This one’s slightly more involved than previous recipes so you might want to allot a bit more time for yourself. That said, this chili dish can last you three nights for two people. It’s hearty, delicious and pretty spicy. You can alleviate the heat with some sour cream and cheese, however.
And though some people are turned off by the word “vegetarian” you’ll never miss the meat in this chili. It’s colorful and delicious. The recipe says to serve with cornbread, but I find tortillas heated to soften them make a wonderful accompaniment as well.
Vegetarian Chipotle Chili
- 2 tablespoons 365 Everyday Value™ Extra Virgin Olive or Canola Oil
- 1/2 cup diced yellow onion
- 1/2 cup diced carrot
- 1 1/2 cups frozen Stoplight Pepper Strips
- 1 small package chili seasoning mix
- 1–3 tablespoons chipotle peppers in adobo sauce, minced
- 1 can (28 ounce) diced tomatoes
- 1 can kidney beans, drained
- 1 can (15 ounce) black beans, drained
- toppings: chopped scallions, sour cream, shredded cheese
Heat oil in a large pot over medium heat and sauté onions and carrots about 3 minutes, then add peppers and continue cooking until warm. Stir in seasoning mix and minced chipotles. Add tomatoes, beans and 1 cup water. Gently simmer over low heat, uncovered, 30 minutes. Garnish individual bowls using vegan and gluten-free toppings, if desired. Serve with warm cornbread (may contain dairy and gluten).
[via Whole Foods Market]
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