I’ve been working on this vegetarian chili for the last month. It’s full of warm spices, lots of healthy veggies and protein packed beans. Don’t let the long looking ingredient list throw you, it’s just a little bit of chopping. If you want to vary the vegetables up a bit, go for it. Sometimes I add cubed sweet potato, sometimes squash. Corn or diced hatch chilies could be great. It makes a big batch, perfect to freeze or share with a neighbor, new mom, etc..
When it comes to beans, I love dried Rancho Gordo beans (alubia blanco, cranberry, Marcella, pinto and yellow eye are some of my favorites), because the final texture is just so good. Black beans would also be great. But if you want to use canned beans - go for it, it’s still going to be delicious.
Favorite toppings? Cheese for sure! I used Stella shredded Parm and it was so good. Other good ideas are avocado, sour cream, scallions, tortilla chips, lime, cilantro….
You can also keep this chili completely vegan if you watch your toppings and hold off the cheese and sour cream.
The Coziest Vegetarian Chili
Ingredients
3 Tbs olive oil
1 large red onion, diced
2 carrots, peeled and diced
2 stalk celery, diced
1 bell pepper (any color), diced
2 peeled and diced sweet potatoes OR 3 (ish) cups cubed butternut squash
1 jalepeño, minced with or without seeds - seeds will make is spicier (optional)
4 cloves garlic, minced
1 Tbs coriander
1 Tbs ground cumin
2 Tbs chili powder
1 Tbs smoked paprika
1 tsp unsweetened cocoa powder
28 oz. can diced or crushed tomatoes**
2 Tbs tomato paste
3 15 oz. cans white beans, drained and rinsed OR 2.5 cups dried beans, soaked over night in enough water to cover by 3 inches
a few big handfuls of clean spinach, roughly chopped
Instructions
Heat a large pot and add olive oil, onions, carrots, celery, bell pepper, jalepeño (if using), garlic and kosher salt (about 2 teaspoons.) Sauté 5-7 minutes until onions are soft and translucent.
Add coriander, cumin, chili powder, paprika, and cocoa powder. Sauté 5 minutes more over medium heat, stirring occasionally. You can add some cayenne if you want it extra spicy.
Add tomatoes, tomato paste, beans and 4 cups water if using dried and soaked beans. It should be enough liquid to cover all the veggies and beans but add more if you need to. If you’re using canned beans, use less water - just enough to cover beans and veggies. Bring to boil, reduce heat and simmer over low heat, partially covered. If using canned beans let it simmer at least 30 minutes. If using dried beans, let it simmer until they’re tender which can take up to 90 minutes. Stir occasionally to prevent scorching on bottom.
If at any point it looks like too much liquid is evaporating you can cover the chili or add a little water (or beer) if it’s not looking moist enough. You can also take a potato masher or immersion blender to it a little to get things a little more cohesive. Once the consistency is how you want it, taste to see if it needs more salt. Now stir in the chopped spinach and let it simmer 2-3 minutes until spinach is wilted. Serve with accompaniments listed above!
Serves 6-8
* If you’re outside the US try your chili powder before adding. In some countries chili powder is cayenne powder which is incredibly spicy. In the US it’s a much more mellow spice blend.
** If you like chunks of tomato in your chili use diced tomatoes. If you prefer it smoother, use crushed tomatoes.
Comments