One of the most delicious chilis I have ever eaten. Everyone will love this, vegetarian and carnivore alike.
2 tablespoons vegetable oil
1 large onion, chopped fine
1 red bell pepper, chopped fine
8 oz white mushrooms, chopped fine
4 garlic cloves, minced
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon minced canned chipotle chile in adobo sauce
2 (15 oz) cans red kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
2 (15 oz) cans diced tomatoes
1 (15 oz) can tomato sauce
1 cup vegetable broth
1 zucchini, cut into 1/4 inch dice
1 yellow summer squash, cut into 1/4 inch dice
Salt
Heat vegetable oil over medium high heat in a large Dutch oven. Add onion, mushrooms, bell pepper, garlic, chili powder, cumin, coriander, and chipotle chile. Sauté 8-10 minutes until softened and the liquid released by the mushrooms is evaporated.
Add kidney and black beans, diced tomatoes, tomato sauce, broth, zucchini, and yellow squash and bring to a simmer. Reduce heat to medium low and simmer, stirring occasionally, 40 minutes. Taste and add salt as desired. Serve.
2 tablespoons vegetable oil
1 large onion, chopped fine
1 red bell pepper, chopped fine
8 oz white mushrooms, chopped fine
4 garlic cloves, minced
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon minced canned chipotle chile in adobo sauce
2 (15 oz) cans red kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
2 (15 oz) cans diced tomatoes
1 (15 oz) can tomato sauce
1 cup vegetable broth
1 zucchini, cut into 1/4 inch dice
1 yellow summer squash, cut into 1/4 inch dice
Salt
Heat vegetable oil over medium high heat in a large Dutch oven. Add onion, mushrooms, bell pepper, garlic, chili powder, cumin, coriander, and chipotle chile. Sauté 8-10 minutes until softened and the liquid released by the mushrooms is evaporated.
Add kidney and black beans, diced tomatoes, tomato sauce, broth, zucchini, and yellow squash and bring to a simmer. Reduce heat to medium low and simmer, stirring occasionally, 40 minutes. Taste and add salt as desired. Serve.
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