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Not-Sad Vegetarian Chili

January 10, 2014

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?

Related: 42 Slow-Cooker Recipes Worth the Wait

Sam’s Vegetarian Chili

2 tablespoons extra-virgin olive oil

1 large yellow onion, chopped

1 poblano chile, seeded and chopped

4 garlic cloves, minced

Coarse salt

1 can (4 ounces) diced green chiles

4 1/2 teaspoons chili powder

2 teaspoons ground cumin

2 cans (15.5 ounces each) kidney beans, rinsed and drained

2 cans (15.5 ounces each) pinto beans, rinsed and drained

1 can (28 ounces) diced tomatoes

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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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