Budget-Friendly Veggie Chili
| Servings | Prep Time | Cook Time |
| 6-8servings | 15minutes | 45minutes |
| Servings | Prep Time |
| 6-8servings | 15minutes |
| Cook Time |
| 45minutes |
Ingredients
- 2 tbsp olive oil
- 1 yellow onion finely chopped
- 1 Jalapeño pepper finely chopped
- 3 large garlic cloves finely chopped
- 2 tbsp chili powder
- 2 tsp cumin
- 1 tsp paprika
- 1-1/2 tsp dried oregano
- 1 tbsp Tabasco® Chipotle sauce
- 1-1/3 cups vegetable broth
- 1 28 oz. can diced tomatoes
- 1 tbsp brown sugar
- 1 tbsp cocoa powder
- 1 cup red beans
- 1 cup black beans
- salt
- black pepper
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
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Instructions
- Heat up the oil in a large stock pot.
- Sauté the onion and the jalapeno pepper for 3-4 minutes on medium-high heat.
- Add garlic and sauté for 1 more minute.
- Add spices and herbs and cook for 1 to 2 minutes, with constant stirring.
- Add Tabasco® Chipotle sauce, vegetable broth and diced tomatoes. Add brown sugar and cocoa powder and stir well.
- Bring to a boil and simmer on medium heat for 15 minutes.
- Add beans, season to taste.
- Simmer for at least 15 minutes or until you get the desired texture (depending on how thick you like it).
- Add toppings to taste: shredded cheese, sour cream, cilantro, lime juice, chopped green onion, guacamole.
Recipe Notes
Leftover uses:
You can use the leftover chili to make chili macaroni or chili shepherd's pie.
