Prep 5 mins
Cook 20 mins
A smoky vegetarian chili recipe.
- 4.92 ml olive oil
- 236.59 ml finely chopped onion
- 6 clove garlic, minced
- 29.58 ml chili powder
- 1 canned chipotle chile in adobo, minced
- 4.92 ml adobo sauce (from the chipotle chile)
- 2 (850.48 g) can black beans, drained
- 2 (822.13 g) can diced tomatoes, undrained
- 127.57 g canchopped green chilies, drained
- salt and pepper
- fresh cilantro stem (to garnish)
- Heat oil in large saucepan over medium-high heat.
- Add onion and garlic; saute 3 minutes or until tender.
- Add chili powder and next 5 ingredients; bring to a boil.
- Add salt and pepper to taste.
- Reduce heat; cover and simmer 15 minutes, stirring occasionally.
- Ladle into individual serving bowls and garnish with cilantro, if desired.
I've made this dish twice, which in itself is a rarity for me. Each time I made it I told myself I need to remember how good it is. I stuck pretty closely to the recipe as written, with the exception of the fact that I added a can of hominy. Very tasty and very easy. Well done, KelBel.
This had a very nice flavor and quick to put together. I mixed all the ingredients and allowed it to cook on low in the crockpot for several hours. Served this with a side salad and fresh baked cornbread. Topped off the chili with grated cheese. It was great on a cold winter evening.
Quick, tasty and healthy. I let the chili simmer an additional 10 minutes and thought the flavors further melded. Looking forward to the leftovers as this is one of those dishes that is likely to be even better the second day. Thanks Kel Bel.