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Meatless Monday recipe of the week: Vegetarian tortilla chili
Here's a Meatless Monday recipe that, dare I say, would be fabulous for this week's main event: Super Bowl Sunday.
This Mexican-inspired soup could be prepared ahead and brought to a game-watching party in a slow cooker, if you're so inclined. The hearty, tomato-based goodness is just the warming type of food that's perfect for watching the (arguably) biggest football game of the year.
Just make sure to pack the toppings — cheese, avocado and cilantro — in separate little containers. Bring along some extra tortilla chips and some salsa or guac, and maybe some sour cream, and you'll feed a whole host of people from pregame to postgame.
Note: Unless you're at your own house, you'll probably not be able to do the preparation step (lining the bowl with tortilla chips), don't worry, it'll still taste good. Have it tonight to taste test things before Sunday.
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 Monterrey 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)