Vegetarian Chili with Tortilla Crisps Recipe

Name: Vegetarian Chili with Tortilla Crisps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 corn tortillas; 1/4 c. Country Crock Original; 1 large yellow onion, finely chopped; 1 red pepper; 1 yellow pepper; 3 cloves garlic, minced; 2 tbsp. chili powder; 1 tbsp. cumin; 1/2 tsp. cayenne; kosher salt; Black pepper; 1 28-oz. can whole tomatoes; 1 15-oz. can pinto beans, drained and rinsed; 1 15-oz. can black beans, drained and rinsed; 1 15-oz. can kidney beans, drained and rinsed; 1/2 c. chopped fresh cilantro, plus more for serving; 1/4 c. sour cream; 1/4 c. shredded Cheddar cheese

Servings: persons

4 corn tortillas
1/4 c. Country Crock Original
1 large yellow onion, finely chopped
1 red pepper
1 yellow pepper
3 cloves garlic, minced
2 tbsp. chili powder
1 tbsp. cumin
1/2 tsp. cayenne
kosher salt
Black pepper
1 28-oz. can whole tomatoes
1 15-oz. can pinto beans, drained and rinsed
1 15-oz. can black beans, drained and rinsed
1 15-oz. can kidney beans, drained and rinsed
1/2 c. chopped fresh cilantro, plus more for serving
1/4 c. sour cream
1/4 c. shredded Cheddar cheese

1
Preheat oven to 400 degrees F. Place tortillas on a baking sheet and brush all over with Country Crock Original.
2
Bake until golden and crispy, flipping halfway through, about 6 minutes.
3
Season with salt.
4
Once cool, break each into pieces.
5
Heat remaining 3 tablespoons Country Crock Original in pot over medium-high heat.
6
Cook onion and peppers until soft, 5 minutes.
7
Add garlic, chili powder, cumin, and cayenne and cook 2 minutes more, stirring well to combine.
8
Season with salt and pepper.
9
Add tomatoes and juices, crushing tomatoes gently with a wooden spoon.
10
Add beans to pot along with 2 1/2 cups water.
11
Season with salt and pepper and bring to a boil.
12
Reduce heat and simmer until thickened, 15 to 20 minutes.
13
Stir in cilantro.
14
Ladle chili into 4 bowls and garnish with sour cream, cheese, and cilantro.
15
Serve with crispy tortillas.

326

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 18 ingredients. The key ingredients include: 4 corn tortillas, 1/4 c. Country Crock Original, 1 large yellow onion, finely chopped, 1 red pepper, and more.

Yes, Vegetarian Chili with Tortilla Crisps 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 with Tortilla Crisps

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