Vegetarian Chili

7 1/2 Cups cooked beans
(1 lb dried beans cooked, or four 15 ounce cans)
2 Tablespoons olive oil
2 Large onions, diced
1 Dried or canned chipotle pepper
1 Tablespoon mild chili powder, or to taste
1 Tablespoon dried whole oregano
1 Tablespoon dried whole oregano
1 Tablespoon dried cumin
1/2 Teaspoon allspice
1 Large can (28 ounces) crushed tomatoes, undrained
5 cloves garlic, mashed
Salt and pepper, to taste

  1. Drain beans in a colander.
  2. Heat oil in a large Dutch oven or saucepan. Add the onions and sauté over medium heat until they are soft and golden.
  3. Crush the chipotle pepper if using dried, or mince is using canned.
  4. Add the chipotle pepper, red chile powder, oregano, cumin and allspice to the onion. Cook for 2 minutes.
  5. Add the tomatoes and beans. Simmer for 45 minutes, adding liquid if the mixture gets too dry.
  6. Add salt and pepper to taste, and more chili if you want a hotter dish

Serves 6: Calories 250, Protein 15 grams, Fat 3.5 grams, Carbohydrate 45 grams, Fiber 20 grams.

–Care Management Corner

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