Budget-Friendly Veggie Chili

Recipe created by Nancy Bordeleau from Cinq Fourchettes

PREP TIME: 15 MIN

COOK TIME: 45 MIN

SERVES 6-8

INGREDIENTS

  • 2 tablespoons olive oil
  • 1 yellow onion, finely chopped
  • 1 jalapeño pepper, finely chopped
  • 3 large garlic cloves, finely chopped
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 1 ½ teaspoon dried oregano
  • 1 tablespoon TABASCO® Chipotle sauce
  • 1 1/3 cups vegetable broth
  • 1 can (28 oz) diced tomatoes
  • 1 tablespoon brown sugar
  • 1 tablespoon cocoa powder
  • 1 cup red beans
  • 1 cup black beans
  • 1 cup white beans
  • Salt and pepper

PREPARATION

  • Heat up the oil in a large stock pot.
  • Sauté the onion and the jalapeño pepper for 3-4 minutes on medium-high heat.
  • Add garlic and sauté for 1 more minute.
  • Put the spices and herbs in and cook for 1 to 2 minutes, with constant stirring.
  • Add TABASCO® Chipotle sauce, vegetable broth and diced tomatoes.
  • Top up with brown sugar and cocoa powder and stir well.
  • Bring to a boil and simmer on medium heat for 15 minutes.
  • Add the beans, season to taste.
  • Simmer for at least 15 minutes or until you get the desired texture (depending on how thick you like it).
  • Add toppings to taste: shredded Cheddar cheese, shredded Monterey Jack, sour cream, cilantro, lime juice, chopped green onion, guacamole

LEFTOVER USES

Chili macaroni & Chili shepherd’s pie