Dinner: Vegetarian Chili with Tortilla Crisps

Recipe by Anna Watson Carl Those homemade tortilla chips, though...

Ingredients

4 corn tortillas
1/4 c. Country Crock Original
1 large yellow onion, finely chopped
1 red pepper
1 yellow pepper
3 cloves garlic, minced
2 tbsp. chili powder
1 tbsp. cumin
1/2 tsp. cayenne
kosher salt
Black pepper
1 28-oz. can whole tomatoes
1 15-oz. can pinto beans, drained and rinsed
1 15-oz. can black beans, drained and rinsed
1 15-oz. can kidney beans, drained and rinsed
1/2 c. chopped fresh cilantro, plus more for serving
1/4 c. sour cream
1/4 c. shredded Cheddar cheese

Instructions

Preheat oven to 400 degrees F. Place tortillas on a baking sheet and brush all over with Country Crock Original. Bake until golden and crispy, flipping halfway through, about 6 minutes. Season with salt. Once cool, break each into pieces.
Heat remaining 3 tablespoons Country Crock Original in pot over medium-high heat. Cook onion and peppers until soft, 5 minutes. Add garlic, chili powder, cumin, and cayenne and cook 2 minutes more, stirring well to combine. Season with salt and pepper. Add tomatoes and juices, crushing tomatoes gently with a wooden spoon.
Add beans to pot along with 2 1/2 cups water. Season with salt and pepper and bring to a boil. Reduce heat and simmer until thickened, 15 to 20 minutes. Stir in cilantro.
Ladle chili into 4 bowls and garnish with sour cream, cheese, and cilantro. Serve with crispy tortillas.

Add a review for Vegetarian Chili with Tortilla Crisps