Jack Lee at SideChef
I'm a foodie on a global flavor adventure!🌎🍴 I love experimenting with local, seasonal ingredients and borrowing techniques from around the world to create delicious yet relatable dishes.
https://www.sidechef.com/
This recipe takes all the elements of a classical chili into a scrumptious vegetarian dish that will be the centerpiece of the dining table. Every ingredient is slow-cooked to bring out the naturally sweet and caramelized flavors and bonded together in a flavorful chili base. This classic is topped with sour cream, fresh herbs, and tortilla chips.
2HRS
$3.27
Ingredients
Servings
4
4 1/2 cups
Button Mushrooms, quartered
1
2
1
Zucchini, diced
1
Jalapeño Pepper, sliced
1 Tbsp
Tomato Paste
5 tsp
Taco Seasoning
2 tsp
Garlic Powder
2 tsp
Cumin Seeds
1 tsp
2 cans
(14 oz)
(14 oz)
Crushed Tomatoes
1 can
(14 oz)
(14 oz)
Red Kidney Beans, drained, rinsed
1 can
(14 oz)
(14 oz)
Black Beans, drained, rinsed
1 cup
2 Tbsp
Barbecue Sauce
1
1
Lime, juiced
1/3 cup
Olive Oil, divided
to taste
Water
Toppings
3 Tbsp
4 Tbsp
Chopped Fresh Cilantro Leaves
4 Tbsp
Grated Cheddar Cheese
6 1/2 cups
Tortilla Chips, crushed
Nutrition Per Serving
Calories
1110
Fat
34.5 g
Protein
43.7 g
Carbs
155.2 g