Pinto Bean and Vegetable Chili
Pinto Bean and Vegetable Chili is filled with carrots, cabbage, pinto beans, tomatoes, and spices.
Ingredients
- 3 tbsp. extra virgin olive oil, divided
- 1 cup each chopped cabbage, celery, onions and carrots
- 1 tbsp. minced garlic
- ¼ tsp. each kosher salt, and black pepper, garlic powder, paprika
- 2 tbsp. chili powder
- 1 tbsp. dried oregano
- 1 tbsp. ground cumin
- ½ tsp. kosher salt
- 2 cups cooked pinto beans
- 1½ cups canned chopped tomatoes
- 1¾ cups chicken stock
- 1 cup sour cream
- ½ cup sliced radishes
- ½ cup chopped red onion
- ½ cup cilantro leaves
Instructions
- To begin, heat the oil on low heat in a Dutch oven. Cook the onion until it's soft, for about ten minutes. Add the garlic and cook it for one minute. Add the carrots, celery, and cabbage and cook until they're tender, about ten minutes. Add the the spices and the salt and cook for thirty seconds.
- Stir in the pinto beans, tomatoes, and chicken stock. Cover and simmer for 15 minutes. Top each bowl with the radishes, cilantro, sour cream, and red onion.
Nutrition
Calories: 295kcal
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