with anaheims and portabellos
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.
- 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))
- 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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- 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.