Hot Vegetarian Chili

Hot Vegetarian Chili Recipe - Delicious and Healthy Meal

Preparation time: 20 minutes | Cooking time: 40 minutes | Servings: 6 |

Vegetarian diet

Introduction

Hot Vegetarian Chili is a delicious and hearty dish that is perfect for a cozy night in or a gathering with friends. Packed with a variety of vegetables, beans, and spices, this chili is sure to satisfy your taste buds and keep you warm on a chilly day.

History

Chili has a long history in American cuisine, with roots dating back to the early settlers and Native Americans. The dish has evolved over the years, with different regions and cultures adding their own unique twist to the recipe. Vegetarian chili, in particular, has become a popular alternative for those looking for a meat-free option that is still flavorful and satisfying.

Ingredients

2 tbsp canola oil
1.5 cups chopped yellow onions
1 cup chopped red bell peppers
2 tbsp minced garlic
2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste
1 medium zucchini, stem ends trimmed and cut into small dice
2 cups fresh corn kernels (about 3 ears)
1.5 lb (680 g) portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
2 tbsp chili powder
1 tbsp ground cumin
1.25 tsp salt
0.25 tsp cayenne
4 large tomatoes, peeled, seeded and chopped
3 cups cooked black beans, or canned beans, rinsed and drained
1 (15 oz (425 g)) can tomato sauce
1 cup vegetable stock, or water
0.25 cup chopped fresh cilantro leaves
cooked brown rice, accompaniment
sour cream or strained plain yogurt, garnish
diced avocado, garnish
essence creole seasoning
Chopped green onions, garnish

How to prepare

In a large, heavy pot, heat the oil over medium-high heat.
Add the onions, bell peppers, garlic, and serrano peppers. Cook and stir until soft, about 3 minutes.
Add the zucchini, corn, and mushrooms. Cook and stir until soft and the vegetables release their liquid and start to brown around the edges, about 6 minutes.
Add the chili powder, cumin, salt, and cayenne. Cook and stir until fragrant, about 30 seconds.
Add the tomatoes and stir well.
Add the beans, tomato sauce, and vegetable stock. Stir well and bring to a boil.
Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
Remove from the heat and stir in the cilantro.
Adjust the seasoning to taste.

Variations

Add different types of beans such as black beans or kidney beans for variety.
Include other vegetables like sweet potatoes, butternut squash, or bell peppers for added texture and flavor.
For a smokier flavor, add a dash of liquid smoke or smoked paprika.

Cooking Tips & Tricks

Make sure to properly chop all your vegetables before starting to cook to ensure even cooking.

- Adjust the amount of serrano peppers to suit your taste preferences - more peppers will make the chili spicier.

- For a richer flavor, you can roast the vegetables before adding them to the pot.

- Let the chili simmer for at least 20 minutes to allow the flavors to meld together.

Serving Suggestions

Serve the Hot Vegetarian Chili over cooked brown rice and top with a dollop of yogurt, diced avocado, chopped green onions, and a sprinkle of creole seasoning for added flavor.

Cooking Techniques

Sauté the vegetables until they are soft and slightly caramelized for a deeper flavor.

- Simmer the chili on low heat to allow the flavors to develop and the vegetables to soften.

Ingredient Substitutions

Use olive oil or vegetable oil in place of canola oil.

- Substitute any type of mushrooms for the portobello mushrooms.

- Use vegetable broth in place of water for added flavor.

Make Ahead Tips

This Hot Vegetarian Chili can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stove or in the microwave before serving.

Presentation Ideas

Serve the chili in individual bowls and garnish with a sprinkle of chopped cilantro and a wedge of lime for a pop of color.

Pairing Recommendations

Pair this Hot Vegetarian Chili with a side of cornbread or a green salad for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftover chili in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until heated through before serving.

Nutrition Information

Calories per serving

Calories: 300

Carbohydrates

Total Carbohydrates: 45g

Dietary Fiber: 10g

Sugars: 10g

Fats

Total Fat: 8g

Saturated Fat: 1g

Trans Fat: 0g

Proteins

Protein: 12g

Vitamins and minerals

Vitamin A: 20%

Vitamin C: 60%

Calcium: 8%

Iron: 15%

Alergens

Contains: None

Summary

This Hot Vegetarian Chili is a nutritious and filling dish that is high in fiber, vitamins, and minerals. It is a great option for those looking to incorporate more plant-based meals into their diet.

Summary

Hot Vegetarian Chili is a flavorful and nutritious dish that is perfect for a cozy night in or a gathering with friends. Packed with vegetables, beans, and spices, this chili is sure to warm you up and satisfy your taste buds. Enjoy it with a side of brown rice and your favorite toppings for a delicious and filling meal.

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was a cold winter day, and my friend Sarah had invited me over for lunch. As soon as I walked into her cozy kitchen, I was hit with the comforting aroma of simmering spices and vegetables.

"What are you cooking?" I asked, taking a seat at the table.

"Hot vegetarian chili," Sarah replied, stirring the pot on the stove. "It's a family recipe passed down from my grandmother."

I watched as Sarah added tomatoes, beans, peppers, and a variety of spices to the pot. The colors and smells were so inviting, I couldn't wait to taste the finished dish.

As we sat down to eat, I took my first bite of the hot vegetarian chili and was blown away by the flavors. It was hearty, spicy, and satisfying - everything you could want in a bowl of chili.

"Would you mind sharing the recipe with me?" I asked Sarah, already thinking about making it for my own family.

"Of course!" she said, passing me a handwritten recipe card. "Just be sure to give credit to my grandmother, she's the real mastermind behind this dish."

Over the years, I made the hot vegetarian chili countless times for my family and friends. It became a staple in our household, especially during the colder months. I loved how versatile the recipe was - I could customize it with different vegetables, beans, and spices to suit my taste.

One day, I decided to add a secret ingredient to the hot vegetarian chili - a hint of cocoa powder. I had read somewhere that cocoa powder could enhance the depth and richness of a dish, and I was curious to see how it would work in this recipe.

As the chili simmered on the stove, the aroma of cocoa mixed with the spices filled the kitchen. I was excited to see how my family would react to this new twist on the classic recipe.

When I served the hot vegetarian chili for dinner that night, my family's reaction was priceless. They couldn't quite put their finger on the secret ingredient, but they loved the added depth and complexity it brought to the dish.

"Grandma, this chili is amazing!" my granddaughter exclaimed, taking another spoonful. "What did you do differently this time?"

I smiled, knowing that my experimentation had paid off. The hot vegetarian chili had evolved into something even more special, thanks to a simple addition of cocoa powder.

As the years went by, I continued to make the hot vegetarian chili for my family, always tweaking and perfecting the recipe. I shared it with friends, neighbors, and anyone who asked for it. It became my signature dish, something that was uniquely mine but still rooted in the tradition of Sarah's grandmother.

Now, as I sit here reminiscing about the first time I saw the recipe for hot vegetarian chili, I realize how much it has come to mean to me. It's not just a dish I make for my loved ones - it's a connection to the past, a reminder of the friendships and memories that have shaped me into the cook I am today.

So the next time you're looking for a comforting and flavorful meal to warm you up on a cold day, give this hot vegetarian chili a try. I promise you won't be disappointed. And who knows, maybe you'll add your own special touch to the recipe, just like I did with cocoa powder. Happy cooking!