Vegetarian Chili II
- Ready In:
- 2hrs 15mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
- 473.18 ml dried pinto beans, picked over and rinsed
- 44.37 ml canola oil
- 2 yellow onions, finely chopped
- 5 garlic cloves, minced
- 14.79 ml dried oregano, plus
- 4.92 ml dried oregano
- 14.79 ml ground cumin plus 1 t. ground cumin
- 4.92 ml ground coriander
- 14.79 ml paprika
- 1.23 ml cayenne pepper
- 59.14 ml chili powder
- 425.24 g can diced tomatoes
- 1 chipotle chili in adobo seasoning, minced
- 1182.95 ml vegetable broth
- 14.79 ml balsamic vinegar
- 44.37 ml finely chopped cilantro
- salt
directions
- Place the dried beans in a bowl with cold water to cover and soak for at least 4 hours or up to overnight.
- Drain and set aside.
- In a large, heavy pot, warm the oil over medium heat.
- Add the onions and garlic and saute until softened, about 7 minutes.
- Add the oregano, cumin, coriander, paprika, cayenne, and chili powder and stir to combine.
- Cook, stirring, for about 3 minutes.
- Add the tomatoes, chipotle, broth, and beans and bring to a boil.
- Decrease the heat to low and cook, partially covered, until the beans are tender yet firm, 1-1 1/2 hours.
- If the chili seems too thick, add a little water.
- Add the vinegar and cook for 1 minute.
- Stir in the chopped cilantro and season with salt, then serve.
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