Vege Chili

Vege Chili Recipe from Mexico with Black Beans, Zucchini, and TVP

Region / culture: Mexico | Servings: 6

Introduction

Vege Chili is a delicious and hearty vegetarian version of the classic chili dish. Packed with flavor and nutrients, this recipe is perfect for a cozy night in or for feeding a crowd.

History

Chili has a long history in American cuisine, with roots dating back to the early settlers and Native American tribes. The dish has evolved over the years to include a wide variety of ingredients, including beans, vegetables, and spices. Vege Chili is a modern twist on this classic dish, using zucchini, black beans, and corn to create a flavorful and satisfying meal.

Ingredients

2 medium-sized onions, chopped
fresh garlic, chopped (adjust amount to taste)
2.5 tbsp chili powder
2 tbsp ground cumin
1 tbsp dried oregano leaves, crushed
0.25 tbsp cayenne pepper
2 cups vegetable stock (or 2 cans)
1 (28 oz (794 g)) can of peeled tomatoes, chopped, with juice
1 beer
1 tbsp sugar
1 tbsp salt
1 bay leaf
1 tbsp cornmeal
2 lb (907 g) zucchini, cut into 1 inch pieces
2 cans black beans, rinsed and drained
1 can (11 oz (312 g)) whole kernel corn, drained
tvp (optional)

How to prepare

Cook the onions over low heat until they are soft and translucent.
Add the garlic, chili powder, cumin, oregano, and cayenne. Cook for a few minutes while stirring constantly.
Pour in the vegetable broth.
Add the tomatoes and their juice, beer, sugar, salt, and bay leaf.
If you are preparing this recipe in advance, you can stop at this point and refrigerate it for up to two days.
When you are ready to finish cooking, bring the mixture to a gentle simmer and continue cooking.
Slowly sprinkle cornmeal over the surface while stirring to avoid lumps.
(At this point, my significant other got really excited and said, 'It's chili! Look, it looks just like chili!')
Add the zucchini and bring the mixture to a boil.
Reduce the heat and let it simmer for 5 minutes. If you are using TVP, add it at this point.
Finally, add the black beans and corn. Let it simmer for an additional 5-15 minutes.

Variations

Add diced bell peppers or carrots for extra vegetables.
Use different types of beans, such as kidney beans or pinto beans.
Experiment with different spices, such as smoked paprika or chipotle powder.

Cooking Tips & Tricks

Be sure to cook the onions until they are soft and translucent to bring out their natural sweetness.

- Adjust the amount of garlic to suit your taste preferences.

- Adding TVP (textured vegetable protein) is optional, but it can add a meaty texture to the chili.

- Simmering the chili slowly allows the flavors to meld together and develop a rich taste.

Serving Suggestions

Serve Vege Chili with a dollop of sour cream, shredded cheese, and a sprinkle of fresh cilantro. Cornbread or tortilla chips make a great accompaniment.

Cooking Techniques

Slowly simmer the chili to allow the flavors to develop.

- Stir in the cornmeal slowly to avoid lumps.

- Adjust the seasoning to taste before serving.

Ingredient Substitutions

Use vegetable broth or water in place of the beer.

- Substitute tofu or tempeh for the TVP.

- Use fresh tomatoes in place of canned tomatoes.

Make Ahead Tips

Vege Chili can be made in advance and stored in the refrigerator for up to two days. Simply reheat on the stove before serving.

Presentation Ideas

Serve Vege Chili in individual bowls garnished with a sprinkle of fresh herbs or a slice of avocado. A side of cornbread or a green salad makes a great accompaniment.

Pairing Recommendations

Vege Chili pairs well with a crisp green salad, cornbread, or a side of rice. A cold beer or glass of red wine complements the flavors of the dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat on the stove or in the microwave until heated through.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Total Fat: 2g per serving

Proteins

Protein: 12g per serving

Vitamins and minerals

This recipe is rich in vitamins and minerals, including vitamin C, vitamin A, iron, and potassium.

Alergens

This recipe is free of common allergens such as dairy, eggs, and nuts. However, be sure to check the labels on your ingredients to ensure they are safe for your dietary needs.

Summary

Vege Chili is a nutritious and satisfying meal that is high in fiber, protein, and essential vitamins and minerals. It is a great option for vegetarians and meat-eaters alike.

Summary

Vege Chili is a delicious and nutritious vegetarian dish that is perfect for a cozy night in or for feeding a crowd. Packed with flavor and nutrients, this recipe is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

I remember the joy I felt when I first discovered this recipe for Vege Chili. It was many years ago, when I was just a young girl living in a small village nestled in the hills of the countryside.

I had always loved cooking, and I was constantly on the lookout for new recipes to try out. One day, while wandering through the local market, I stumbled upon an old woman selling a variety of spices and vegetables. Intrigued by the colorful array of ingredients before me, I struck up a conversation with the woman.

She told me that she had been a cook for many years, traveling from village to village, learning new recipes and sharing her love of food with others. As we chatted, she mentioned a recipe for Vege Chili that she had picked up during her travels.

She described it as a hearty and flavorful dish, packed full of vegetables and spices. It sounded like just the kind of recipe I had been looking for, so I asked her if she would be willing to share it with me.

With a twinkle in her eye, she agreed, and spent the afternoon teaching me how to make the dish. She showed me how to chop the vegetables just so, how to sauté them to perfection, and how to season the chili with just the right amount of spice.

As we cooked together, she shared stories of her own culinary adventures, of the people she had met and the recipes she had learned along the way. I was captivated by her tales, and by the time the Vege Chili was ready to eat, I felt as if I had been transported to a world of flavors and aromas unlike anything I had ever experienced before.

From that day on, the Vege Chili became a staple in my kitchen. I would make it for family and friends, tweaking the recipe here and there to suit my own tastes. Each time I cooked it, I would think back to that afternoon in the market, and to the kind old woman who had shared her recipe with me.

Over the years, I continued to experiment with the Vege Chili, adding new vegetables and spices to create my own unique version of the dish. And as I shared it with others, they too fell in love with its comforting warmth and delicious flavors.

Now, as I sit in my kitchen, surrounded by the familiar scents of onions and garlic cooking on the stove, I can't help but smile as I remember that day so long ago. The Vege Chili has become more than just a recipe to me – it is a reminder of the joy and connection that cooking can bring, of the stories and memories that can be shared over a simple meal.

And as I ladle the steaming chili into bowls and garnish it with fresh herbs, I know that this recipe will continue to hold a special place in my heart for years to come. It is a testament to the power of food to bring people together, to create moments of joy and connection that can last a lifetime.