Spicy Loaded Pierogy Chili

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

  1. 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.
  2. 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.
  3. Serve chili hot with cilantro, shredded cheddar cheese, corn chips and a dollop of sour cream.
Mini 4 Cheese Medley

Mini 4 Cheese Medley

If you’ve ever said, “More cheese, please,” you’ll love these— Parmesan, Cheddar, Romano, and Swiss cheeses plus creamy whipped potatoes, packed in pasta!

Mini Four Cheese Medley Pierogies are perfect for snacks, soups, appetizers and salads.