Not-Sad Vegetarian Chili
We don’t usually go in for this type of thing…vegetarian chili? So often they are kind of lackluster. Not this time guys, this bean packed chili is so flavorful, you won’t even notice what’s not in there (the meat). Get in the kitchen, simmer up this hearty stew and let me know what you think. Is it a new permanent member of the family?
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Sam’s Vegetarian Chili
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1. In a large Dutch oven or other heavy pot, heat oil over medium-high. Add onion, poblano, and garlic; season with salt. Cook, stirring occasionally, until onion is translucent, about 4 minutes. Stir in green chiles, chili powder, and cumin and cook 3 minutes. Add beans, tomatoes and juice, and 2 cups water; bring to a boil over high. Reduce heat and simmer until vegetables are tender and chili is thickened, 20 to 30 minutes. Season to taste with salt.
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