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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Nutritional meatless chili. Ingredients:
1 tablespoon canola oil |
1 large onion, diced |
4 cloves garlic, minced |
3 tablespoons chili powder |
1 tablespoon ground cumin |
1/4 teaspoon cayenne pepper or ground chipotle chile (to taste) |
28 ounces tomatoes, crushed, 1 can |
3 medium tomatoes, chopped |
5 ounces kidney beans, dark red, 1 can rinsed |
15 ounces beans, small white (such as navy beans), 1 can rinsed |
15 ounce black beans, 1 can rinsed |
3 cups water |
1/2 teaspoon black pepper |
Directions:
1. Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring, until beginning to soften, 2 to 3 minutes. Reduce heat to medium-low and cook, stirring often, until very soft and just beginning to brown, 3 to 4 minutes.
2. Add garlic, chili powder, cumin and chipotle (or cayenne) to taste and cook, stirring constantly, until fragrant, 30 seconds to 1 minute.
3. Stir in canned and fresh tomatoes, kidney, white and black beans, water and pepper. Increase heat to high and bring to a boil, stirring often. Reduce heat to a simmer and cook, stirring occasionally, until the chili has reduced slightly, 10 to 15 minutes.
4. MAKE AHEAD TIP: Cover and refrigerate for up to 3 days or freeze for up to 2 months.
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