A meatless chili recipe from The Seattle Times archive.

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Serves 6

2 tablespoons extra-virgin olive oil

1 large yellow onion, chopped

1 poblano chili, seeded and chopped

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4 garlic cloves, minced

Coarse salt

1 can (4 ounces) diced green chilies

4½ teaspoons chili powder

2 teaspoons ground cumin

2 cans (15.5 ounces each) kidney beans, rinsed and drained

2 cans (15.5 ounces each) pinto beans, rinsed and drained

1 can (28 ounces) diced tomatoes

2 cups water

1. In a large Dutch oven or other heavy pot, heat oil over medium-high. Add onion, poblano and garlic; season with salt. Cook, stirring occasionally, until onion is translucent, about four minutes. Stir in green chilies, chili powder and cumin and cook three minutes. Add beans, tomatoes and juice, and 2 cups water; bring to a boil over high heat. Reduce heat and simmer until vegetables are tender and chili is thickened, about 20 to 30 minutes. Season to taste with salt.

2. Topping ideas: sour cream, fresh cilantro leaves, lime wedges, grated Monterey Jack and chopped red onion.

— From The Seattle Times archives, 2011

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