Description
This hearty vegetarian chili is packed full of bold Southwestern flavors! Poblano peppers and plantain give the chili extra flare, and I promise you will NOT miss the meat! Such a healthy, easy meal for any occasion, and tastes amazing!
Ingredients
Scale
Chili
- 2 tablespoons grapeseed oil (any cooking oil you have on hand is fine)
- 2 tablespoons unsalted butter
- 1 medium yellow onion, small diced
- 4 large poblano peppers, medium diced
- 1 bell pepper, medium diced (whatever color you prefer)
- 1 ripe plantain, cut into small cubes
- 2 cups frozen corn
- 1 tablespoon kosher salt
- 1– 4 ounce can mild diced green chiles
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 2 Tablespoons chili powder
- 1 Tablespoon ground cumin
- 1 teaspoon ground coriander
- 1– 28 ounce can crushed tomatoes (pureed tomatoes will also work)
- 1– 12 ounce beer (preferably a lager style)
- 1 bay leaf
- 1– 15.5 ounce cans pinto beans, drained and rinsed
- 1– 15.5 ounce can chili beans, drained and rinsed
- 1 Tablespoon sugar
Toppings
- sour cream
- shredded Monterey jack cheese
- cilantro
- ripe avocado, cubed
- tortilla strips
- fresh jalapeños, cut into rounds (optional for extra heat!, caution this chili is already moderately spicy)
Instructions
- Heat grapeseed oil and butter over medium heat in large heavy bottom pot or Dutch oven.
- Add diced onion and cook until softened, about 5 minutes.
- Add poblano peppers, bell pepper, plantain, frozen corn, green chiles and kosher salt and cook until vegetables are softened, an additional 7 to 10 minutes.
- Add chili powder, cumin, coriander, garlic and cook for an additional minute.
- Add the tomato paste, crushed tomatoes, beer, bay leaf, canned beans, sugar and turn up the heat to bring to a simmer.
- Reduce heat to low and simmer uncovered for 30 minutes.
- Remove bay leaf, transfer chili to bowls and garnish with your favorite chili toppings!
Notes
- This chili is moderately spicy. You can substitute one or more bell peppers for the poblanos to tone things down.
- Feel free to substitute vegetable stock if you prefer not to use beer!
- Prep Time: 15 minutes
- Cook Time: 30 to 45 minutes
- Category: Soups
- Method: Simmered
- Cuisine: Southwestern
Keywords: vegetarian, chili, poblano peppers
