Vegetarian Chili with Spicy Tortilla Strips
Ingrediënten
CHILI
- 1 can 15 oz dark red kidney beans, drained
- 1 can 15 to 16 oz spicy chili beans, undrained
- 1 can 15 oz pinquito beans, undrained
- 1 can 14.5 oz chili-style chunky tomatoes, undrained
- 1 large onion chopped (1 cup)
- 2 to 3 teaspoons chili powder
- ⅛ teaspoon ground red pepper cayenne
SPICY TORTILLAS STRIPS
- 3 corn tortillas 6 inch
- 1 tablespoon vegetable oil
- Dash ground red pepper cayenne
Instructies
- 1 In 3 1⁄2- to 4-quart slow cooker, mix chili ingredients.
- Cover; cook on Low heat setting 5 to 6 hours.
- Meanwhile, heat oven to 375°F.
- Brush both sides of tortillas with oil.
- Lightly sprinkle red pepper on one side of tortillas.
- Cut into 1⁄2-inch strips.
- Place in single layer on ungreased cookie sheet.
- Bake 10 to 12 minutes or until strips are crisp and edges are light brown.
- Stir chili well.
- Top individual servings with tortilla strips.
Notes / Tips / Wine Advice:
Pinquitos are small, tender, pink beans and are great in this chili—however, if you can’t find them, just substitute pinto beans.
Nutritional Information
Calories: 270 kcal
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