SPICY VEGETARIAN CHILI

Spicy Vegetarian Chili image

The trick to getting this meatless chili on the table in under an hour? Starting with marinara sauce. It's spiced with cumin and chipotle-chile powder and topped with thinly sliced jalapenos for heat.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 50m

Number Of Ingredients 10

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Ingredients

2 tablespoons extra-virgin olive oil
1 chopped onion
1 green bell pepper, cut into a 1/2-inch dice
Kosher salt and freshly ground pepper
1 teaspoon ground cumin
1 teaspoon chipotle-chile powder
2 cups Marinara or store-bought marinara
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can red kidney beans, drained and rinsed
Chopped avocado, cilantro leaves, thinly sliced chile peppers, and sour cream, for serving

Steps:

In a medium pot, heat oil over medium-high. Add onion and bell pepper; season with salt and cook, stirring, until tender, 6 to 8 minutes. Add cumin and chile powder; cook until fragrant, 1 minute. Add marinara, 2 cups water, and both beans; bring to a boil. Reduce to a simmer and cook, stirring occasionally, until slightly thickened, about 25 minutes. Season with salt and pepper. Serve, topped with avocado, cilantro, chile peppers, and sour cream.

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