Vegetarian Chili
Three kinds of beans, green chiles and plenty of fresh vegetables get the full Carroll Shelby’s treatment in this hearty vegetarian version of a Texas favorite. Pile on the avocado, cheese and sour cream, and pass the tortilla chips.
Ingredients
- 4 tablespoons olive oil
- 1 cup finely chopped red onion
- 1/2 cup finely chopped carrots
- 1/2 cup finely chopped red bell pepper
- 1 (4-ounce) can chopped green chilis
- 2 tablespoons finely chopped cilantro stems
- 1 tablespoon finely chopped jalapeño pepper
- 4 cloves garlic, minced
- 1 Carroll Shelby’s Original Texas Chili Seasoning
- 1 (15-ounce) can petite diced tomatoes
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
- 2 cups vegetable stock
- 1 bay leaf
- 2 tablespoons chopped cilantro
Toppings:
- Sliced avocado
- Grated cheese
- Sour cream
- Chopped cilantro
- Chopped jalapeño
- Tortilla chips, for serving
Directions
Heat the olive oil in a large Dutch-oven over medium heat. When hot, add the onion, carrots, bell pepper, green chilis, cilantro stems and jalapeño and cook, stirring occasionally, until vegetables are tender and the onion is translucent, about 15 minutes.
Stir in the garlic and the contents of the chili spice and cayenne packets; cook 1 minute longer. Add the diced tomatoes, kidney beans, pinto beans, black beans, vegetable stock, and bay leaf. In a small bowl, stir the contents of the masa harina packet into some of the chili liquid; stir the masa paste into the chili. Stir well to combine and let the mixture come to a simmer.
Continue cooking, stirring occasionally for at least 30 minutes or until the beans are tender. Using the back of a spoon or a potato masher, smash some of the beans for a thicker consistency. Remove and discard the bay leaf.
Ladle the chili into bowls and top with sliced avocado, grated cheese, sour cream, chopped cilantro, and chopped jalapeño. Serve with tortilla chips.