American · Dinner
Vegetarian Chili con Queso Bowl
A vegetarian chili built on pinto and kidney beans simmered with onion, bell pepper, tomato and chili spices, then finished with a melted cheddar and Monterey Jack queso stirred through the bowl. Corn, jalapeno and cumin add warmth. Served topped with cilantro and lime.
$3
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
1000Calories
68.5gProtein
63.1gFat
45.9gCarbs
9.5gSugar
14.4gFiber
1268mgSodium
251mgChol
37.9gSat Fat
1145mgPotassium
1205mgCalcium
5.2mgIron
1.8mcgVitamin B12
42mgVitamin C
vegetarian
gluten-free
protein-rich
high-fiber
rich-umami
hidden-gems
vegetarian
gluten-free
Instructions
1
Prep
Drain and rinse the pinto beans and kidney beans, chop the onion, bell pepper and jalapeno, mince the garlic and shred both cheeses.
2
Sauté
Heat the olive oil in a saucepan over medium heat, add the onion, bell pepper and jalapeno, and cook 5 minutes until translucent and softened.
3
Bloom
Stir in the garlic, tomato paste, chili powder, cumin and smoked paprika, then cook over medium heat 1 minute until fragrant and deep red.
4
Simmer
Add the pinto beans, kidney beans, canned tomatoes, corn and vegetable stock, then simmer over medium-low heat 20 minutes until the liquid thickens and coats a spoon.
5
Plate
Lower to low heat, stir in the cheddar and Monterey Jack until molten and glossy, then spoon into a bowl with cilantro and lime.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g sharp cheddar cheese
- 3 oz86g Monterey Jack cheese
- 11 oz150g, half a 15 oz can pinto beans
- 7 oz100g, a third of a 15 oz can kidney beans
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 1 cup150g onion
- 1 cup150g bell pepper
- 2/3 cup100g corn kernels
- 22 small jalapeno
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp tomato paste
- 4 tsp4 tsp chili powder
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 2 tbsp2 tbsp olive oil
- 2/3 cup160ml vegetable stock
- 4 tbsp4 tbsp cilantro
- 22 lime wedge
