Reviews Add Rating & Review
Back to Weeknight Vegetarian Chili All Reviews for Weeknight Vegetarian Chili - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 40 mins Servings: 4 weeknight vegetarian chili served with tortillas
Ingredients Ingredient Checklist 2 tablespoons extra-virgin olive oil 1 red onion, finely diced 2 cloves garlic, minced Kosher salt 2 teaspoons chopped chipotle in adobo 2 teaspoons chili powder 1 teaspoon ground cumin 1 can (14.5 ounces) diced tomatoes 3 cups cooked pinto, kidney, or black beans; or 2 cans (each 15 ounces) beans, drained and rinsed, plus 1 cup bean-cooking liquid or water 6 ounces sharp cheddar, grated (1 1/2 cups) 1 avocado, pitted, peeled, and chopped 1/2 cup fresh cilantro leaves or small sprigs Sour cream and blistered corn tortillas, for serving
Cook’s Notes You can substitute 1/4 teaspoon smoked paprika and 1/4 teaspoon cayenne pepper for the chipotle.
Gallery Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 40 mins Servings: 4 weeknight vegetarian chili served with tortillas
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 40 mins Servings: 4
Recipe Summary
prep: 20 mins total: 40 mins
Servings: 4
prep: 20 mins
total: 40 mins
prep:
20 mins
total:
40 mins
Servings: 4
4
weeknight vegetarian chili served with tortillas
weeknight vegetarian chili served with tortillas
Ingredients
Ingredients
- 2 tablespoons extra-virgin olive oil 1 red onion, finely diced 2 cloves garlic, minced Kosher salt 2 teaspoons chopped chipotle in adobo 2 teaspoons chili powder 1 teaspoon ground cumin 1 can (14.5 ounces) diced tomatoes 3 cups cooked pinto, kidney, or black beans; or 2 cans (each 15 ounces) beans, drained and rinsed, plus 1 cup bean-cooking liquid or water 6 ounces sharp cheddar, grated (1 1/2 cups) 1 avocado, pitted, peeled, and chopped 1/2 cup fresh cilantro leaves or small sprigs Sour cream and blistered corn tortillas, for serving
Directions
Heat oil in a large straight-sided skillet over medium. Reserve 1/4 cup diced onion; add remaining onion to skillet along with garlic. Season with salt and cook, stirring, until tender, 4 to 6 minutes.
Add chipotle, chili powder, cumin, and tomatoes with their juices; cook, stirring, 2 minutes. Add beans and cooking liquid; bring to a simmer. Cook until slightly thickened, 15 to 18 minutes. Season to taste. Sprinkle with cheese, cover, and cook until just melted, about 2 minutes.
Remove from heat; top with reserved onion, avocado, and cilantro, and serve with sour cream and tortillas.
Cook’s Notes You can substitute 1/4 teaspoon smoked paprika and 1/4 teaspoon cayenne pepper for the chipotle.
Cook’s Notes
You can substitute 1/4 teaspoon smoked paprika and 1/4 teaspoon cayenne pepper for the chipotle.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Weeknight Vegetarian Chili
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Weeknight Vegetarian Chili
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
