Super Bowl Recipes: Hearty Vegetarian Chili
Full of beans and full of smoky depth of flavor, adapted from The Food Lab.
Servings: 2 1/2 quarts
Ingredients
- 1 4-ounce can green chiles
- 2 15-ounce cans garbanzo beans, rinsed and drained
- 2 15-ounce cans red kidney beans, rinsed and drained
- 1 large onion, cut into a small dice
- 1 28-ounce can crushed tomatoes
- a few glugs of olive oil
- 1 tablespoon dried oregano, or 2 tablespoons fresh oregano leaves
- 1 tablespoon kosher salt, plus more to taste
- 1 tablespoon mild chili powder
- 1 tablespoon plus 1 teaspoon ground cumin
- 1 tablespoon plus 1 teaspoon cocoa powder
- 2 tablespoons corn flour
- 2 chipotles in adobo, diced
- 1 pint (two cups) water
Instructions
- In a large pot, cook the onions in the olive oil until translucent, about 5 minutes. Stir in the oregano, salt, chili powder, cumin, cocoa powder, and corn flour and cook for about one minute more.
- While the onions are cooking, purée the chickpeas in a food processor until chunky. Use a little water to loosen the beans if they are too stiff.
- Add the remaining ingredients -- the kidney beans, garbanzo paste, chiles, chipotles, and tomatoes -- to the pot, along with the water, and stir.
- Bring to a boil, the lower to a simmer and cook, partially covered, for about 1 1/2 hours. Taste for seasoning. Serve hot, or better yet, the next day.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
