This vibrant, zesty chili is a hearty, vegan dish when served with these toppings. Blooming the spices and caramelizing the tomato paste before simmering helps heighten the flavors and adds a deeper umami taste so you won’t miss the meat.
1 Tbsp. vegetable oil
1 each red and green bell pepper, coarsely chopped
1 cup chopped onion
2 Tbsp. Del Monte® Tomato Paste
1 clove garlic, minced
1 Tbsp. chili powder
1 tsp. dried oregano
1 tsp. cumin
2 cans (14.5 oz. each) Del Monte® Diced Tomatoes, not drained
2 cups Unsalted Vegetable Stock
1 can (15 oz.) kidney beans, rinsed and drained
1 can (15 oz.) white beans, rinsed and drained
1 Tbsp. fresh lime juice
Green onion, jalapeño, lime wedges, cilantro, Del Monte® Fire Roasted corn, crushed tortilla chips
HEAT oil in a Dutch oven over medium-high heat. Add bell peppers and onion; cook and stir 8 to 10 minutes or until onions are softened. Add tomato paste, garlic and spices; cook 30 to 60 seconds until paste is a deep brick red.
STIR in remaining ingredients except toppings. Bring to boil. Reduce heat to medium-low. Simmer, uncovered, 15 to 20 minutes until desired consistency, stirring occasionally. Stir in lime juice and serve with toppings, as desired.
To char corn, heat 1 Tbsp. vegetable oil in a large skillet over medium-high heat until shimmering. Add 1 or 2 cans of whole kernel corn, drained and patted very dry with paper towels. Cook 5 minutes without stirring. Stir; cook 5 to 6 more minutes until toasted.