Vegetarian Chili II Recipe

Name: Vegetarian Chili II
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dried pinto beans, picked over and rinsed; 3 tablespoons canola oil; 2 yellow onions, finely chopped; 5 garlic cloves, minced; 1 tablespoon dried oregano, plus; 1 teaspoon dried oregano; 1 tablespoon ground cumin plus 1 t. ground cumin; 1 teaspoon ground coriander; 1 tablespoon paprika; ¼ teaspoon cayenne pepper; ¼ cup chili powder; 1 (15 ounce) can diced tomatoes; 1 chipotle chili in adobo seasoning, minced; 5 cups vegetable broth; 1 tablespoon balsamic vinegar; 3 tablespoons finely chopped cilantro; salt

Servings: persons

2 cups dried pinto beans, picked over and rinsed
3 tablespoons canola oil
2 yellow onions, finely chopped
5 garlic cloves, minced
1 tablespoon dried oregano, plus
1 teaspoon dried oregano
1 tablespoon ground cumin plus 1 t. ground cumin
1 teaspoon ground coriander
1 tablespoon paprika
¼ teaspoon cayenne pepper
¼ cup chili powder
1 (15 ounce) can diced tomatoes
1 chipotle chili in adobo seasoning, minced
5 cups vegetable broth
1 tablespoon balsamic vinegar
3 tablespoons finely chopped cilantro
salt

1
Place the dried beans in a bowl with cold water to cover and soak for at least 4 hours or up to overnight.
2
Drain and set aside.
3
In a large, heavy pot, warm the oil over medium heat.
4
Add the onions and garlic and saute until softened, about 7 minutes.
5
Add the oregano, cumin, coriander, paprika, cayenne, and chili powder and stir to combine.
6
Cook, stirring, for about 3 minutes.
7
Add the tomatoes, chipotle, broth, and beans and bring to a boil.
8
Decrease the heat to low and cook, partially covered, until the beans are tender yet firm, 1-1 1/2 hours.
9
If the chili seems too thick, add a little water.
10
Add the vinegar and cook for 1 minute.
11
Stir in the chopped cilantro and season with salt, then serve.

522

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups dried pinto beans, picked over and rinsed, 3 tablespoons canola oil, 2 yellow onions, finely chopped, 5 garlic cloves, minced, and more.

Yes, Vegetarian Chili II falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetarian Chili II

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