• Shopping List
• Meal Planner
• Collection

Spicy Vegetarian Chili

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large onion, chopped
• 2 large bell peppers (1 green, 1 red), chopped
• 3 medium carrots, finely chopped
• Kosher salt
• 6 cloves garlic, finely chopped
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons dried oregano
• 1/2 to 1 chipotle chile pepper in adobo sauce, chopped
• 1 tablespoon tomato paste
• 2 corn tortillas, torn into pieces
• 1/2 cup brewed coffee
• 1 28 -ounce can whole plum tomatoes, crushed by hand
• 2 tablespoons unsweetened cocoa powder
• 2 15 -ounce cans pinto beans, drained and rinsed
• 1/2 head cauliflower
• 1/2 cup finely chopped fresh cilantro, plus torn leaves for topping (optional)
• Shredded reduced-fat cheddar cheese, sliced scallions and/ or plain low-fat Greek yogurt, for topping
• Heat oil in a Dutch oven over medium heat. Add onion, celery and carrot and cook, stirring occasionally, until softened, about 5 minutes. Add water, broth, barley, black beans, great northern beans, kidney beans, chili powder, cumin and oregano. Bring to a lively simmer over high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, until the beans are tender, 1 3/4 to 2 1/2 hours (adding more water, 1/2 cup at a time, if necessary or desired). Season with salt.
• TIPS & NOTES
• Make Ahead Tip: Cover and refrigerate for up to 3 days.
• Slow-Cooker Variation: Use 2 cups water (instead of 9 cups) and combine all ingredients in a 5- to 6-quart slow cooker. Cover and cook until the beans are tender, about 4 hours on High or 7 to 8 hours on Low.
• For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.