Chili Vegetarian Style

4
Joanne Hendriksen

By
@Elizabeth33

There is nothing more satisfying and filling as a hot bowl of Chili w/ crackers.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
6-12
Prep:
1 Hr
Cook:
1 Hr 40 Min
Method:
Stove Top

Ingredients

  • 1 lb
    pinto beans
  • 1-1/2
    red & white onions
  • 1/2 medium
    head of garlic
  • 2 Tbsp
    chili powder
  • 2 Tbsp
    cayenne pepper
  • 1 1/2 Tbsp
    oregano, dried
  • 1 tsp
    black pepper
  • dashes
    natural sea salt
  • 1 can(s)
    whole pieces tomatoes
  • 1 can(s)
    tomato sauce
  • 1 tsp
    olive oil, extra virgin
  • 1
    tortilla
  • ·
    cheese, shredded

How to Make Chili Vegetarian Style

Step-by-Step

  1. Place tortilla in small cast iron skillet to brown for 10-12 min. at 400 F. then let sit in cooling oven for completed crisping. Remove when browned. This is served as an easy to break cracker. Let ea. individual break their own while eating chili.
    If you want to use it as a bowl wait until its cold then add cold shredded cheese. This method gives a melty cheesy bite in every spoonful without wasting the bottom of tortilla.
  2. Fill lg. pot 1/2 full w/ water and bring to a boil. Then pour 1 lb. dry pinto beans to soak for 1 hr. I cook the beans for only 5 min. at this point then Turn off the heat.
    After 1 hr. or so drain the water off the beans and rinse thoroughly through a strainer. Removing all loose skins from beans.
    Fill pot to 3/4 filled w/ fresh water and cooking begins on medium heat. Stir occasionally. Cook for at least 40 min. or more if necessary.
  3. Pour 1 tsp. olive oil into cast iron skillet. Chop 1 1/2 Red or white onions, and sautee'. During the last 5 min. of translucency add 1/2 chopped garlic clove. (so as not to burn garlic). Add all to cooked beans. Along with 1 can chopped tomatoes, 1 can tomato sauce, oregano, chili powder, blk. pepper and a dash or 3 of all natural Sea Salt, also cayenne pepper. Let simmer until time to serve.
  4. An alternate to crackers which are usually salty, I enjoy my Chili in my own creation- a Tortilla Crisp baked at 400 F. in small cast iron skillet for 10-12 min. then left in oven to cool while I prepare my dish. Make sure its nicely browned for crispness. You can use this as a side to hold your shredded cheese or use it as an eat-able bowl.
  5. To use Tortilla as a bowl in serving, Make sure tortilla has been completely cooled, & cheese is cold. This prevents soggy bottom. Serve up a delicious cheesy spoonful in every bite along with breaking off crispy tortilla shell crackers for the crunchiness that we all love when eating soups or chili. Yum Good!

Printable Recipe Card

About Chili Vegetarian Style

Course/Dish: Other Main Dishes Chili
Main Ingredient: Beans/Legumes
Regional Style: Mexican
Other Tags: For Kids Healthy



Show 3 Comments & Reviews

19 Sweet Peach Recipes to Make this Summer

19 Sweet Peach Recipes to Make this Summer


Sweet, juicy and full of bright summer flavor, we love peach recipes! From cobblers to grilled peaches to pies, you can never have enough peaches during the summer. These peach recipes showcase our favorite seasonal fruit and will have everyone coming back for thirds!

14 Summer Squash Recipes

14 Summer Squash Recipes


Summer produce is our favorite, especially summer squash! With so many delicious ways to prepare summer squash, it’s a healthy go-to ingredient during these warmer months. Yellow with a fat bottom that gets skinnier towards the neck, it’s very easy to differentiate summer squash from zucchini. No matter how you cut, cook or top it, […]

22 Summer Strawberry Recipes

22 Summer Strawberry Recipes


Yay! It’s finally strawberry season! These summer strawberry recipes are bursting with sweet fruity flavor in every bite. Strawberry cupcakes, strawberry pie, strawberry pound cake, and more are perfect to make with a carton of fresh strawberries. Check out 22 strawberry recipes you need in your life this summer!