We have been eating more vegetarian food lately, partly because it can be healthier, and partly because my 18 year old is a vegetarian and she is still home on college break. I made this recipe for Vegetarian Chili earlier in the week, and it came out very tasty. I added in a little sauce from a can of chipotle chile in adobo sauce, and it made a huge difference in the taste. I didn’t add any of the chilies from the can, but just poured in about a teaspoon of the sauce. It added a rich smoky flavor to the dish. It is amazing what a big difference a small addition can make.
Vegetarian Chili with Zucchini and Abodo Sauce
Servings: 4
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Ingredients
- 1 Tablespoon olive oil
- 1 onion chopped
- 3 garlic cloves chopped
- 1 red pepper chopped
- 1 zucchini chopped
- 1 Tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 14 oz can diced tomatoes
- 1 teaspoon abode sauce from a can of chiles in abodo sauce
- 1 16 oz can pinto beans drained and rinsed
Instructions
- Heat olive oil in sauce pan. Add onion and saute for 3 minutes. Add garlic and red peppers and saute for 3 more minutes.
- Add all the rest of the ingredients except the pinto beans and simmer for 15 minutes.
- Finally stir in the pinto beans and heat for another 10 minutes. Serve with cheese.
Notes
Nutrition facts are estimates.
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Nutrition Information
Calories: 187kcal | Carbohydrates: 30g | Protein: 8g | Sodium: 1096mg | Fiber: 8g | Sugar: 7g
Nutrition facts are estimates.
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That looks really good!
This sounds really delicious…the adobo sauce was a great idea!
Yum! I love zucchini! &I’ve never tried Abodo sauce so I may have to give it a shot!
That looks yummy! I love Zucchini!
I love that sauce! You know, you can puree the entire contents of the can (chiles & sauce) and freeze them–I scoop out a little bit to add to soups, tacos, etc. 🙂 This recipe sounds SO good & perfect for a cold winter day!