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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Vegan Chili (America's Test Kitchen) Ingredients:
2 tbsp vegetable oil |
2 onions, chopped |
1 green bell pepper, chopped |
1/4 cup chili powder |
1 tbsp cumin |
6 garlic cloves, minced |
43 1/2 ounce diced tomatoes |
1 cup water |
2 peppers, jalapeno |
29 ounce kidney beans |
29 ounce black beans |
1/2 cup cilantro, chopped |
1/2 teaspoon salt |
Directions:
1. Heat oil medium high until shimmering. Add onions, bell pepper, Chili powder and cumin. Cook until soft, about 7 minutes. Stir in garlic, cook for 15 seconds. Stir in tomatoes with their juice, water, chiles, and 1/2 teaspoon salt. Bring to a simmer, cover, and cook for 30 minutes.
2. Add the beans and continue to simmer, uncovered, until the chili is slightly thickened, about 30 minutes. Stir in the cilantro and season with salt and pepper to taste before serving.
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