Music City Bowl Vegetable Chili

November 8, 2019

This vegetarian chili from Chef Skylar Bush is chock-full of vegetables and robust flavors.

Ingredients

1 tablespoon grapeseed or vegetable oil

1 large yellow onion, diced

1 chipotle pepper in adobo, chopped

1 red bell pepper, cored and diced

1 green bell pepper, cored and diced

4 cloves garlic, minced

1 tablespoon chili powder

1 ½ teaspoons smoked paprika

1 teaspoon ground cumin

1 teaspoon ground coriander

pinch powdered cayenne pepper

sea salt and freshly-cracked black pepper

splash of red wine

zest of 1 lime

3–4 cups good, flavorful vegetable stock

2 (14.5-oz) can fire-roasted diced tomatoes

2 (15-oz) cans red kidney beans, drained

1 cup uncooked brown lentils, rinsed

avocados, sour cream, cheese, jalapenos, lime, and cilantro for serving

Preparation

1. In a large pot or Dutch oven, heat oil. Add onions, chipotle, and bell peppers. Cook on medium-high for about 6 minutes or until onions are softened. Add garlic and spices, salt and pepper and cook one minute or until fragrant.

2. Add red wine and lime, deglazing the pot by scraping brown bits on bottom. Add remaining ingredients, reduce heat to medium-low, and simmer 25-30 minutes, stirring occasionally, until lentils are tender. Serve with avocado, sour cream, shredded cheese, jalapenos, lime, and cilantro.