American · Main course

Vegetarian Chili

Name: Vegetarian Chili
Yield: 8 servings
Cuisine: American
Ingredients: 340g kidney beans; 340g pinto beans; 16g Kosher salt; 54g extra-virgin olive oil; 36g garlic; 2g dried chipotle chiles; 1g bay leaves; 300g white onions; 17g dried ancho chile; 227g button mushrooms; 738g tomatoes; 248g canned hominy; 132g tomato paste; 30g red wine vinegar; 2g fresh thyme; 1g dried oregano; 2g cumin; 16g sun-dried tomatoes; 203g habanero chiles; 8g black pepper; Sour cream; 27g cilantro; red onion

dinnerlunchVegetarianGluten-FreeNut-FreeShellfish-FreeEgg-FreeSoy-FreeSesame-Free

Ingredients

kidney beans¾ lb
pinto beans¾ lb
Kosher salt½ oz
extra-virgin olive oil2 oz
garlic1¼ oz
dried chipotle chiles0 oz
bay leaves0 oz
white onions10½ oz
dried ancho chile½ oz
button mushrooms8 oz
tomatoes1¾ lb
canned hominy8¾ oz
tomato paste4¾ oz
red wine vinegar1 oz
fresh thyme0 oz
dried oregano0 oz
cumin0 oz
sun-dried tomatoes½ oz
habanero chiles7¼ oz
black pepper¼ oz
Sour cream
cilantro1 oz
red onion

Instructions

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