A meatless chili recipe from The Seattle Times archive.
2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
1 poblano chili, seeded and chopped
- On his birthday, Russell Wilson gives Seattle Seahawks perhaps his greatest game to beat Pittsburgh Steelers
- Seahawks 39, Steelers 30: What the national media are saying about Russell Wilson and Seattle's turnaround
- Girlfriend finds nothing funny about couple’s sense of humor
- Lake Stevens quarterback Jacob Eason gets visit from WSU’s Mike Leach; commitment to Georgia ‘in holding pattern’
- Could losing Jimmy Graham somehow help galvanize the Seattle Seahawks for a playoff run?
Most Read Stories
4 garlic cloves, minced
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