Vegetarian Pantry Chili
Jan 2020

 1 tablespoon Olive Oil
1 large onion, chopped
3 garlic cloves, or to taste, minced
2 tablespoons Inspiced Chile Lime Salt
1 teaspoon chili powder
1 teaspoon dried oregano
1 (16-ounce package of dry beans) cooked or 2 (15-ounce) cans beans, drained (such as kidney, pinto, or black beans) 
1 (28-ounce) can diced tomatoes
2 cups water or vegetable stock
 Salt, to taste
 Fresh cilantro, diced avocado, sour cream, pickled onions or jalapenos for serving
  1.  Heat a large heavy-bottomed pot, then add the oil. When hot, add the onion and sauté until softened. Add the garlic, Chile Lime Salt, chili powder and oregano and sauté until fragrant.

  2. Add the beans, tomatoes, water/stock and let simmer about 20 minutes.

  3. Taste and add more Chile Lime Salt if needed.  Serve with any of the desired garnishes.

Leave a comment

Please note, comments must be approved before they are published