Spicy Loaded Pierogy Chili
TOTAL TIME
42
MINUTES
PREP TIME
5
MINUTES
INGREDIENTS
16
SERVINGS
6
Ingredients
- 1 Box Mrs. T’s Mini 4 Cheese Medley Pierogies
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, crushed and finely chopped
- 1 tablespoon tomato paste
- 1 (28 ounce) jar crushed tomatoes
- 1 (14.5 ounce) can diced fire roasted tomatoes, drained
- 12 ounces vegetable stock
- 1 heaping tablespoon chili powder
- ½ teaspoon ground cayenne
- 1 teaspoon dried Italian seasoning
- ½ teaspoon ground chipotle powder
- 14 ounces black beans, drained and rinsed
- 14 ounces white beans, drained and rinsed
- Kosher salt and freshly ground pepper
- Cilantro, leaves and stems, finely chopped
- Shredded Cheddar optional
- Corn Chips optional
- Sour Cream optional
Directions
- To a large Dutch oven set over medium heat, add olive oil. When shimmering, add onion and cook, stirring every so often, until sweating— about 5 minutes. Add garlic and cook 1 minute more.
- Add tomato paste and stir to cook, about 1 minute. Stir in tomatoes, stock, spices, tomatoes and beans. Bring to a gentle boil. Reduce heat to medium-low and cook, stirring every so often, about 20 minutes—until thickened. Season with salt and pepper to taste. Add pierogies at the last 8-10 minutes of cooking time until cooked through.
- Serve chili hot with cilantro, shredded cheddar cheese, corn chips and a dollop of sour cream.
