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Red Bean Chili with Smoky Chili Cashew Queso

Red Bean Chili with Smoky Chili Cashew Queso

Course Main
Cuisine Vegetarian

Ingredients

  • 1/2 cup olive oil
  • 1 large red onion diced
  • 1 yellow bell pepper seeded, deribbed, and chopped
  • 2 garlic cloves minced
  • 1 1/2 Tbsp chili powder
  • 1 Tbsp dutch-process cocoa powder
  • 1 ½ tsp smoked paprika
  • 1 1/2 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1 chipotle pepper in adobo sauce chopped
  • 2 15 oz cans red kidney beans drained and rinsed
  • 1 14.5 oz can fire-roasted diced tomatoes
  • 2 1/2 cups low-sodium vegetable stock
  • salt and pepper to taste
  • Optional toppings: Smoky Chili Cashew Queso (recipe follows), nutritional yeast, fresh chopped cilantro, cherry tomatoes, fresh chopped green onions, and/or chopped avocado

Instructions

  1. In a large saucepan or Dutch oven over medium heat, warm the olive oil. Add red onion and bell pepper and sauté until vegetables are soft, about 5-7 minutes. Add garlic and sauté for another 30 seconds. Add chili powder, cocoa powder, smoked paprika, cumin, oregano, salt, and chipotle pepper and sauté for another 30 second or until the spices are fragrant and have coated the vegetables. Pour in kidney beans, fire-roasted tomatoes (with their juices), and vegetable stock

  2. Turn heat to medium-high, bring to a boil, then turn heat down to medium-low, cover, and simmer for 20 minutes. Remove the lid and simmer until the chili thickens and most of the liquid has cooked off, about 5-10 more minutes. Remove from heat and let cool slightly. Season to taste with salt and pepper. Ladle into bowls, add toppings, and serve.