Veggie Chili in Cast Iron

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READY IN: 2hrs
SERVES: 6
YIELD: 8 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rinse and sort the beans and place them in a cast iron Dutch oven.
  • Add water to cover 2 inches above the beans.
  • Soak beans overnight, or use the quick-soak method: Cover the beans with 2 inches of water and bring to a boil. Boil 1 minute and cover. Remove from heat and let stand 1 hour. Drain.
  • Add fresh water to 1 inch above the beans and bring to a boil.
  • Reduce the heat to simmer and add the chipotle, onion, carrot, celery, and mushrooms.
  • Cover and cook until the beans are almost tender, about 30 minutes, adding more water as needed to keep the beans submerged in liquid.
  • Add the garlic, cumin, chili powder, oregano, salt, and tomatoes. Simmer about 20 minutes.
  • Add the spinach and simmer 5 minutes.
  • Adjust seasonings to taste, if desired.
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