Two-Bean Chili
with anaheims and portabellos

Name: Two-Bean Chili
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 cloves Garlic, minced; 1 Red onion, diced; 1 Red pepper, chopped; 2 Peppers, Anaheim, chopped ((substitute green peppers)); 3 Zucchini, chopped; 2 Portabello mushrooms, chopped; 1/4 bunch Cilantro, chopped; 1 can Diced tomatoes with green chilies, drained; 1 can Kidney beans (14oz / 397g can), rinsed and drained; 1 can Black beans (14 oz / 397 g can), rinsed and drained; 3 Tbsp Cooking oil; 2 1/2 cups Vegetable broth; 2 tsp Cumin; 2 tsp Coriander; 1/4 tsp Chili powder; 1 Avocado, cubed; for serving Sour cream; 2 oz Mexican blend cheese, grated ((like jack, colby, cheddar))

Active: 25 min Total: 40 min

Original

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.

Dependency

Two-Bean Chili Enchiladas

Proteins

Beans, black, Beans, kidney

Cuisines

American

Ingredients

Metric

Servings:

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))

Prep

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

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Make

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.
Add peppers, zucchini, mushrooms, tomatoes, beans, broth, cumin, coriander, and chili powder. Cover and bring to a boil.
Cook uncovered for another 3 to 5 minutes, until all ingredients are cooked through.
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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