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Smoky Vegetarian Chili with Pinto Beans and Corn

Carolyn
  • 30 minutes
  • Serves 6

INGREDIENTS

1

Avocado

1

Carrot, large

2

medium stalks Celery

1/2 cup

Cilantro

10 oz

Corn, frozen kernels

6

Garlic cloves

1

Green bell pepper

1/2

Lime, Juice of

4

15.5-ounce cans Pinto beans

1

Red onion

26 oz

Tomatoes

1

Yellow onion, large

2 tbsp

Tomato paste

2 cups

Vegetable broth, good

1 tbsp

Chili powder

1 tsp

Paprika, sweet smoked

2 tsp

Salt

2 tbsp

Olive oil

2 tsp

Cumin, ground

1

Cheddar or jack cheese, sharp

1

Sour cream