Tuesday, January 1, 2013
Vegetarian Bean Chili
Happy New Year everyone! The past 2 years I've kicked off January with a healthy recipe, so I'm continuing the tradition in 2013 with this awesome vegetarian chili. I would seriously cry and go on a hunger-strike if the only way to eat healthy was to eat a plain nasty chicken breast and some steamed broccoli. Eating boring, flavorless food is no way to go through life.
Fortunately, this chili is made up of major health foods like veggies and beans, but it's so hearty and flavorful that you completely forget you're getting a huge dose of nutrition.
Right now, many of you reading are probably nursing champagne hangovers from last night, and want nothing more than to faceplant into a sack of Five Guys cheeseburgers. Do that today, make this tomorrow. This chili takes 25 minutes to throw together, makes delicious leftovers, and is made with pantry staples. I bet many of you have all the ingredients on hand right now!
Here's what you'll need:
1 (28 ounce) can diced tomatoes
2 tablespoons vegetable oil
1 large yellow onion or 2 small ones, finely chopped
3 tablespoons chili powder
2 teaspoons ground cumin
3 garlic cloves, minced
1 (15.5 ounce) can black beans, drained and rinsed
1 (15.5 ounce) can kidney beans, drained and rinsed
1 tablespoon minced canned chipotle chiles in adobo
1 1/2 cups frozen corn
Salt and pepper
Lime wedges and chopped avocado for serving
Pour tomatoes into the bowl of a food processor, and pulse until coarsely ground (when it looks like jarred salsa, that's the right consistency.) Set aside.
In a large pot, heat vegetable oil over medium heat. When the oil is shimmering, saute onions for about 5 minutes. Stir in chili powder, cumin, and garlic, and cook for about 30 seconds, or until fragrant.
Pour in beans, chipotle chiles, and tomatoes. Simmer until slightly thickened, about 15 minutes. Stir in corn, and cook until heated through, approximately 2 minutes. If your chili is too thick, stir in water a few tablespoons at a time to desired consistency. Add salt and pepper to taste. Before serving, squeeze a lime wedge over each portion, and top with chopped avocado.
Source: Adapted from The Best Simple Recipes
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