Even though spring is around the corner and cold winter days are behind us, there is something comforting in this meatless chili. It’s full of flavor and protein and is an easy one-pot-meal that taste just as great the next day.
This recipe is pretty mild, since my kids are not big fans of spicy food. But if you like it a little hotter, you can add another poblano chili.
- 2 tbs organic extra-virgin olive oil
- 1 organic large yellow onion, chopped
- 1 organic poblano chili, seeded and chopped
- 4 garlic cloves, minced
- coarse salt
- 1 can (4 ounces) diced green chilies
- 4½ tsp chili powder
- 2 tsp ground cumin
- 2 cans (15 ounces each) organic kidney beans, rinsed and drained
- 2 cans (15 ounces each) organic pinto beans, rinsed and drained
- 1 can (28 ounces) organic diced tomatoes
- 2 cups of water
- In a large Dutch oven heat oil over medium-high. Add onion, poblano, garlic and season with salt. Cook, stirring occasionally, until onion is translucent, about 4 minutes.
- Stir in green chilies, chili powder, cumin and cook for 3 minutes.
- Add beans, tomatoes with their juice and 2 cups of water, season with salt to taste. Bring to a boil over high heat. Reduce heat and summer until vegetables and tender and chili is thickened, about 20-30 minutes.