VEGETARIAN CHILI

Vegetarian Chili image

Provided by Food Network Kitchen

Time 1h30m

Yield 8 servings

Number Of Ingredients 17

Ingredients

3 tablespoons extra-virgin olive oil
2 carrots, chopped
1 red onion, chopped
1 poblano chile pepper, seeded and chopped
1 yellow bell pepper, chopped
Kosher salt
3 cloves garlic, minced
3 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
Freshly ground pepper
1/2 cup lager
1 28-ounce can whole peeled tomatoes, crushed by hand
1 15-ounce can black beans, drained and rinsed
1 15-ounce can pink beans, drained and rinsed
1/2 cup chopped fresh cilantro

Steps:

Heat the oil in a large pot over medium-high heat. Add the carrots, red onion, poblano, bell pepper and 1/2 teaspoon salt and cook, stirring, until just starting to brown, about 10 minutes. Stir in the garlic, chili powder, cumin, coriander, cinnamon and a few grinds of pepper.
Add the lager and simmer until mostly reduced, about 1 minute. Add 2 1/2 cups water and the tomatoes. Stir in the black beans and pink beans. Bring to a simmer and cook, adjusting the heat as needed and stirring occasionally, until slightly thickened, 45 minutes to 1 hour. Stir in the cilantro.

*** Explore more Vegetarian Chili Recipes »

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