Name: Smoky Two-Bean Vegetarian Chili
Total time: 28 min
Yield: Serves 4 (serving size: about 1 1/2 cups)
Ingredients: 1 tablespoon olive oil; 4 garlic cloves, finely chopped; 1 small onion, finely chopped (about 1 cup); 1 small green bell pepper, chopped (about 1 cup); 1 teaspoon ground cumin; 1 cup water; 2 teaspoons finely chopped chipotle chiles, canned in adobo sauce; 1 teaspoon salt; ½ teaspoon black pepper; 2 (15-ounce) cans unsalted black beans, drained; 1 (15-ounce) can unsalted pinto beans, drained; 1 (14.5-ounce) can unsalted petite diced tomatoes, undrained

Directions

Step 1
Heat a Dutch oven or large saucepan over medium-high heat. Add oil to pan; swirl to coat.

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Step 2
Add garlic, onion, and bell pepper; sauté 4 minutes.
Step 3
Add cumin; sauté 30 seconds.
Step 4
Stir in 1 cup water and remaining ingredients.
Step 5
Bring to a boil; cover, reduce heat, and simmer 5 minutes.
Step 6
Remove 1 cup bean mixture from pan with a slotted spoon; place in a bowl. Mash beans with a fork.
Step 7
Stir mashed beans into chili. Simmer 5 minutes.
Step 8
3 Ways to Riff: - Add ground turkey or ground beef for a meaty version; cook it with the veggies. - Use any other type of bean: kidney beans, chickpeas (garbanzo beans), or red beans. - Swap in 1 can of hominy or 1 cup frozen corn in place of 1 can of beans.

Nutrition Facts

Per Serving:

347 calories; fat 6.1g; saturated fat 0.5g; mono fat 2.5g; poly fat 0.4g; protein 18g; carbohydrates 56g; fiber 17g; iron 5mg; sodium 668mg; calcium 186mg.

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Ingredients

Directions

Nutrition Facts