I was thinking about reviewing some of the soups I had posted about in the past for an "in case you'd missed it" sort of thing when I realized two things:
1. I do a lot of chilis.
2. Today's recipe was not yet among the posts.
Maybe I'll get to that review post, but in the meantime, enjoy this vegetarian chili recipe.
Vegetarian chili is perfect for people who are intentionally meat free or who are on a budget, or pretty much anyone who enjoys a satisfying meal without killing the calorie count. Did I mention it's also quick and easy? I love recipes that fit that entire description!
Today's recipe comes from the October 2011 issue of Everyday Food and I've been making it for about a year now. Go ahead and add this to your meal plan. Unless your family hates beans, they will likely love this. Both Drew and I are big fans.
Serve this chili with cornbread, tortilla chips, or over rice/baked potato. Top with any of your favorite chili toppings- sour cream, onion, jalapenos, or avocado.
from Everyday Food, October 2011
2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
1 poblano chile, seeded and chopped
4 garlic cloves, minced
1 can (4 ounces) diced green chiles
4 1/2 teaspoons chili powder
2 teaspoons ground cumin
2 cans (15.5 ounces each) kidney beans, rinsed and drained
2 cans (15.5 ounces each) pinto beans, rinsed and drained
1 can (28 ounces) diced tomatoes
In a large Dutch oven or other heavy pot, heat oil over medium-high. Add onion, poblano, and garlic; season with salt. Cook, stirring occasionally, until onion is translucent, about 4 minutes. Stir in green chiles, chili powder, and cumin and cook 3 minutes. Add beans, tomatoes and juice, and 2 cups water; bring to a boil over high. Reduce heat and simmer until vegetables are tender and chili is thickened, 20 to 30 minutes. Season to taste with salt.