recipes
null
Makes about 8 cups
null
Makes about 8 cups
A veggie chili so hearty, you will never miss the meat.
Nutritional information per serving (1 cup):Calories 181 (10% from fat)
carb. 31g
pro. 10g
fat 2g
sat. fat 0g chol. 0mg
sod. 819mg
calc. 50mg
fiber 8g
carb. 31g
pro. 10g
fat 2g
sat. fat 0g chol. 0mg
sod. 819mg
calc. 50mg
fiber 8g
Ingredients
- nonstick cooking spray
- 1tablespoon olive oil
- 1small onion, finely chopped
- 2garlic cloves, finely chopped
- 1medium bell pepper, cut into small dice
- 1teaspoon kosher salt, divided
- ¼teaspoon freshly ground black pepper
- 2teaspoons chili powder
- ¼teaspoon ground cumin
- ¼teaspoon ground coriander
- 1can (28 ounces) tomato purée
- 3cans (15 ounces each) beans, drained (any variety or
- combination will work – kidney, Great Northern, chickpeas
- and black beans are some examples)
- 2tablespoons tomato paste
- 1chipotle pepper in adobo, finely chopped
- Shredded Cheddar, chopped cilantro, chopped green onion
- and tortilla chips for serving
Preparation
- 1. Coat a 2½-quart baking dish (preferably cast iron) with nonstick
- cooking spray. Reserve.
- 2. Put the olive oil in a skillet and place over medium heat. Once the oil
- is hot and shimmers across the pan, add the onion, garlic and bell
- pepper with a pinch of salt, pepper and remaining spices. Cook until
- soft and fragrant, about 5 to 7 minutes.
- 3. Add to the prepared baking dish with the tomato purée, beans,
- tomato paste, chipotle and remaining salt. Stir all ingredients together
- to fully combine.
- 4. Cover and place in the oven in rack position 1. Select Slow Cook
- on High for 4 hours.
- 5. When time expires, remove and adjust seasoning according to
- preference.
- 6. Serve with shredded Cheddar, chopped cilantro, green onion
- and tortilla chips.