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Two-Bean Chili
with anaheims and portabellos

Active: 25 minTotal: 40 min
20131211 two bean anaheim chili 2.jpg?ixlib=rails 2.1

Chili is not a meal you make in small batches. This chili definitely serves more than 4, which is why it's perfect for repurposing into our chili enchiladas tomorrow night. Feel free to play with spices to find a chili flavor that you and your whole family will love.

Ingredients

Servings:
4
Metric
Two-Bean Chili:
  • Garlic - 4 cloves, minced
  • Red onion - 1 , diced
  • Red pepper - 1 , chopped
  • Peppers, Anaheim - 2, chopped ((substitute green peppers))
  • Zucchini - 3, chopped
  • Portabello mushrooms - 2, chopped
  • Cilantro - 1/4 bunch, chopped
  • Diced tomatoes with green chilies - 1 can, drained
  • Kidney beans (14oz / 397g can) - 1 can, rinsed and drained
  • Black beans (14 oz / 397 g can) - 1 can, rinsed and drained
  • Cooking oil - 3 Tbsp
  • Vegetable broth - 2 1/2 cups
  • Cumin - 2 tsp
  • Coriander - 2 tsp
  • Chili powder - 1/4 tsp
  • Avocado - 1, cubed
  • Sour cream - for serving
  • Mexican blend cheese - 2 oz, grated ((like jack, colby, cheddar))

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Garlic / Red onion / Peppers / Zucchini / Portabellos / Cilantro - Prep as directed. (Can be done up to 3 days before)
  2. Tomatoes - Drain.
  3. Beans - Rinse and drain.

Make

  1. Heat a Dutch oven over medium-high heat. Add in cooking oil and then garlic to heated oil. Once you can smell the garlic, add in onions with a dash of salt. Saute until softened, ~3 minutes.
  2. Add peppers, zucchini, mushrooms, tomatoes, beans, broth, cumin, coriander, and chili powder. Cover and bring to a boil.
  3. Cook uncovered for another 3 to 5 minutes, until all ingredients are cooked through.
  4. Chop avocado while chili is cooking. Season chili to taste. This is a big pot of soup, so you might need quite some salt and pepper. Top with cilantro, avocado, sour cream, and cheese. Remember to save some chili for tomorrow night's enchilada filling.
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Reviews

This meal has 13 reviews

Very tasty! My wife really liked all the vegetables in this, but we still browned a pound of ground beef with the onions. To cut down on the soupiness, we added 2 tablespoons corn meal as it was cooking.

By: Clark
Posted: Mar 23, 2014
Diet: Original

Really flavorful, I did double most of the spices. Avocado is a must! It adds a nice creaminess.

By: Jenise
Posted: Jan 30, 2014
Diet: Original

Real good! It's a little more soupy than I expected but it was still delicious! Will definitely make again.

By: Caitlin
Posted: Jan 28, 2014
Diet: Original

I'm not sure why this is called "chili." True, it has chili powder in it, but calling the dish "chili" is like calling tomato basil soup "marinara." That said, it's a pretty tasty bean soup. And with all the recipes here, I have double the predicted cooking time. Chopping a whole onion, peppers, zucchini, avocado, mushrooms, and cilantro and rinsing and draining three canned foods takes a while (for me at least).

By: Meghan
Posted: Jan 25, 2014
Diet: Vegetarian

This ended up more like a soup rather than a chilli. Nobody was really excited about it but it could have been that our expectations of what chilli is, is very different.

By: Candace
Posted: Jan 22, 2014
Diet: Original

This was good, but nothing I would rave over or tell others they must make. But we're a meat-and-potatoes family, so I'm not surprised it left us feeling like something was missing. But we're determined to expand our horizons and try all the different meals Jess has to offer!

By: Mary Ann
Posted: Jan 20, 2014
Diet: Original