Whether looking for an easy fix and forget crockpot dinner or a dish to warm to soul and spirit on a chili winter day, this chili has the spice and flavor to feed a hungry family or one with leftovers. If you want to get fancy, you can start with mixed dry beans to add and extra step but the canned beans are easy and make this a really quick dish. Cook it in a big pot on the stove and at is ready as soon as it is bubbly and heated through or let simmer longer to let the flavors mingle. This is perfect served with a salad or a whole grain loaf of peasant bread.
Vegetarian Chili
March 9, 2017
Category
Uncategorized
Vegetarian Chili with cilantro and cotija cheese
Persons
4
Ingredients
- 1 medium onion chopped
- 2 cans kidney beans
- 1 can black beans
- 1 can pinto beans
- 1 can Rotel tomatoes (choose your spice)
- 1 8 oz can tomato paste
- 1 14 oz can tomato sauce
- 1 TBS olive oil (or less for lower fat to saute onion
- 1 TBS brown sugar or honey
- 1 tsp salt
- 1 tsp chopped garlic
- 1 TBS chili pepper
- 1 TBS cumin
- cilantro for garnish
- Cotija or Queso Fresco Cheese for garnish
Instructions
- Add olive oil to skillet and saute onion until soft.
- Drain liquid from beans.
- Drain liquid from Rotel tomatoes.
- Add all ingredients except cilantro and cheese to slow cooker.
- (May cook in large pot on stove top instead)
- Cook on high in slow cooker for about 2 hours until heated through and flavors mingle.
- Add additional salt if needed.
© 2024 copyright Karen Vanderpool-Haerle