Vegetarian Chili

Shopping

• Produce
  • red onion (1)
  • red bell pepper (1)
  • carrots (2)
  • celery (2)
  • garlic (4)
  • sliced avocado (opt)
• Dairy
  • sour cream (opt)
  • cheddar cheese (opt)
• Middle
  • diced tomatoes (28oz)
  • vegetable broth (2c)
  • tortilla chips (opt)
• Staples
  • olive oil (2tbsp)
  • salt (.5tsp)
  • chili powder (2tbsp)
  • ground cumin (2tsp)
  • smoked paprika (1.5tsp)
  • dried oregano (1tsp)
  • bay leaf (1)
  • red wine vinegar (1-2tsp)

Prep

1. Rinse/drain beans
   • black beans (30oz)
   • pinto beans (15oz)
2. Open tomato (28oz) keep juices
3. Chop veg, same bowl
   • red onion (1)
   • red bell pepper (1)
   • carrots (2)
   • celery (2)
4. Grate cheddar
5. Measure spices + garlic
   • Press garlic (4)
   • chili powder (2tbsp)
   • ground cumin (2tsp)
   • smoked paprika (1.5tsp)
   • dried oregano (1tsp)
6. Set aside
   • Bay leaf (1)
   • vegetable broth (2c)
   • red wine vinegar (1-2tsp)

Cook

1. Large pot, med heat, shimmer olive oil (2tbsp)
2. Add veg: onion, pepper, carrots, celery
3. Add salt (.25tsp)
4. Cook, stirring occasionally (7-10m)
5. Add spice mix, stir (1m)
6. Add tomatoes, beans, bay leaf, broth, gentle simmer (30m)
7. Remove bay leaf
8. Blend 1.5c
9. Add red wine vinegar (1-2tsp), stir
10. Garnish with cheese, avocado, tortilla

Notes

• Suggested Time: 60m
  • Prep: 20m
  • Cook: 40m
• Servings: 4-6

Citation

Inspired by Cookie and Kate