Vegetarian Chili with Crispy Potato Topping
Directions
- 1Finely chop the onion and green bell pepper.
- 2In a frying pan, sauté the onion and bell pepper in 2 tablespoons of olive oil. Season with salt and pepper.
- 3Mince the garlic and add it to the pan along with the red pepper flakes.
- 4Stir in the tomato paste and cook for a few minutes.
- 5Combine onion powder, jalapeño salt, garlic and pepper seasoning, and cumin in a bowl.
- 6Add the spice mix to the pan and stir to combine.
- 7Add the canned white beans, kidney beans, diced tomatoes, and corn to the pan.
- 8Pour in 1 cup of vegetable broth and bring the mixture to a simmer.
- 9Meanwhile, thinly slice the potatoes.
- 10Boil the potato slices in water until slightly tender. Drain and toss with olive oil.
- 11Arrange the potato slices on top of the chili.
- 12Grate cheddar cheese over the potatoes and bake until the cheese is melted and bubbly.
- 13Garnish with chopped chives and sour cream before serving.
Ingredients
- 1 onion
- 1 green bell pepper
- 2 tablespoons olive oil
- 1 pinch salt
- 1 pinch black pepper
- 2 cloves garlic
- 1 pinch red pepper flakes
- 2 tablespoons tomato paste
- 1 teaspoon onion powder
- 1 teaspoon jalapeño salt
- 1 teaspoon garlic & pepper seasoning
- 1 teaspoon cumin
- 1 can canned white beans
- 1 can canned kidney beans
- 1 can canned diced tomatoes
- 1 can canned corn
- 1 cup vegetable broth
- 1 potatoes
- 1 cheddar cheese
- 1 tablespoon chopped chives
- 1 scoop sour cream
Equipment
knifecutting boardfrying panwooden spoongraterbowl