VEGETARIAN THREE-BEAN CHILI
Achieve all the flavors of slow-simmered chili in just 30 minutes with the help of a few pantry staples.
Provided by Rhoda Boone
Categories Dinner Chili Quick & Easy Quick and Healthy Bean Vegetarian Salsa Cumin Oregano Tomato Tortillas Vegan Jalapeño
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat 2 Tbsp. oil in large heavy pot over medium-high. Cook salsa, cumin, chili powder, oregano, and garlic powder, stirring, until fragrant and slightly reduced, 1-2 minutes. Add black, pinto, and kidney beans, tomatoes, broth, 3/4 tsp. salt, and 1/4 tsp. pepper. Bring to a simmer, stirring occasionally. Reduce heat to medium and continue to simmer, stirring occasionally, until flavors are blended and chili is thickened, about 15 minutes. Taste and season with salt and pepper, if needed.
- Pour oil into a medium skillet to a depth of 1/2". Heat over medium-high until thermometer registers 375°F. Working in 2 batches, fry tortilla strips, turning occasionally, until crisp and pale golden, about 2 minutes per batch. Using a slotted spoon, transfer strips to a paper towel-lined plate or rimmed baking sheet to drain; immediately season with salt.
- Ladle chili into bowls. Top with crispy tortilla strips and jalapeños, if using.
- Do Ahead
- Chili can be made 3 days ahead. Cover and chill.
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Dineo Cele
[email protected]Overall, this is a great recipe for a vegetarian chili. It's flavorful, satisfying, and easy to make. I highly recommend it!
KABIRU YUNUS IBRAHIM
[email protected]This chili is a great meal to freeze for later. I often make a double batch and freeze half of it for a quick and easy meal later on.
Stephen Lovett
[email protected]This chili is a great way to use up leftover vegetables. I often add whatever vegetables I have on hand, and it always turns out delicious.
Yousif Memon
[email protected]I've made this chili several times now and it's always a hit with my family and friends. It's a great recipe to have on hand for potlucks and parties.
MUGWANYA ERIA (Erinivas)
[email protected]This chili is a great way to warm up on a cold winter day. It's also a very comforting and satisfying meal.
Lexie Green
[email protected]I'm not a huge fan of beans, but I really enjoyed this chili. The beans were cooked perfectly and the flavors were amazing.
Autumn Bell
[email protected]This chili is a great meal to make ahead of time. It reheats well and the flavors actually improve over time.
Eslam alhowary
[email protected]I love the smoky flavor that the chipotle peppers add to this chili. It really gives it a nice depth of flavor.
Mr Rahat
[email protected]This chili is a great way to get your daily dose of vegetables. It's also a good source of protein and fiber.
Jonathan Stokes
[email protected]I made this chili in my slow cooker and it turned out perfect. The beans were tender and the flavors were well-blended. I served it with cornbread and everyone loved it.
Queen brandon
[email protected]This chili is a great way to use up leftover beans and vegetables. It's also a very affordable meal to make.
Asif Kakar
[email protected]I'm not a vegetarian, but I really enjoyed this chili. It was so flavorful and satisfying. I will definitely be making this again.
Crystol Shimko
[email protected]This is the best vegetarian chili I have ever had! The combination of beans, vegetables, and spices is perfect. I highly recommend this recipe to anyone who loves chili.
Kenneth Crease
[email protected]I made this chili last night and it was a hit with my family! The flavors were amazing and the beans were cooked perfectly. I will definitely be making this again.
Taskiya akter Tayeba
[email protected]This vegetarian three-bean chili is a hearty and flavorful dish that is perfect for a cold winter day. The beans, vegetables, and spices come together to create a delicious and satisfying meal.