Vegetarian Chili
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Note: this recipe makes 8 servings. If you wish to make less, adjust the ingredients accordingly. Otherwise, reserve the extras for another meal.
| Servings |
| 8 |
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Vegetarian Chili
Note: this recipe makes 8 servings. If you wish to make less, adjust the ingredients accordingly. Otherwise, reserve the extras for another meal.
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Ingredients
- 1tablespoon extra virgin olive oil
- 1 yellow onionchopped
- 1pound cremini mushroomschopped
- 1large yellow bell pepperchopped
- 1 eggplantchopped
- 2teaspoons ground coriander
- 1canned chipotle chile pepper in adobo saucefinely chopped
- 1teaspoon ground cumin
- 1/2teaspoon sea salt
- 1 1/2cups low-sodium vegetable broth
- 4 plum tomatoeschopped
- 1can (14 ounces) black beansrinsed and drained
- 1can (14 ounces) red kidney beansrinsed and drained
- 1can (14 ounces) navy beansrinsed and drained
- 1tablespoon unsweetened cocoa powder
- 2teaspoons dried oregano
- 1small avocadopitted, peeled and sliced
- 1/3cup chopped cilantro
Servings:
Instructions
- In a large saucepan over medium heat, heat the oil. Cook the onion for 6 minutes, or until softened. Add the mushrooms, bell pepper, eggplant, and garlic and cook for 3 minutes. Add the chipotle pepper, coriander, cumin, and salt and cook, stirring, for 30 seconds. Add the broth, tomatoes, beans, coca, and oregano and stir to combine. Bring to a boil, reduce the heat, cover, and simmer for 20 minutes.
- Divide the chili among 8 soup bowls and top with the avocado and cilantro. (If you have leftovers, save for another lunch or dinner)
