Home / low calorie recipes / Smoky Two-Bean Vegetarian Chili | Low calorie vegan recipes

Smoky Two-Bean Vegetarian Chili | Low calorie vegan recipes

Smoky Two-Bean Vegetarian Chili | Low calorie vegan recipes

BY ANN TAYLOR PITTMAN

Low calorie vegan recipes

Hand on Time:15 mins
TOTAL TIME: 28 mins
YIELD :Serves 4 (serving size: about 1 1/2 mugs)

A wee little bit of canned chipotle chiles runs quite a distance in infusing this hearty chili with rich, smoky flavour and a hint of high temperature. (Cost for 4: $4.69)

Ingredients

  • 1 tablespoon essential olive oil
  • 4 garlic cloves, finely chopped
  • 1 small onion, finely cut (about 1 cup)
  • 1 small renewable bell pepper, sliced (about 1 glass)
  • 1 teaspoon ground cumin
  • 1 cup water
  • 2 teaspoons finely sliced chipotle chiles, canned in adobo sauce
  • 1 teaspoon salt
  • 1/2 teaspoon dark-colored pepper
  • 2 (15-ounce) cans unsalted dark beans, drained
  • 1 (15-ounce) can unsalted pinto coffee beans, drained
  • 1 (14.5-ounce) can unsalted petite diced tomatoes, undrained

MORE: Soba-Edamame Noodle Bowl | Low calorie vegan recipes

How to Make It

  1. Warmth a Dutch oven or large saucepan over medium-high heat. Add oil to pan; swirl to coat.
  2. Add garlic clove, onion, and bell pepper; saut? 4 minutes.
  3. Add cumin; saut? 30 mere seconds.
  4. Mix in 1 cup water and staying ingredients.
  5. Bring to a boil; cover, reduce warmth, and simmer five minutes.
  6. Remove 1 glass bean blend from pan with a slotted spoon; put in place a dish. Mash coffee beans with a fork.
  7. Stir mashed beans into chili. Simmer five minutes.
  8. Three ways to Riff: – Add floor turkey or ground beef for a meaty version; make it with the vegetables. – Use any type of bean: kidney beans, chickpeas (garbanzo coffee beans), or red beans. – Swap in 1 can of hominy or 1 glass frozen corn instead of 1 can of coffee beans.

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