Smoky Two Bean Chili with Tortilla Chips & Cilantro Ranch Drizzle

Smoky Two Bean Chili

with Tortilla Chips & Cilantro Ranch Drizzle

dinner

Blender Tomatoes Root Vegetables Lime Kidney Beans Fruit Corn Cilantro Black Beans Beans/Legumes Dinner Mexican Nut-Free High-Protein Gluten-Free Winter Recipes Seasonal Menu Comfort Foods Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
760
FAT
21g
CARBOHYDRATES
93g
PROTEIN
37g

MAIN INGREDIENTS

  1. 1 dried ancho chile
  2. 1 Not-Chick'n™ Bouillon Cube
  3. 1 yellow onion
  4. 4 garlic cloves
  5. 1 tbsp tomato powder
  6. 13.4 oz black beans
  7. 13.4 oz kidney beans
  8. 1 oz chipotle pepper in adobo
  9. 1 tsp oregano
  10. 1 tbsp maple syrup
  11. 4 corn tortillas
  12. 1 lime
  13. ¼ oz fresh cilantro
  14. ¼ cup Follow Your Heart® High Omega Vegan Ranch Salad Dressing
  15. 1 tbsp (2 tbsp) vegetable oil*
  16. Salt*
  17. *Not included
  18. For full ingredient list, see Nutrition
  19. Directions for 4 servings indicated in parentheses
Allergens: soy
Nutrition

TOOLS

  • Baking sheet
  • Blender
  • Medium saucepan

INSTRUCTIONS

1
Prepare the vegetables

Preheat the oven to 350°F. Trim and deseed the dried ancho chile(s) and add to a medium saucepan with the bouillon cube(s) and 2 cups (4 cups) water. Bring to a boil, reduce heat to low, and simmer. Peel and dice the onion(s). Peel and smash the garlic. In a small bowl, mix the tomato powder with 2 tbsp (4 tbsp) water to make a paste. Drain and rinse the black beans and kidney beans.

2
Blend the chiles

Add ancho chile(s) and broth and chipotle pepper(s) in adobo to a blender. Add a pinch of salt and blend until smooth.

3
Cook the aromatics

Heat 2 tsp (4 tsp) vegetable oil in a large pot over medium-high heat. Add diced onion, smashed garlic, and ½ tsp (1 tsp) salt. Cook until onion is softened and browned in places, 3 to 5 minutes. Add tomato paste and oregano and stir to coat the onions.

4
Simmer the chile

Add black beans, kidney beans, blended chiles, ½ cup (1 cup) water, and maple syrup to the onions and garlic. Bring chile to a boil, reduce heat to low, and simmer for 15 minutes, stirring occasionally.

5
Prepare the chips

Stack corn tortillas and quarter to make 16 (32) chips. Add to a baking sheet in a single layer and lightly coat pieces with 1 tsp (2 tsp) vegetable oil, using your fingers to disperse, and sprinkle with salt. Bake until crispy, 12 to 15 minutes, rotating the baking sheet halfway through.

6
Serve

Halve the lime(s), juice one half, and cut the other half into wedges. Chop the cilantro. Add lime juice, chopped cilantro and ranch dressing to a medium bowl and stir the cilantro ranch dressing. Divide the smoky two bean chili between large bowls. Drizzle with cilantro ranch dressing. Serve with lime wedges and tortilla chips for dipping. Tuck in!