Vegetarian Chili
| Servings |
| 4people |
| Cook Time | Passive Time |
| 15minutes | 35minutes |
|
|
Ingredients
- 1 large oniondiced
- 2cloves garlicminced
- 1Tbsp coconut oil
- 1 medium zucchinicut into bite sized cubes
- 1 can kidney beans14 fluid ounces
- 1 can black beans14 fluid ounces
- 1 can crushed tomatoes14 fluid ounces
- 1 can honey lager beer
- 2 chipotle peppers in adobo saucefinely minced
- 1Tbsp chili powder
- 1tsp sea salt
- 1cup plainunsweetened Greek yogurt
- 1Tbsp lime juice
- 1cup shreddedsharp cheddar cheese
Instructions
- Drain and rinse the kidney and black beans and set aside.
- Heat a heavy cooking pot or Dutch oven over medium-high heat, add the coconut oil and sauté the onions until transparent.
- Add the garlic and zucchini, sautéing for another minute.
- Add the beans, tomatoes, beer, chipotle peppers, chili powder and salt, mixing well.
- Turn down heat, continue cooking at a low simmer for 30 minutes.
- In a bowl, combine yogurt and lime juice.
- Serve the chili in bowls, topping with the shredded cheese and a generous dollop of yogurt.
Recipe Notes
I’ve included canned beans in this recipe for convenience, but don’t be afraid to prepare your own.
