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Hill O' Beans Vegetarian Chili
My complaint with some vegetarian chili is that it doesn't have enough flavor, but this thick, hearty chili, filled with chunky vegetables and lots of beans, fills the bill. The dry soup mix intensifies the flavors and helps to make this a meal your family will look forward to. This chili is best made a day or two ahead of time so that the flavors can meld, but you can also put it together in less than an hour.
Ingredients:
Instructions:
In a 5-quart Dutch oven, heat the oil over medium heat, add the onion, garlic, and chiles, and cook, stirring, until the vegetables have softened a bit, 3 to 4 minutes. Add the chili powder, cumin, and soup mix and cook, stirring, for 2 to 3 minutes to allow the oils in the spices to cook. Add the tomatoes, bring the mixture to a boil, and add the water or vegetable broth and lime juice. Add the beans and corn and bring the chili to a simmer. Reduce the heat to medium-low and simmer the chili, partially covered, for 30 minutes.
Stir in the cilantro and serve the chili garnished with sour cream, cheese, red onion, and jalapeños. Leftover chili can be frozen for up to 6 weeks.
