Light Vegetarian Bean Chili
Could we develop a vegetarian bean chili that even die-hard meat eaters would love?
Gather Your Ingredients
Key Equipment
Before You Begin
We recommend a mix of pinto, black, and red kidney beans. If you like your chili spicier, you can increase the amount of cayenne. Serve this chili over rice.
Instructions
1.
Toast the cumin seeds in a large Dutch oven over medium-low heat, stirring constantly, until fragrant, 1 minute. Stir in the onion, bell pepper, garlic, chili powder, oil, cayenne, and ½ teaspoon salt. Cover and cook, stirring often, until the vegetables are softened, about 8 to 10 minutes.
2.
Stir in the beans, water, tomatoes, oregano, and brown sugar, scraping up any browned bits. Bring to a boil over medium-high heat; reduce the heat to medium-low and simmer until the chili is slightly thickened, about 25 minutes.
3.
Stir in the corn and continue to simmer until heated through, 5 to 10 minutes. Off the heat, stir in the cilantro and lime juice, and season with salt to taste. (The chili can be refrigerated in an airtight container for up to 3 days.)
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