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Vegetarian Chili

Robin Miller : Food Network
  • 375 minutes
  • Serves 4 to 6

INGREDIENTS

1 cup

Baby lima beans or regular lima beans, frozen

1 15 ounce can

Black beans

1/3 cup

Cilantro, fresh leaves

1 tsp

Coriander, ground

2 cloves

Garlic

1

Green bell pepper

1 15 ounce can

Kidney beans, red

2 tbsp

Mexican oregano or regular oregano, dried

1 cup

Onion

1 tbsp

Pickled jalapeno

1 28 ounce can

Tomatoes

4 cups

Vegetable broth, reduced-sodium

1 tsp

Hot sauce

1/3 cup

Couscous

2 tbsp

Chili powder

1

Salt and freshly ground black pepper

2 tsp

Cumin, ground

1/2 cup

Monterey jack cheese

1 15 ounce can

White (cannellini) beans, rinsed and drained