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Vegetarian Chili

October 23, 2013 by Dawna Stone

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.
Servings
8
Servings
8
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.
Servings
8
Servings
8
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
  1. 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.
  2. Divide the chili among 8 soup bowls and top with the avocado and cilantro. (If you have leftovers, save for another lunch or dinner)
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