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Vegetarian Chili with Spicy Tortilla Strips
Portions:
6
servings
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Ingredients
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
Instructions
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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Course
Chili
/
Crockpot / Slow cooker
/
Torttilla
clue
Easy
Diets
Low Fat
/
Vegetarian