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Basic Vegetarian Chili

Kate Ramos
  • 0 minutes
  • Serves 6 to 8

INGREDIENTS

1

Bell pepper, medium

1

Carrot, medium

1

Cilantro

2

Garlic cloves

1

Lime pieces

1

Onion, medium

1 28 ounce can

Tomatoes

1

Zucchini, medium

1

Black pepper, Freshly ground

2 1/3 tbsp

Chili powder

1

Kosher salt

1 tbsp

Vegetable oil

2 tsp

Cumin, ground

1

Cheddar cheese or crumbled queso fresco

1

Sour cream

1 1/2 cups

Water

2 15 ounce cans

Light kidney, dark kidney, or black beans, drained and rinsed