stir in 1 cup water and remaining ingredients.
Bring to a boil; cover, reduce heat, and simmer 5 minutes.
Remove 1 cup bean mixture from pan with a slotted spoon; place in a bowl. Mash beans with a fork.
Stir mashed beans into chili. Simmer 5 minutes.
Ways to Riff: - Add ground turkey or ground beef for a meaty version; cook it with the veggies. - Use any other type of bean: kidney beans, chickpeas (garbanzo beans), or red beans. - Swap in 1 can of hominy or 1 cup frozen corn in place of 1 can of beans.

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