American · Main course
Vegetarian Chili
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
Unfortunately, Edamamdoesn't provide step-by-step instructions through their API, but the full method is just a click away. We are working on future workarounds.
Get the full recipeNutrition (per serving · serves 8)
457calories
24gProtein
75gCarbs
9gFat
Saturated Fat1g
Fiber22g
Sugar11g
Sodium791mg
Cholesterol0mg
Estimated values based on ingredient data. Actual nutrition may vary.
