Vegetable Chili

Vegetable Chili Recipe - Vegetarian Food from USA

Region / culture: USA | Servings: 6 |

Vegetarian diet

Introduction

Vegetable chili is a hearty and flavorful dish that is perfect for a cozy night in or a gathering with friends. Packed with beans, vegetables, and spices, this dish is not only delicious but also nutritious.

History

Chili has a long history in American cuisine, with roots dating back to the early settlers in the Southwest. Originally made with meat, chili has evolved over the years to include a variety of ingredients, including vegetables. Vegetable chili is a popular variation of the traditional dish, offering a lighter and healthier option for those looking to enjoy a meatless meal.

Ingredients

2 x 14.5 oz (411 g) cans of chili-style chunky tomatoes
2.5 cups of water
3 x 15 oz (425 g) cans of pinto, cannellini, and/or red kidney beans, rinsed and drained
1 x 8 oz (227 g) can of tomato sauce
1 to 2 tbsp of chili powder
1 tsp of dried oregano, crushed
1.5 cups of frozen whole kernel corn
1.5 cups of chopped zucchini or yellow summer squash
0.75 cup of shredded cheddar or monterey jack cheese (3 oz (85 g))
0.5 tsp of pepper

How to prepare

In a 4 qt (3.78-liter) pot, stir together the undrained tomatoes, water, beans, tomato sauce, chili powder, oregano, and pepper.
Bring the mixture to a boil, then reduce the heat.
Cover the pot and let it simmer for 10 minutes.
Using a potato masher, slightly mash the beans.
Stir in the corn and zucchini.
Bring the mixture back to a boil, then reduce the heat.
Cover the pot and let it simmer for another 10 minutes or until the vegetables are tender.
Spoon the mixture into serving bowls.
Top each serving with 2 tbsp of cheese.

Variations

Add diced bell peppers or mushrooms for extra flavor and texture.
Substitute black beans or chickpeas for the pinto, cannellini, and/or red kidney beans.
For a vegan version, omit the cheese or use a dairy-free alternative.

Cooking Tips & Tricks

To add extra flavor to your vegetable chili, try roasting the vegetables before adding them to the pot.

- For a spicier kick, add a diced jalapeno pepper or a pinch of cayenne pepper to the mix.

- Don't be afraid to experiment with different types of beans and vegetables to create your own unique version of vegetable chili.

Serving Suggestions

Serve vegetable chili with a dollop of sour cream, a sprinkle of fresh cilantro, and a side of cornbread for a complete and satisfying meal.

Cooking Techniques

Use a potato masher to slightly mash the beans for a thicker consistency.

- Simmer the chili on low heat to allow the flavors to meld together.

Ingredient Substitutions

Use vegetable broth instead of water for added flavor.

- Swap out the yellow summer squash for zucchini or bell peppers.

Make Ahead Tips

Vegetable 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

Garnish each bowl of vegetable chili with a sprinkle of chopped green onions or a drizzle of hot sauce for a pop of color and flavor.

Pairing Recommendations

Serve vegetable chili with a side of cornbread, a green salad, or tortilla chips for a complete and satisfying meal.

Storage and Reheating Instructions

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

Nutrition Information

Calories per serving

Calories: 300 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Total Fat: 5g per serving

Saturated Fat: 2g per serving

Proteins

Protein: 12g per serving

Vitamins and minerals

Vitamin A: 15% of daily value per serving

- Vitamin C: 20% of daily value per serving

- Iron: 10% of daily value per serving

Alergens

Contains dairy (cheese)

Summary

Vegetable chili is a nutritious and filling dish that is high in fiber, protein, and essential vitamins and minerals. It is a great option for those looking to incorporate more plant-based meals into their diet.

Summary

Vegetable chili is a delicious and nutritious dish that is perfect for a meatless meal. Packed with beans, vegetables, and spices, this hearty dish is sure to satisfy your cravings for a comforting and flavorful meal.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for vegetable chili. It was a chilly autumn evening, and I was attending a potluck dinner with some friends from my book club. One of the guests brought a big pot of steaming hot vegetable chili, and as soon as I took my first bite, I knew I had to have the recipe.

I approached the woman who had made the chili and asked her for the recipe. She smiled warmly and told me that it was a family recipe that had been passed down for generations. She graciously agreed to share it with me, and as she dictated the ingredients and instructions, I could tell that this chili was something special.

I couldn't wait to try making it myself, so the very next day I gathered all the necessary ingredients and got to work in the kitchen. As the chili simmered on the stove, filling the house with its delicious aroma, I couldn't help but feel a sense of satisfaction and contentment. This recipe was a treasure, and I knew it would become a staple in my culinary repertoire.

As I took my first spoonful of the finished chili, I was transported back to that cozy potluck dinner and the warmth and camaraderie of that evening. The flavors were rich and robust, with just the right amount of spice and heat. I knew in that moment that this vegetable chili would be a hit with my family and friends.

Over the years, I have made this vegetable chili countless times, each time tweaking the recipe slightly to suit my tastes. I have shared it with friends, neighbors, and even strangers who have all raved about its deliciousness. It has become a signature dish of mine, and whenever I bring it to a gathering, I am met with smiles and requests for the recipe.

I have added my own personal touches to the recipe, such as using a variety of colorful bell peppers, zucchini, and corn to give the chili a vibrant and hearty texture. I also like to garnish it with a dollop of sour cream, a sprinkle of fresh cilantro, and a wedge of lime for a burst of citrusy flavor.

One of the things I love most about this vegetable chili is its versatility. It can be enjoyed on its own as a hearty and satisfying meal, or served over rice or with a side of warm cornbread for a comforting and filling dinner. It also makes a great topping for baked potatoes or a filling for tacos or burritos.

I have shared this recipe with my children and grandchildren, passing down the tradition of making this delicious vegetable chili from generation to generation. It warms my heart to see them enjoying it as much as I do, and I hope that they will continue to make it and share it with their own families in years to come.

As I sit here in my kitchen, stirring a pot of vegetable chili on the stove, I am filled with gratitude for the serendipitous moment that led me to discover this recipe. It has brought me joy, nourishment, and a sense of connection to the past and to the people who have shared their culinary knowledge with me over the years.

I am forever grateful for the gift of this vegetable chili recipe, and I will continue to make it with love and care for as long as I am able. It is a reminder of the power of food to bring people together, to create memories, and to nourish both body and soul. And for that, I am truly thankful.