Vegetarian Bean ChiliSubmitted by: BSCARLSON
IntroductionThis recipe is from the blog,"A Bitchin' Kitchen" This recipe is from the blog,"A Bitchin' Kitchen"
The ingredient selection wasn't much help with this recipe! All the beans are 15 oz cans that you find at any grocery store. Drained and Rinsed. And the diced tomatoes is a 28 oz can.
I didn't measure out how much was made. The website says there is about 4 servings, but I think that would make each serving HUGE!! About 1 cup is big enough to keep you full with all the beans.
1 (28 ounce) can diced tomatoes
2 tablespoons vegetable oil
1 large yellow onion or 2 small ones, finely chopped
3 tablespoons chili powder
2 teaspoons ground cumin
3 garlic cloves, minced
1 (15.5 ounce) can black beans, drained and rinsed
1 (15.5 ounce) can kidney beans, drained and rinsed
1 tablespoon minced canned chipotle chiles in adobo
1 1/2 cups frozen corn
Salt and pepper
Lime wedges and chopped avocado for serving
Pour tomatoes into the bowl of a food processor, and pulse until coarsely ground (when it looks like jarred salsa, that's the right consistency.) Set aside.
In a large pot, heat vegetable oil over medium heat. When the oil is shimmering, saute onions for about 5 minutes. Stir in chili powder, cumin, and garlic, and cook for about 30 seconds, or until fragrant.
Pour in beans, chipotle chiles, and tomatoes. Simmer until slightly thickened, about 15 minutes. Stir in corn, and cook until heated through, approximately 2 minutes. If your chili is too thick, stir in water a few tablespoons at a time to desired consistency. Add salt and pepper to taste. Before serving, squeeze a lime wedge over each portion, and top with chopped avocado.
Serving Size: Makes 6 1.5- cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user BSCARLSON.