Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Spicy Three-Bean Pantry Chili
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- Level: Easy
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 613
- Total Fat
- 11 g
- Saturated Fat
- 1 g
- Carbohydrates
- 106 g
- Dietary Fiber
- 22 g
- Sugar
- 10 g
- Protein
- 26 g
- Cholesterol
- 0 mg
- Sodium
- 2248 mg
This vegetarian chili gets its rich flavor from caramelizing tomato paste and warming herbs, rather than long hours of cooking. You can amp up the heat by using a spicy salsa or some of the adobo paste (though the chile itself is pretty hot). Add corn for some sweetness, or canned hominy for a chunkier and funkier chili.
- Level: Easy
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 613
- Total Fat
- 11 g
- Saturated Fat
- 1 g
- Carbohydrates
- 106 g
- Dietary Fiber
- 22 g
- Sugar
- 10 g
- Protein
- 26 g
- Cholesterol
- 0 mg
- Sodium
- 2248 mg
Ingredients
Directions
- Heat the oil in a medium pot over medium-high heat. Add the tomato paste and cook, smearing and stirring constantly with a heat-proof spatula or flat-edged wooden spoon, until dark and aromatic, about 90 seconds. Add the chipotle, chili powder and oregano, and cook, stirring, for 1 minute. Stir in the salsa and 1 1/4 cup water. Stir in the beans and hominy. Bring to a boil, reduce the heat to medium-low, cover and simmer for 25 minutes, stirring occasionally.
- Meanwhile, bring 1 1/2 cups water to a boil in a small saucepan with a lid. Stir in the rice, reduce the heat to medium low, cover and simmer until the water is absorbed, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes.
- Remove the chili from the heat, stir in the cider vinegar and let stand 1 minute. Fluff the rice with a fork, divide it among 6 serving bowls and top with the chili. Serve with pickled jalapenos and tortilla chips, if desired.
