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.

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 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.

Veggie Chili In Cast Iron

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