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Hearty and healthy TomaNo Chili



This nutrient packed chili offers warmth and comfort on those chilly winter nights. Enjoy it with tamales, or simply with a side of cornbread. This chili is so versatile, it is equally delicious on its own, or topped with sour cream, shredded cheese, and green onions.



INGREDIENTS


2 Tablespoons olive oil

1 medium onion, diced

16-oz button or crimini mushrooms, diced

2 medium carrots, diced

2 medium zucchini, diced

2 ½ Tablespoons chili powder

2 Tablespoons ground cumin

1 Tablespoon garlic powder

1 ½ teaspoons salt

½ teaspoon pepper

¼ teaspoon ground cayenne pepper (optional)

1 cup TomaNo sauce

1 15-oz can black beans

1 15-oz can kidney beans

1 ½ cups beef or vegetable broth

 

DIRECTIONS


  • Heat oil in a large saucepan over medium heat

  • Add the onion, mushrooms and carrots and sauté until the vegetables slightly soften, about 5 minutes

  • Add the zucchini, chili powder, cumin, garlic powder, salt & pepper (and cayenne if using)

  • Stir and cook for 2-3 minutes until seasonings start to become fragrant

  • Stir in the TomaNo sauce and cook for 1 minute

  • Drain and add the cans of black and kidney beans

  • Stir in the broth

  • Cover and cook on a low simmer for 15 minutes

  • Add additional seasoning to taste, if desired

  • Let cool for 10 minutes before serving

 

Meat Option: You can substitute 16 oz ground beef or turkey in place of the diced mushrooms, carrots and zuchinni. Just adjust the recipe by softening the onion in olive oil first, then add and brown the meat next, before continuing with the following steps of the recipe.

 

 
 
 

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