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Vegetarian Chili

Caroline Phelps
  • 60 minutes
  • Serves 4 to 6

INGREDIENTS

1

Avocado, slices

1 28 ounce can

Black beans

2

Carrots

2

stalks Celery

1 handful

Cilantro

3 cloves

Garlic

1

Jalapeno pepper

1

Lime, wedges

1

Onion, medium

1 15 ounce can

Pinto beans

1

Red bell pepper

1 tsp

Thyme, dried

1 28 ounce can

Tomatoes

2 1/2 cups

Vegetable broth

1 tbsp

Balsamic vinegar

2 tbsp

Chili powder

1 tsp

Kosher salt

1/2 tsp

Paprika

1/2 tsp

Turmeric, powder

2 tbsp

Olive oil

2 tsp

Cumin, ground

1

Tortilla chips

1

Cheddar cheese, grated

1

Sour cream

4 people Recommend This Recipe