Slow Cooker Vegan Spicy Pinto Bean Chili with Corn and Kale
- 1 Tbsp olive oil
- 2 medium onions, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp Mexican oregano
- 4-oz can chopped green chiles
- 1 tsp kosher salt
- 1/2 tsp fresh black pepper
- 28-oz can chopped or diced tomatoes, with juice
- 2 15-oz cans pinto beans, drained and rinsed
- 2 dried guajillo chile peppers
- 1 jalapeño pepper, roughly chopped
- 10-oz bag frozen corn kernels
- 6 cups chopped kale
- Optional toppings (not for vegan version): shredded Cheddar cheese or sour cream
- Sliced lime, for garnish
- This recipe is vegetarian
- Produce
- Celery (2 stalks)
- Corn, frozen kernels (1 10-oz bag)
- Cumin, ground (2 tsp)
- Garlic (4 cloves)
- Green chiles (1 4-oz can)
- Guajillo chile peppers, dried (2)
- Jalapeno pepper (1)
- Kale (6 cups)
- Lime (1)
- Mexican oregano (1 tsp)
- Onions, medium (2)
- Pinto beans (2 15-oz cans)
- Tomatoes, with juice (1 28-oz can)
- Cooking & Baking
- Black pepper, fresh (1/2 tsp)
- Kosher salt (1 tsp)
- Olive oil (1 Tbsp)
- Optional toppings (1)
Preparation
Read recipe preparation on theperfectpantry.com
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Published December 2, 2012 (2 months ago).
123 people saved this recipe.
