Sweet and Spicy Vegetarian Chili

Sweet and Spicy Vegetarian Chili Recipe from USA

Region / culture: USA | Servings: 6 |

Vegetarian diet

Introduction

Sweet and Spicy Vegetarian Chili is a hearty and flavorful dish that is perfect for a cozy night in or a gathering with friends. This chili is packed with protein and fiber from the beans and vegetables, making it a satisfying and nutritious meal.

History

Vegetarian chili has been around for decades, with variations of the recipe being passed down through generations. This particular Sweet and Spicy Vegetarian Chili recipe combines traditional chili flavors with a hint of sweetness and heat, creating a unique and delicious dish.

Ingredients

2 tsp canola oil
2 onions, finely chopped
1 orange bell pepper, chopped
3 cloves garlic, minced
1 tbsp chili powder
2 tsp cumin
1 tsp oregano
1 bay leaf
1 (4.5 oz (128 g)) can diced green chilies
1 tsp salt (optional)
0.75 cup vegetable broth
1 (14.5 oz (411 g)) can diced tomatoes
1 (14.5 oz (411 g)) can kidney beans, undrained
1 (14.5 oz (411 g)) can black beans, undrained
1 cup frozen corn
1 tsp hot sauce
1 tbsp worcestershire sauce
2 tbsp barley malt
0.5 tbsp unsweetened cocoa
black pepper, to taste
cubed avocados, for garnish
grated monterey jack cheese or cheddar cheese, for garnish
sour cream, for garnish

How to prepare

Heat the oil in a large saucepan or stockpot over medium-high heat.
Add chopped onions, bell pepper, and garlic.
Sauté until the onion is translucent, about 5 minutes.
Add chili powder, cumin, oregano, bay leaf, green chilies, and salt, if desired.
Stir until the veggies are evenly coated.
Add vegetable broth, tomatoes and beans (with their liquids), and frozen corn.
Add remaining ingredients (except garnishes) and mix thoroughly.
Simmer uncovered over medium-low heat for at least 30 minutes, or until the chili reaches the desired consistency.
Serve hot with desired garnishes.

Variations

Add diced sweet potatoes or butternut squash for a touch of sweetness.
Swap the kidney beans and black beans for chickpeas or lentils for a different texture.
Stir in a can of diced tomatoes with green chilies for an extra kick of heat.

Cooking Tips & Tricks

To add extra depth of flavor, toast the chili powder, cumin, and oregano in the oil before adding the vegetables.

- For a thicker chili, mash some of the beans with a fork before adding the remaining ingredients.

- Adjust the heat level by adding more or less hot sauce to suit your taste preferences.

Serving Suggestions

Serve the Sweet and Spicy Vegetarian Chili with a dollop of sour cream, a sprinkle of grated cheddar cheese, and some cubed avocados for a creamy and delicious finish.

Cooking Techniques

Simmering the chili uncovered allows the flavors to meld together and the liquid to reduce, creating a thick and rich consistency.

Ingredient Substitutions

Use olive oil instead of canola oil for a different flavor profile.

- Substitute vegetable broth with chicken broth for a non-vegetarian version.

- Replace barley malt with maple syrup or honey for a sweeter taste.

Make Ahead Tips

This Sweet and Spicy Vegetarian Chili can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.

Presentation Ideas

Serve the chili in individual bowls and garnish with a swirl of sour cream, a sprinkle of grated cheddar cheese, and a few slices of fresh avocado for a colorful and appetizing presentation.

Pairing Recommendations

Pair the Sweet and Spicy 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 in a saucepan over medium heat until warmed through, stirring occasionally.

Nutrition Information

Calories per serving

Calories: 280

Carbohydrates

Total Carbohydrates: 45g

Dietary Fiber: 12g

Sugar: 6g

Fats

Total Fat: 5g

Saturated Fat: 1g

Trans Fat: 0g

Proteins

Protein: 12g

Vitamins and minerals

Vitamin A: 15%

Vitamin C: 60%

Calcium: 10%

Iron: 20%

Alergens

Contains: None

Summary

This Sweet and Spicy Vegetarian Chili is a nutritious and balanced meal, providing a good source of protein, fiber, and essential vitamins and minerals.

Summary

Sweet and Spicy Vegetarian Chili is a delicious and nutritious dish that is perfect for a cozy night in or a gathering with friends. Packed with protein, fiber, and essential vitamins and minerals, this chili is sure to become a favorite in your recipe collection. Enjoy!

How did I get this recipe?

I remember the joy I felt when I first discovered this recipe for Sweet and Spicy Vegetarian Chili. It was a cold winter day, and I was craving something warm and comforting to fill my belly. As I rummaged through my old recipe box, I stumbled upon a faded index card with the title “Sweet and Spicy Vegetarian Chili” scrawled across the top in my own handwriting.

I couldn’t remember where I had gotten the recipe from, but the ingredients sounded delicious and I decided to give it a try. As I gathered the necessary vegetables, beans, and spices, I couldn’t help but think about the many recipes that had been passed down to me over the years.

My love for cooking began when I was just a young girl, watching my own grandmother whip up delicious meals in her cozy kitchen. She taught me the importance of using fresh ingredients and taking the time to let flavors develop. I absorbed every bit of knowledge she shared with me, and I was determined to carry on her legacy of creating mouthwatering dishes.

As I chopped onions, bell peppers, and jalapenos for the chili, I thought back to the many different sources that had contributed to my culinary repertoire. I remembered the quaint little cookbook I had picked up at a flea market, filled with traditional recipes from around the world. I recalled the cooking classes I had taken with a local chef who had taught me the art of balancing flavors and textures.

But most of all, I thought of the countless friends and family members who had shared their own recipes with me. The sweet potato casserole from my best friend’s mother, the homemade pasta sauce from my aunt, the spicy curry from my neighbor – each dish had left a lasting impression on me and shaped my own cooking style.

As the Sweet and Spicy Vegetarian Chili simmered on the stove, filling the air with tantalizing aromas, I couldn’t help but feel grateful for the culinary journey that had led me to this moment. I stirred in the cumin, chili powder, and cinnamon, tasting and adjusting the seasonings until the flavors were just right.

When the chili was finally ready, I ladled it into bowls and garnished it with a dollop of sour cream, a sprinkle of fresh cilantro, and a drizzle of lime juice. As I took my first bite, the warmth of the spices and the sweetness of the vegetables danced on my tongue, creating a symphony of flavors that brought a smile to my face.

I knew then that this Sweet and Spicy Vegetarian Chili would become a staple in my recipe collection, a dish that I would proudly share with friends and family for years to come. And as I savored each spoonful, I reflected on the power of food to connect us to our past, to nourish our bodies and souls, and to bring joy and comfort in even the coldest of days.