West Coast Chili

Name: West Coast Chili
Cuisine: American
Ingredients: ¼ cup chopped fresh cilantro, for serving; ½ cup sliced pitted ripe olives, for serving; 2 ripe Hass avocados, for serving; 1½ cups fresh or thawed frozen corn kernels; 1 chipotle chile in adobo, minced; ¼ cup tomato paste; 8 plum tomatoes, diced; 1 medium-size zucchini, chopped; 1 serrano chile, seeded and minced; 2 garlic cloves, minced; 1 yellow bell pepper, seeded and chopped; 1 red bell pepper, seeded and chopped; 1½ cups fresh or thawed frozen corn kernels; ¼ cup dry red wine (optional); 1 cup vegetable broth, plus more if needed; 3 cups cooked black beans or 2 (15.5-ounce) cans black beans, rinsed and drained; 3 cups cooked black beans or 2 (15.5-ounce) cans black beans, rinsed and drained; ½ teaspoon smoked paprika Salt; ½ teaspoon dried oregano; 3 tablespoons chili powder; 1 tablespoon olive oil or ¼ cup water; 1 medium-size red onion, chopped; 1 tablespoon olive oil or ¼ cup water

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

Filled with vibrant fresh vegetables and topped with creamy avocado and piquant black olives, this chili is imbued with a West Coast vibe. To complement the mood, serve it with a loaf of San Francisco sourdough bread.

Ingredients

1 tablespoon olive oil or ¼ cup water
1 medium-size red onion

Americas
United States
San Francisco
Main course
Gluten-free
Vegan

Method

Heat the oil or water in a large pot over medium heat. Add the onion, red and yellow bell peppers, garlic, and serrano chile. Cover and cook until the vegetables are softened, about 10 minutes. Add the zucchini, tomatoes, tomato paste, chipotle, chili powder, oregano, paprika, and salt to taste. Stir in the beans, broth, and wine (if using). Bring to a boil, then reduce