Makes: 6 servings (9-10 cups) Total time: 45 minutes
|2||2Tbsp. olive oil|
|2||2cups chopped white onions|
|8||8oz. button mushrooms, sliced|
|1||1Tbsp. minced fresh garlic|
|2||2cups chopped green cabbage|
|1||1cup sliced celery|
|1⁄2||1/2cup shredded carrot|
|2||2tsp. ground cumin|
|2||2tsp. dried oregano|
|1||1tsp. ground coriander|
|1⁄2||1/2tsp. cayenne pepper|
|1||1can diced tomatoes in juice (14.5 oz.)|
|1||1can crushed tomatoes (14.5 oz.)|
|1||1cup low-sodium vegetable broth|
|1||1can black beans, drained and rinsed (15 oz.)|
|1||1yellow bell pepper, charred, peeled, and diced|
|Salt and black pepper to taste|
Heat oil in a large pot or Dutch oven over medium until it shimmers.
Add onion, mushrooms, and garlic; sweat until onion is translucent, 5 minutes. Add cabbage, celery, carrot, cumin, oregano, paprika, coriander, and cayenne; partially cover pot. Reduce heat to medium-low, and sweat mixture until vegetables are tender, about 10 minutes.
Stir in diced tomatoes, crushed tomatoes, and broth. Bring chili to a simmer and cook until thickened, 10 minutes more.
Add beans and bell pepper; season with salt and black pepper. Serve chili over Cheesy Macaroni and top with avocado.
Per serving: 198 cal; 5g total fat (1g sat); 0mg chol; 603mg sodium; 33g carb; 9g fiber; 7g protein
Cut out and discard the tough, bitter core before chopping the head of cabbage.
Char and steam the bell pepper to add smoky flavor, then peel off the blistered skin.
Season with cumin, oregano, paprika, coriander, and cayenne — basically adding up to chili powder.