Spicy Vegetarian Pinto Bean Chili

• portions: 5 servings
• temps actif: 15 minutes
• temps total: 1 hour

Ingrédients

2 tbsp olive oil

1 white onion, thinly sliced

2 tsp minced garlic

1 tsp ground allspice

1 tbsp cumin

½ tsp ground coriander

½-1 tsp chili powder (depending on spice preference)

1 chipotle in adobo sauce

One 28 oz. can fire roasted tomatoes

Two 15 oz. can pinto beans, rinsed and drained

Salt

Pepper

1 lime

Fresh cilantro

Instructions

In a large stockpot, heat oil over medium heat until shimmering. Add onion, garlic, and a pinch of salt. Cook for 2-3 min. until soft and translucent. Stir in spices and chipotle in adobo. Cook for an additional 2 min. to toast the spices.

Pour in canned tomatoes, pinto beans, and water (fill up the empty can from the tomatoes). Bring to a simmer, cover, and cook for 30 minutes. Taste and season with salt and pepper as needed.

Before serving, cut lime in half and grill face side down over an open flame on a gas stove until charred (alternatively, on a grill or hot skillet). Add juice from the lime to the chili.

Divide chili among serving bowls. Top with fresh cilantro and cracked black pepper.