Mexican Vegetable Chili

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nowayjosecuisinelast yearWaivio3 min read

Experience the vibrant and hearty flavors of Mexican cuisine with this delightful Mexican Vegetable Chili. Inspired by a creative twist on the traditional pozole, this dish combines a medley of vegetables with bold spices for a comforting vegetarian chili that is sure to impress.

Ingredients

🥄 1/4 cup olive oil
🧅 1/2 white onion, diced
🧄 3 garlic cloves, minced
🧂 1 tsp salt
🌶️ 1/2 tsp black pepper
🌶️ 1 tbsp paprika
🌶️ 1 tbsp chili powder
🌿 2 tsp Mexican oregano
🌶️ 2 tbsp chipotle in adobo puree
🌶️ 1 jalapeño, diced
🫑 1/4 of a bell pepper, diced
🍅 1 Roma tomato, diced
🍲 1.5 l chicken stock
🫘 2 cans (15 oz each) pinto beans
🌽 1 can (15 oz) hominy
🌽 1 can (15 oz) corn
🥫 1 can (10 oz) enchilada sauce
🥫 1 can (15 oz) tomato sauce
🍋 1 lime, the juice

For Toppings:
🫓 Tortilla chips
🧅 Red onion, sliced
🧀 Cotija cheese, crumbled
🌶️ Pickled jalapeños
🥄 Sour cream
🌿 Chopped cilantro

Instructions

1- Sauté the Aromatics:

In a large pot over medium heat, warm the olive oil. Add the diced white onion and sauté for about two minutes until softened.

2- Add Spices and Chipotle:

Stir in the minced garlic, salt, black pepper, paprika, chili powder, and Mexican oregano. Cook for an additional two minutes, allowing the spices to toast and become aromatic.
Add the chipotle in adobo puree to the pot and continue stirring to incorporate the smoky flavor. Sauté until the onions are soft and translucent.

3- Add Vegetables and Stock:

Incorporate the diced jalapeño, bell pepper, and Roma tomato into the pot, stirring well. Pour in the chicken stock and bring the mixture to a gentle simmer.

4- Add Beans and Sauces:

Add the pinto beans, hominy, and corn. Follow with the enchilada sauce and tomato sauce. Stir everything together and cover with a lid. Allow it to cook for about 10 minutes to let the flavors meld together.

5- Finish with Lime:

Just before serving, squeeze the juice of one lime into the chili to enhance its bright flavors.

6- Serve and Garnish:

Serve the chili in a shallow bowl. Begin with a layer of tortilla chips at the bottom for added crunch.
Top with sliced red onion, crumbled Cotija cheese, pickled jalapeños, a dollop of sour cream, and chopped cilantro to garnish.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6

Cooking Tips:

Adjust the level of spiciness by modifying the amount of jalapeño and chipotle in the recipe.
For a creamier texture, use an immersion blender to partially purée the chili before serving.

Equipment Needed: