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Vegetarian Chipotle Chili
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Vegetarian Chipotle Chili

1 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1/4 cup olive oil
1 1/2 cups onion, diced
4 cloves garlic, minced
2 tsp cumin
1/2 tsp red pepper flakes chipotle spices and rubs
1/2 tsp black pepper
2 tsp chipotle chili powder
2 Tbsp tomato paste
3 stalk s celery, diced
4 large carrots, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 can (28 oz.) whole peeled tomatoes, drained, chopped
2 cups tomato juice
2 cans (15 oz. each) kidney beans, drained
1 can (15 oz.) pinto beans, drained
2 Tbsp chipotle Tabasco sauce
Salt to taste
Garnish:
2 Tbsp chipotle Tabasco sauce
16 oz sour cream
8 oz shredded sharp cheddar cheese
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Let's Make It
1
Heat oil in large heavy pot over high heat. Add onions, garlic, cumin, pepper flakes and black pepper. Sauté until onions are transparent.
2
Stir in chili powder and tomato paste. Sauté for 30 seconds then stir in celery, carrots and peppers. Cook and stir for 2-3 minutes. Stir in tomatoes, tomato juice and beans. Bring the mixture to a boil. Reduce heat and simmer for 20 minutes. Stir in the Chipotle Tabasco sauce and season to taste.
3
To make garnish:
4
Stir together the Chipotle Tabasco sauce and sour cream. Top each bowl of chili with a spoonful of the sour cream/Tabasco mixture and then sprinkle with cheese. Serve immediately.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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