Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Vegetarian Chili
Getting reviews...
- Level: Easy
- Total: 1 hr 30 min
- Active: 35 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 211
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 11 g
- Sugar
- 5 g
- Protein
- 9 g
- Cholesterol
- 0 mg
- Sodium
- 678 mg
- Level: Easy
- Total: 1 hr 30 min
- Active: 35 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 211
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 11 g
- Sugar
- 5 g
- Protein
- 9 g
- Cholesterol
- 0 mg
- Sodium
- 678 mg
Ingredients
Directions
- Heat the oil in a large pot over medium-high heat. Add the carrots, red onion, poblano, bell pepper and 1/2 teaspoon salt and cook, stirring, until just starting to brown, about 10 minutes. Stir in the garlic, chili powder, cumin, coriander, cinnamon and a few grinds of pepper.
- Add the lager and simmer until mostly reduced, about 1 minute. Add 2 1/2 cups water and the tomatoes. Stir in the black beans and pink beans. Bring to a simmer and cook, adjusting the heat as needed and stirring occasionally, until slightly thickened, 45 minutes to 1 hour. Stir in the cilantro.
