Southwest Vegetarian Chili Bowls

Feb 1, 2020 | mains, vegetarian

I am very into anything Southwestern! This recipe is pretty much like eating a bowl of nacho dip. But it’s healthy and hearty. You can either crush the chips in, or dip them into everything. I promise you will not miss the meat at all in this one!

It’s so much fun with the toppings. Serve family style with all the toppings!

I recommend doing a double batch and freeze for a few more dinners!

Enjoy!

xx Sammy

Print Recipe
SOUTHWEST VEGETARIAN CHILI BOWLS
Author: Samantha Goren, RD
Servings
people
Ingredients
  • 1 large white onion chopped finely
  • 3 cloves garlic minced
  • ½ bunch cilantro chopped (optional)
  • 1 tsp chipotle chili plus 1adobo you will buy 1 small can of chipotle chilis in adobo
  • ¼ cup tomato paste
  • 2, 20-oz. cans pinto beans drained and rinsed, 40 oz. total
  • ¼ cup extra virgin olive oil
  • 2 tsp chili powder
  • 1, 30-oz. can crushed diced or whole tomatoes
  • 2 limes
  • 1 avocado sliced
  • 1 small container of sour cream
  • 1 cup Cheddar cheese shredded
  • sea salt & ground black pepper to taste
  • 2 cups tortilla chips or Fritos for serving.
Servings
people
Ingredients
  • 1 large white onion chopped finely
  • 3 cloves garlic minced
  • ½ bunch cilantro chopped (optional)
  • 1 tsp chipotle chili plus 1adobo you will buy 1 small can of chipotle chilis in adobo
  • ¼ cup tomato paste
  • 2, 20-oz. cans pinto beans drained and rinsed, 40 oz. total
  • ¼ cup extra virgin olive oil
  • 2 tsp chili powder
  • 1, 30-oz. can crushed diced or whole tomatoes
  • 2 limes
  • 1 avocado sliced
  • 1 small container of sour cream
  • 1 cup Cheddar cheese shredded
  • sea salt & ground black pepper to taste
  • 2 cups tortilla chips or Fritos for serving.
Instructions
  1. Prep ingredients and set up for ease.
  2. Using a fork, pull 1 chipotle chile from can, then finely chop until a paste forms. Transfer to a small bowl, along with 1 tsp. adobo sauce from can. Add tomato paste.
  3. Heat about ¼ cup olive oil in pot or Dutch oven over medium heat. Add onion, garlic and chili powder. Add tomato pasta/chipotle mixture and cook for about 2-3 minutes, stirring frequently until red and sticky.
  4. Add tomatoes and bring to a simmer. Cook, stirring frequently until tomatoes are cooked down, about 8-10 minutes.
  5. Add beans, salt and 5 cups of water.
  6. Turn up to high and bring to a boil. Once reaches a boil, turn heat down to medium-low (should be a simmer). Simmer for about 30-40 minutes.
  7. Using a potato masher, mash about 1/3 of beans randomly. This will help thicken the chili.
  8. Squeeze in juice of ½ of a lime.
  9. Cut remaining lime in half and slice avocado.
  10. Serve chili family style with toppings: chips, avocado, sour cream, cheese, cilantro and lime wedges. I recommended putting the pot right onto the table once it is cool enough.
Recipe Notes

Feel free to double Pour the extra sauce from baking dish over chicken when serving. If you use good quality tomatoes, it can make the world of a difference in your recipe. I love Mutti brand crushed tomatoes or Alessia brand whole tomatoes (can even use a combo of both).

 

Adapted from Bonappetit

2020-05-03T19:41:04+00:00

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