Description

A hearty vegetarian chili simmered with beans, vegetables, and spices, perfectly complemented by tangy sourdough discard and served alongside warm jalapeno cheddar sourdough bread for a comforting meal.

Ingredients

Scale

2 tbsp olive oil

1 large onion, diced

4 garlic cloves, minced

1 red bell pepper, diced

1 green bell pepper, diced

2 medium carrots, diced

1 zucchini, chopped

1 cup corn kernels

1 can kidney beans, rinsed

1 can black beans, rinsed

1 cup lentils, pre-cooked or canned

1 can crushed tomatoes

2 tbsp tomato paste

1 cup vegetable broth

2 tsp chili powder

1 tsp ground cumin

1/2 tsp smoked paprika

1/2 tsp cocoa powder

1/4 tsp cayenne pepper (optional)

salt and black pepper to taste

2 tbsp sourdough discard (optional)

juice of 1 lime

handful fresh cilantro, chopped

Instructions

1. Heat olive oil in a large Dutch oven over medium heat.

2. Add diced onion and sauté until translucent, about 5 minutes.

3. Stir in minced garlic and diced bell peppers, cooking until softened.

4. Sprinkle in chili powder, cumin, smoked paprika, and cocoa powder, stirring for 30 seconds.

5. Add diced carrots, zucchini, and corn; sauté for 3-4 minutes.

6. Stir in tomato paste, crushed tomatoes, and vegetable broth, scraping any browned bits from the pot.

7. Whisk in sourdough discard if using.

8. Add kidney beans, black beans, and lentils, bring to a boil, then reduce heat and simmer uncovered for 30-40 minutes.

9. Stir in lime juice and chopped cilantro, then season with salt and pepper to taste.

10. Slice warm jalapeno cheddar sourdough bread and serve alongside the chili with optional toppings.

Prep Time: 30 minutes
Cook Time: 1 hours 15 minutes
Category: main course
Method: stovetop and baking
Cuisine: american

Nutrition

Serving Size: 1 bowl chili and 1 slice bread

Keywords: sourdough veggie chili, jalapeno cheddar sourdough bread, sourdough bread combinations, cheddar jalapeno sourdough bread, sourdough recipes jalapeno cheddar, chive sourdough bread