Homemade Vegetarian Chili
Forget going out to eat or ordering takeout every time you crave American food. Try making Homemade Vegetarian Chili at home. One portion of this dish contains roughly 16g of protein, 9g of fat, and a total of 337 calories. For $1.73 per serving, you get a main course that serves 6. Several people made this recipe, and 308 would say it hit the spot. It is brought to you by Cookie and Kate. Head to the store and pick up red onion, celery, red bell pepper, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 50 minutes. The Super Bowl will be even more special with this recipe. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. With a spoonacular score of 99%, this dish is awesome. Try 5th Annual Chili Contest: Entry #3 – Vegetarian Quinoa Chili + Weekly Menu, 8th Annual Chili Contest: Entry #5 – Three-Bean Vegetarian Chili + Weekly Menu, and Vegetarian Chili for similar recipes.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 40 minutes
Ingredients:
1 bay leaf
2 cans (15 ounces each) black beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes*, with their juices
2 medium carrots, chopped
2 ribs celery, chopped
2 tablespoons chili powder
Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream or crème fraîche, grated cheddar cheese, etc.
2 tablespoons chopped fresh cilantro, plus more for garnishing
4 cloves garlic, pressed or minced
2 teaspoons ground cumin
1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste
2 tablespoons olive oil
1 teaspoon dried oregano
1 large red bell pepper, chopped
1 medium red onion, chopped
½ teaspoon salt, divided
1½ teaspoons smoked paprika
2 cups vegetable broth or water
Equipment:
dutch oven
blender
pot
bowl
Cooking instruction summary:
In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and teaspoon salt. Stir to combine and then cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.Add the garlic, chili powder, cumin, smoked paprika (go easy on the paprika if you're sensitive to spice) and oregano. Cook until fragrant while stirring constantly, about 1 minute.Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth (or water) and one bay leaf. Stir to combine, then bring the mixture to a simmer and continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes. Remove the chili from heat.For the best texture and flavor, transfer 1 cups of the chili to a blender and blend until smooth, then pour the blended mixture back into the pot. Add the chopped cilantro, stir to blend, and then add vinegar, to taste. Add salt to taste, tooI added teaspoon more at this point. Divide the mixture into individual bowls and serve with garnishes of your choice.
Step by step:
1. In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering.
2. Add the chopped onion, bell pepper, carrot, celery and teaspoon salt. Stir to combine and then cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
3. Add the garlic, chili powder, cumin, smoked paprika (go easy on the paprika if you're sensitive to spice) and oregano. Cook until fragrant while stirring constantly, about 1 minute.
4. Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth (or water) and one bay leaf. Stir to combine, then bring the mixture to a simmer and continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
5. Remove the chili from heat.For the best texture and flavor, transfer 1 cups of the chili to a blender and blend until smooth, then pour the blended mixture back into the pot.
6. Add the chopped cilantro, stir to blend, and then add vinegar, to taste.
7. Add salt to taste, tooI added teaspoon more at this point. Divide the mixture into individual bowls and serve with garnishes of your choice.
Nutrition Information:
covered percent of daily need
