Vegetarian Chili with Crispy Potato Topping

123 mins
Serves 2
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Directions

  1. 1Finely chop the onion and green bell pepper.
  2. 2In a frying pan, sauté the onion and bell pepper in 2 tablespoons of olive oil. Season with salt and pepper.
  3. 3Mince the garlic and add it to the pan along with the red pepper flakes.
  4. 4Stir in the tomato paste and cook for a few minutes.
  5. 5Combine onion powder, jalapeño salt, garlic and pepper seasoning, and cumin in a bowl.
  6. 6Add the spice mix to the pan and stir to combine.
  7. 7Add the canned white beans, kidney beans, diced tomatoes, and corn to the pan.
  8. 8Pour in 1 cup of vegetable broth and bring the mixture to a simmer.
  9. 9Meanwhile, thinly slice the potatoes.
  10. 10Boil the potato slices in water until slightly tender. Drain and toss with olive oil.
  11. 11Arrange the potato slices on top of the chili.
  12. 12Grate cheddar cheese over the potatoes and bake until the cheese is melted and bubbly.
  13. 13Garnish with chopped chives and sour cream before serving.

Ingredients

  • 1 onion
  • 1 green bell pepper
  • 2 tablespoons olive oil
  • 1 pinch salt
  • 1 pinch black pepper
  • 2 cloves garlic
  • 1 pinch red pepper flakes
  • 2 tablespoons tomato paste
  • 1 teaspoon onion powder
  • 1 teaspoon jalapeño salt
  • 1 teaspoon garlic & pepper seasoning
  • 1 teaspoon cumin
  • 1 can canned white beans
  • 1 can canned kidney beans
  • 1 can canned diced tomatoes
  • 1 can canned corn
  • 1 cup vegetable broth
  • 1 potatoes
  • 1 cheddar cheese
  • 1 tablespoon chopped chives
  • 1 scoop sour cream

Equipment

knifecutting boardfrying panwooden spoongraterbowl