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Meatless Monday recipe of the week: Vegetarian Tortilla Chili
It's supposed to rain all day this Meatless Monday, despite the warm weather. Thus, it seems like a good time to break out a comfort-food recipe.
This one does comfort right — it's warm, spicy and full-filling. It's kind of kind nachos re-imagined as chili — beans, cheese, tortilla chips, chilis and avocado. That'll do on a rainy Monday, right?
Vegetarian Tortilla Chili
1 tablespoon olive oil
1 medium onion, chopped
1 Anaheim or poblano chile, seeded, chopped
2 cloves garlic, chopped
2 cans (14.5 ounces each) fire roasted diced tomatoes or regular diced tomatoes, undrained
1 can (15 ounces) pinto beans, drained, rinsed
1 cup water
1 tablespoon chili powder
1/2 teaspoon kosher (coarse) salt
1 medium zucchini, chopped
3 ounces yellow corn tortilla chips
1 medium avocado, pitted, peeled and chopped
1/2 cup shredded Monterey Jack cheese
2 tablespoons chopped fresh cilantro
In 4-quart Dutch oven, heat oil over medium heat. Add onion, chile and garlic; cook 5 to 7 minutes, stirring frequently, until tender.
Stir in tomatoes, beans, water, chili powder and salt. Heat to boiling. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally. Stir in zucchini. Simmer uncovered 5 to 7 minutes longer, stirring occasionally, until zucchini is tender.
To serve, place tortilla chips in individual serving bowls. Spoon chili over tortilla chips. Top with avocado, cheese and cilantro.
-- Recipe from www.muirglen.com