Go Back Email Link
–+ servings

Vegetarian Chili with Fritos

5 from 1 vote
Print Recipe Pin Recipe
Course Main Course
Servings 4 people

Ingredients
  

  • 1 yellow onion chopped
  • 6 cloves garlic
  • 1/2 bunch cilantro
  • 1 chipotle chilis in adobo and sauce
  • 1/4 cup tomato paste
  • 2 15 oz can pinto beans any beans will do, any amount
  • 1 tbsp olive oil
  • 2 tsp chili powder
  • 1 28 oz can fire roasted tomatoes
  • 1 tbsp salt
  • 2 cups Fritos
  • 1 lime
  • 2 avocado
  • 1/2 cup sour cream

Instructions
 

  • Chop onion and garlic. Heat oil in large pan with sides and add garlic, onion, cilantro (optional blah), and chili powder. Stir and cook until onions soften.
  • Take one chili and 1 tbsp of sauce from the can, mix with tomato paste, stir and smush into smooth paste. I've use doubled 2 chilis and 2 tbsp and whew, spicy but too much for some.
  • Add paste to cooking onions, stir and cook until dark brown. Add can of tomatoes and simmer for 10 minutes.
  • Add beans and salt. Add enough water (or chicken stock) to make texture more liquid, probably about 1 cup but don't overdo it. Use an immersion blender to thicken stock by blending up a cup or so in the pan. Bon Appetit adds the Fritos to the stock to thicken but I tested that and like this version better. If you do the Bon Appétit way add another cup of broth.
  • Squeeze in the lime, stir. Serve with Fritos, sour cream and sliced avocado on top.
Keyword Spicy, Stews
Tried this recipe?Let us know how it was!