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–+ servings

Vegetarian Chili with Spicy Tortilla Strips

Couverts6 servings
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Ingredients

CHILI

  • 1 can 15 oz dark red kidney beans, drained
  • 1 can 15 to 16 oz spicy chili beans, undrained
  • 1 can 15 oz pinquito beans, undrained
  • 1 can 14.5 oz chili-style chunky tomatoes, undrained
  • 1 large onion chopped (1 cup)
  • 2 to 3 teaspoons chili powder
  • ⅛ teaspoon ground red pepper cayenne

SPICY TORTILLAS STRIPS

  • 3 corn tortillas 6 inch
  • 1 tablespoon vegetable oil
  • Dash ground red pepper cayenne

Instructions

  • 1 In 3 1⁄2- to 4-quart slow cooker, mix chili ingredients.
  • Cover; cook on Low heat setting 5 to 6 hours.
  • Meanwhile, heat oven to 375°F.
  • Brush both sides of tortillas with oil.
  • Lightly sprinkle red pepper on one side of tortillas.
  • Cut into 1⁄2-inch strips.
  • Place in single layer on ungreased cookie sheet.
  • Bake 10 to 12 minutes or until strips are crisp and edges are light brown.
  • Stir chili well.
  • Top individual servings with tortilla strips.

Notes & Wine Advice

Pinquitos are small, tender, pink beans and are great in this chili—however, if you can’t find them, just substitute pinto beans.

Nutrition values

Calories: 270 kcal
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Course; Chili / Crockpot / Torttilla
Diets; Low Fat / Vegetarian