Vegetarian Bean Chili

Vegetarian Bean Chili Recipe - Vegan & Vegetarian Friendly

| Servings: 6 |

Vegan diet

Introduction

Vegetarian Bean Chili is a hearty and flavorful dish that is perfect for a cozy night in or a gathering with friends. Packed with protein and fiber, this chili is not only delicious but also nutritious.

History

Bean chili has been a staple in many cultures for centuries. The combination of beans, vegetables, and spices creates a satisfying and comforting dish that has stood the test of time.

Ingredients

1 medium onion, chopped (red, white, or yellow only)
4 cloves garlic, pressed or minced
2 tbsp olive oil
1 large carrot, finely chopped
1 red bell pepper, chopped
1 green/yellow/orange pepper, chopped
1 jalapeno pepper, finely chopped
2 x 15 oz (425 g) cans of beans (can be a mix of chickpeas, black beans, kidney beans, etc), drained
1 x 15 oz (425 g) can of corn
2 x 15 oz (425 g) cans of chopped tomatoes
1 tsp cayenne pepper, chili powder, or hot sauce (add more to season to taste)
1 tsp worcestershire sauce (add more to season to taste)

How to prepare

Heat olive oil in a new pot over low heat.
Add garlic, onion, carrots, and peppers to the pot and simmer on low for 20 minutes.
Add corn, beans, tomatoes, and spices to taste. Cook on high for 30 minutes.
Reduce heat and cook for 2 hours. Serve hot with the shredded cheese (or other desired topping).

Variations

Add diced sweet potatoes for a touch of sweetness.
Use black beans or pinto beans instead of kidney beans for a different flavor profile.
Stir in a can of diced green chilies for an extra kick of heat.

Cooking Tips & Tricks

To add extra depth of flavor, try roasting the vegetables before adding them to the chili.

- For a thicker chili, mash some of the beans before adding them to the pot.

- Adjust the spice level to your preference by adding more or less hot sauce and jalapeno peppers.

Serving Suggestions

Serve the chili hot with a dollop of sour cream, a sprinkle of shredded cheese, and a side of cornbread.

Cooking Techniques

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

- Stir occasionally to prevent sticking and ensure even cooking.

Ingredient Substitutions

Use vegetable broth instead of water for added flavor.

- Substitute diced zucchini or squash for the bell pepper for a different texture.

Make Ahead Tips

This 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 the chili with fresh cilantro, sliced avocado, or a squeeze of lime juice for a pop of color and flavor.

Pairing Recommendations

Serve the chili with a side of rice, quinoa, or a green salad for a complete meal.

Storage and Reheating Instructions

Store any leftovers 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: 250 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Total Fat: 5g per serving

Proteins

Protein: 10g per serving

Vitamins and minerals

This chili 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, nuts, and gluten.

Summary

Vegetarian Bean Chili is a nutritious and satisfying dish that is high in fiber, protein, and essential vitamins and minerals.

Summary

Vegetarian Bean 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 rotation.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Vegetarian Bean Chili. It was a cold winter day, and I was browsing through an old cookbook that I had inherited from my great-grandmother. As I flipped through the pages, a worn and tattered piece of paper fell out onto the floor. Curious, I picked it up and saw that it was a handwritten recipe for Vegetarian Bean Chili.

I had never tried making chili before, let alone a vegetarian version. But something about this recipe called out to me. The ingredients were simple - kidney beans, black beans, onions, bell peppers, tomatoes, and a blend of spices. It seemed like the perfect dish to warm me up on a chilly day.

Excited, I gathered all the ingredients and set to work in the kitchen. As I chopped the onions and bell peppers, the aroma filled the room, making my stomach grumble with anticipation. I sautéed the vegetables in a large pot, adding the beans and tomatoes as the recipe instructed. The spices - chili powder, cumin, and smoked paprika - gave the chili a rich and smoky flavor.

As the chili simmered on the stove, I couldn't help but taste a spoonful. The flavors melded together perfectly, creating a hearty and satisfying dish. I knew then that this recipe would become a staple in my kitchen.

Over the years, I have made this Vegetarian Bean Chili countless times, tweaking the recipe here and there to suit my taste. Sometimes I add extra vegetables like corn and sweet potatoes. Other times, I experiment with different spices like chipotle pepper or cinnamon. Each variation brings a new depth of flavor to the dish, making it even more delicious.

One of my favorite memories involving this recipe was when I made it for a potluck dinner with my friends. They were skeptical at first, wondering how chili could be vegetarian and still taste good. But after one bite, they were hooked. They couldn't believe that a dish without meat could be so flavorful and satisfying.

As we sat around the table, enjoying the chili with a dollop of sour cream and a sprinkle of cheddar cheese, I felt a sense of pride. I had not only discovered a delicious recipe but had also introduced my friends to the joys of vegetarian cooking.

The recipe for Vegetarian Bean Chili has become a comfort food for me, especially on those days when I need a warm and comforting meal. It reminds me of the joy of discovering new recipes and the pleasure of sharing good food with loved ones.

I am grateful for the serendipitous moment when I stumbled upon this recipe in that old cookbook. It has sparked a passion for cooking and experimenting in the kitchen that continues to this day. And every time I make a pot of Vegetarian Bean Chili, I am reminded of the simple pleasure of good food and the joy of creating something delicious from scratch.