This smoky-flavored chili is so good you’ll never miss the meat!
½ cup extra-virgin olive oil (enough to generously
cover bottom of pot)
2 large white onions, chopped
Cook until softened and translucent
12 garlic cloves minced or crushed
Cook 1-2 minutes
4 tsp. chili powder
Cook 2-3 minutes until oil has taken on the color of the chili
3 or 4 chipotle peppers in adobo sauce (Goya), plus 3 tsp. adobo sauce
Finely chop chipotle peppers
Optional: add 1 tsp crushed red pepper flakes (we do!)
1 6-oz. can cup tomato paste
Cook until it starts to stick to bottom of pan when scraped with spatula (almost burned)
2 28-oz. cans diced tomatoes (can be fire roasted or not)
Gradually increase heat until simmering. Cook 10 minutes.
4 15-oz. cans
pinto beans, drained and rinsed
4 tsp. salt
(to taste) Freshly ground black pepper
4 cups vegetable stock
Simmer with splatter screen at least 30 minutes, until thickened
1 lime
Add juice of lime at end of cooking
Fritos or other salty tortilla chips
Serve with Fritos to mix in when eating
Squeeze a wedge of lime to each bowl when serving
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