Vegetarian Chili

Vegetarian Chili Recipe - A Spicy and Wholesome Meal from Mexico

Region / culture: Mexico | Servings: 4 |

Vegetarian diet

Introduction

Vegetarian chili is a hearty and flavorful dish that is perfect for a cozy night in or a gathering with friends. This recipe is packed with nutritious ingredients and bold flavors that will satisfy even the most dedicated meat-eaters.

History

Chili has a long history in American cuisine, with roots dating back to the early settlers and cowboys who cooked hearty stews over open fires. Vegetarian chili is a modern twist on this classic dish, using beans and vegetables as the main ingredients instead of meat.

Ingredients

1 medium onion, chopped
4 cloves garlic, pressed or minced
1 tbsp vegetable oil
2 medium carrots, finely chopped
2 medium tomatoes, chopped
2 15 oz (425 g) cans black beans, drained
1 pinch cayenne pepper, chili powder, or chili seasoning mix
1 tbsp parsley, freshly chopped or dried flakes

How to prepare

In a large saucepan, sauté the onions and garlic in oil.
Add carrots, tomatoes, herbs, spices, and beans.
Cook on medium heat for 15 – 20 minutes, or until the carrots are tender.

Variations

Add diced bell peppers or zucchini for extra vegetables.
Swap out the black beans for kidney beans or chickpeas.
For a smoky flavor, add a teaspoon of smoked paprika or chipotle powder.

Cooking Tips & Tricks

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

- For a spicier kick, add a chopped jalapeño or a dash of hot sauce.

- To thicken the chili, mash some of the beans with a fork before adding them to the pot.

Serving Suggestions

Serve the vegetarian chili topped with a dollop of Greek yogurt, shredded cheese, and a sprinkle of fresh cilantro. Pair it with a side of cornbread or tortilla chips for a complete meal.

Cooking Techniques

Sauté the onions and garlic until they are soft and fragrant.

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

- Taste and adjust the seasonings as needed before serving.

Ingredient Substitutions

Use olive oil instead of vegetable oil for a healthier option.

- Substitute canned tomatoes for fresh tomatoes if they are not in season.

- Use any type of beans you have on hand, such as pinto or navy beans.

Make Ahead Tips

This vegetarian chili can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat it on the stove or in the microwave before serving.

Presentation Ideas

Garnish the chili with a sprinkle of chopped green onions or a drizzle of hot sauce for a pop of color and flavor. Serve it in individual bowls with a side of cornbread for a cozy and comforting meal.

Pairing Recommendations

Pair this vegetarian chili with a crisp green salad or a side of roasted vegetables for a well-rounded and satisfying meal. For a refreshing drink, try a glass of iced tea or a cold beer.

Storage and Reheating Instructions

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

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 35g per serving

Fats

Fats: 5g per serving

Proteins

Proteins: 12g per serving

Vitamins and minerals

This vegetarian chili is rich in vitamins A and C, as well as iron and potassium.

Alergens

This recipe is free of common allergens such as dairy, nuts, and gluten.

Summary

This vegetarian chili is a nutritious and satisfying meal that is high in fiber, protein, and essential vitamins and minerals.

Summary

This 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 hearty meal is sure to satisfy even the most dedicated meat-eaters. Enjoy!

How did I get this recipe?

The moment I discovered this recipe is a cherished memory that I hold dear to my heart. It was a crisp autumn day, with the leaves falling gently to the ground in a beautiful array of colors. I had just returned home from a trip to the farmer's market, where I had picked up some fresh vegetables to use in my cooking.

As I unpacked my bags, I noticed a flyer for a vegetarian cooking class that was being held at the local community center. Intrigued, I decided to attend, thinking it would be a fun way to learn some new recipes and techniques.

The class was taught by a kind and knowledgeable woman named Mrs. Jenkins. She had a warm smile and a passion for cooking that was infectious. As she demonstrated how to make a delicious vegetarian chili, I knew that I had stumbled upon something special.

The aroma of the chili filled the room, and I could practically taste the flavors just by inhaling deeply. Mrs. Jenkins explained each step of the recipe in detail, from sautéing the onions and garlic to adding the perfect blend of spices.

I was amazed by how simple and yet flavorful the dish was. The combination of beans, tomatoes, and spices created a rich and hearty chili that was perfect for a cool autumn evening.

After the class was over, I approached Mrs. Jenkins and asked for a copy of the recipe. She smiled and handed me a handwritten card with the ingredients and instructions neatly written out.

I couldn't wait to try making the chili at home. As I gathered the ingredients and began to cook, I felt a sense of joy and excitement. The kitchen was filled with the comforting scent of simmering vegetables and spices, and I knew that this recipe would become a staple in my cooking repertoire.

As the chili cooked on the stove, I couldn't resist sneaking a taste. The flavors were incredible – a perfect balance of smoky, spicy, and savory. I was amazed at how something so simple could be so delicious.

When the chili was finally ready, I ladled it into bowls and garnished it with a dollop of sour cream and a sprinkle of fresh cilantro. I called my family to the table, eager to share my newfound recipe with them.

As we sat down to eat, the room was filled with laughter and conversation. My family savored each bite of the vegetarian chili, their eyes lighting up with delight. I knew that this recipe would be a hit, and that it would bring us together around the table for many meals to come.

In the years that followed, I continued to make the vegetarian chili regularly. I added my own twists and variations, experimenting with different types of beans and vegetables. Each batch was unique, but one thing remained constant – the love and joy that went into preparing it.

I shared the recipe with friends and neighbors, who all raved about its delicious flavors and comforting warmth. It became a staple at potlucks and gatherings, always disappearing quickly as people went back for seconds and thirds.

As I look back on that fateful day at the community center, I am grateful for the opportunity to learn such a wonderful recipe. It has brought me joy and connected me with others in a way that only food can.

And so, whenever I make a pot of vegetarian chili, I think of Mrs. Jenkins and the class that sparked my love for cooking. I am forever grateful for the recipe that has become a beloved tradition in my family, and I look forward to passing it on to future generations.