Veggie Chili In Cast Iron Recipe

Name: Veggie Chili In Cast Iron
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried red beans; 1 chipotle chile in adobo, chopped; 1 medium yellow onion, diced; 1 large carrot, sliced; 2 celery ribs, thinly sliced; 2 cups mushrooms, diced; 1 garlic clove, minced; 1 tablespoon ground cumin; 2 teaspoons chili powder; 1/2 teaspoon dried oregano; 1/2 teaspoon salt; 14 1/2 ounces diced tomatoes, undrained; 4 cups fresh spinach (firmly packed, washed, trimmed, and chopped)

Servings: persons

1 cup dried red beans
1 chipotle chile in adobo, chopped
1 medium yellow onion, diced
1 large carrot, sliced
2 celery ribs, thinly sliced
2 cups mushrooms, diced
1 garlic clove, minced
1 tablespoon ground cumin
2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
14 1/2 ounces diced tomatoes, undrained
4 cups fresh spinach (firmly packed, washed, trimmed, and chopped)

1
Rinse and sort the beans and place them in a cast iron Dutch oven.
2
Add water to cover 2 inches above the beans.
3
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.
4
Add fresh water to 1 inch above the beans and bring to a boil.
5
Reduce the heat to simmer and add the chipotle, onion, carrot, celery, and mushrooms.
6
Cover and cook until the beans are almost tender, about 30 minutes, adding more water as needed to keep the beans submerged in liquid.
7
Add the garlic, cumin, chili powder, oregano, salt, and tomatoes. Simmer about 20 minutes.
8
Add the spinach and simmer 5 minutes.
9
Adjust seasonings to taste, if desired.

207

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 cup dried red beans, 1 chipotle chile in adobo, chopped, 1 medium yellow onion, diced, 1 large carrot, sliced, and more.

Yes, Veggie Chili In Cast Iron 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.

That's it — enjoy your meal!

Veggie Chili In Cast Iron

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions