By Casa de Suna
Published Dec 29
This rich, warming vegetarian chili leverages all of your favorite hearty vegetables and comes together in no time.
Our special touch here is thinly-sliced red onion, pickled simply with a squeeze of lime, which yields a full flavored result for additional texture and balance.
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How to Make It
Difficulty: Easy
Overall Time: 35 min
Prep Time: 15 min
Cook Time: 20 min
Serves: 4
INGREDIENTS
Chili
- 2 tbsp olive oil
- 1 small red onion, finely chopped
- 1 large carrot, peeled and finely chopped
- 1 green bell pepper, finely chopped
- 2 garlic cloves, minced
- 1 tsp kosher salt
- Freshly ground black pepper
- 2 tbsp tomato paste
- 2 tsp smoked sweet or hot paprika
- ½ tsp cinnamon
- 1 ½ tsp cumin
- 1 can (28 fl oz/796 mL) whole plum tomatoes
- 1 cup water
- 2 cans (19 fl oz/540 mL) kidney beans, drained and rinsed
Pickled Red Onions
- 1 small red onion, thinly sliced
- 2 tbsp lime juice
- ¼ tsp kosher salt
Toppings
- Sour cream
- Avocado
- Cilantro
- Poblano Hot Sauce
INSTRUCTIONS
- Heat oil in a large pot over medium-high heat. Add chopped onion, carrot, pepper and garlic. Season with 1 tsp salt and black pepper. Cook until onion is soft, approximately 5 to 7 minutes. Add tomato paste and spices and cook, stirring constantly, until paste begins to coat the bottom of pan, about 1 minute. Stir in tomatoes and water. Boil, then reduce heat to medium-low and simmer, stirring occasionally and breaking up tomatoes with a spoon, until carrots are tender and mixture has thickened, approximately 20 to 25 minutes.
- Meanwhile, combine sliced onion with lime juice and ¼ tsp salt in a medium bowl. Let stand, at least 20 minutes.
- Stir beans into tomato-mixture until warmed through. Divide chili among bowls. Top with sour cream, avocado, cilantro and pickled onions. Season with black pepper. Serve with hot sauce.
How to Store It
Chili and pickled onions can be made ahead and refrigerated in airtight containers for up to 2 days.
