Introduction
Flavorful Vegetarian Chili
Enjoy a hearty and satisfying vegetarian chili that’s perfect for any time of the year. Packed with vegetables, beans, and aromatic spices, this dish not only speaks to your taste buds but also offers a wholesome meal option.
Detailed Ingredients with measures
Olive oil – 30 ml
Onion, diced – 100 g
Bell pepper, diced – 150 g
Carrot, diced – 100 g
Celery, diced – 100 g
Garlic, minced – 4 cloves
Chili powder – 15 g
Cumin – 10 g
Smoked paprika – 5 g
Cayenne pepper – 2 g
Canned diced tomatoes – 400 g
Tomato paste – 60 ml
Canned black beans, drained and rinsed – 400 g
Canned kidney beans, drained and rinsed – 400 g
Vegetable broth – 500 ml
Salt – 5 g
Black pepper – 3 g
Fresh cilantro, chopped – 30 g
Prep Time
10 minutes
Cook Time, Total Time, Yield
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 4 servings
Directions
1. Heat olive oil in a large pot over medium heat. Add the onion, bell pepper, carrot, and celery. Sauté for 5-7 minutes, until the vegetables become soft.
2. Add the minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper. Stir well and cook for another 1-2 minutes until fragrant.
3. Add the diced tomatoes and tomato paste to the pot, stirring to combine.
4. Stir in the black beans and kidney beans, then add the vegetable broth. Season with salt and black pepper.
5. Bring the chili to a simmer, then reduce the heat to low. Cover the pot and let it simmer for 30-40 minutes, stirring occasionally.
6. Taste and adjust the seasoning if necessary. Stir in the fresh cilantro just before serving.
Detailed Directions and Instructions
Heat the Olive Oil
In a large pot, pour in 30 ml of olive oil and set it over medium heat. Allow the oil to warm until it glistens.
Sauté the Vegetables
Add 100 g of diced onion, 150 g of diced bell pepper, 100 g of diced carrot, and 100 g of diced celery to the pot. Sauté the mixture for 5-7 minutes. You’ll know it’s ready when the vegetables are soft and starting to release their natural sweetness.
Add the Garlic and Spices
Once the vegetables are softened, add 4 minced garlic cloves, 15 g of chili powder, 10 g of cumin, 5 g of smoked paprika, and 2 g of cayenne pepper. Stir everything well, letting the spices bloom for 1-2 minutes until your kitchen fills with a warm, fragrant aroma.
Incorporate the Tomatoes
Pour in 400 g of canned diced tomatoes and add 60 ml of tomato paste to the pot. Stir thoroughly to ensure all the ingredients are well combined.
Add the Beans and Broth
Gently fold in the 400 g of drained and rinsed black beans and the 400 g of drained and rinsed kidney beans. Then, add 500 ml of vegetable broth, giving everything another good stir. Season this hearty mixture with 5 g of salt and 3 g of black pepper.
Simmer the Chili
Bring the chili to a bubbling simmer, then lower the heat to maintain a gentle simmer. Cover the pot and let it cook for 30-40 minutes, stirring occasionally to prevent sticking and to promote even cooking.
Taste and Adjust Seasoning
After the simmering time, taste your chili. If desired, adjust the seasoning with additional salt or spices. Just before serving, stir in 30 g of chopped fresh cilantro for a touch of freshness.
Notes
Ingredient Freshness
The freshness of your vegetables will greatly enhance the flavor of the chili. Opt for seasonal produce if possible.
Customization Options
Feel free to adapt the spices to suit your heat preference, or add other vegetables like zucchini or corn for extra nutrition.
Serving Suggestions
This chili pairs wonderfully with warm crusty bread, rice, or topped with avocado for a creamy touch.
Leftover Storage
Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove or in the microwave.
Freezing Tips
Chili can be frozen for up to 3 months. Let it cool completely before transferring it to freezer-safe containers.
Garnishing Ideas
Top with your favorite ingredients such as shredded cheese, sour cream, or a squeeze of lime before serving for added flavor and texture.
Cook Techniques
Sautéing
Sautéing is a cooking technique that involves frying food quickly in a small amount of oil or fat over medium to high heat. In this recipe, onions, bell peppers, carrots, and celery are sautéed to soften and release their flavors before adding spices.
Simmering
Simmering is cooking food gently in liquid just below the boiling point. This technique allows flavors to meld together while ensuring that ingredients are cooked through without breaking apart. In this chili, the mixture simmers for 30-40 minutes.
Layering Flavors
Layering flavors involves adding ingredients at different stages of cooking to build complexity in the dish. Garlic and spices are added after the vegetables, infusing the base with aromatic profiles before the addition of tomatoes and beans.
Deglazing
While not explicitly used in this recipe, deglazing can enhance the dish by adding a splash of broth or water to a pan after sautéing to lift the flavorful bits stuck to the bottom. This technique can be incorporated if you want an added depth of flavor.
Adjusting Seasoning
Taste and adjust the seasoning toward the end of cooking to ensure the chili meets your desired flavor profile. This step is crucial for balancing salt, spices, and fresh elements like cilantro.
FAQ
Can I use fresh beans instead of canned?
Yes, you can use dried beans, but you’ll need to soak and cook them beforehand. Ensure they are tender before adding them to the chili.
How can I make the chili spicier?
To increase the heat, add more cayenne pepper or include spicy diced green chilies. You can also serve the chili with hot sauce on the side.
What can I substitute for vegetable broth?
You can substitute vegetable broth with water, but for added flavor, consider using a homemade broth or adding some soy sauce for umami.
Is this chili suitable for meal prep?
Yes, this vegetarian chili stores well in the refrigerator for up to a week and can be frozen for longer storage. It’s even better the next day as the flavors continue to develop.
Can I add other vegetables?
Absolutely! Feel free to add any of your favorite vegetables such as zucchini, corn, or sweet potatoes to customize the chili to your liking.
Conclusion
This flavorful vegetarian chili is a delicious and wholesome dish that can be enjoyed any time of the year. With its vibrant mix of vegetables, beans, and spices, it offers a satisfying meal that caters to both vegetarians and meat-lovers alike. Perfect for gatherings, meal prepping, or simply a cozy dinner at home, this recipe promises to delight your taste buds and nourish your body.
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Vegetarian Chili Mac
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Hollow out bell peppers and stuff them with the chili. Bake until the peppers are tender for a colorful presentation.
Chili Tacos
Serve the chili in taco shells with toppings like shredded lettuce, diced tomatoes, and sour cream for a fun twist on taco night.
Chili and Cornbread Casserole
Layer chili and cornbread in a baking dish for a delicious casserole. Bake until the cornbread is golden for a comforting combination.
Vegetarian Chili
Ingredients
Method
- Heat olive oil in a large pot over medium heat. Add the onion, bell pepper, carrot, and celery. Sauté for 5-7 minutes, until the vegetables become soft.
- Add the minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper. Stir well and cook for another 1-2 minutes until fragrant.
- Add the diced tomatoes and tomato paste to the pot, stirring to combine.
- Stir in the black beans and kidney beans, then add the vegetable broth. Season with salt and black pepper.
- Bring the chili to a simmer, then reduce the heat to low. Cover the pot and let it simmer for 30-40 minutes, stirring occasionally.
- Taste and adjust the seasoning if necessary. Stir in the fresh cilantro just before serving.
