Vegetarians Chili

Vegetarians Chili Recipe from Tanzania | Red Kidney Beans, Chili, and Vegetables

Region / culture: Tanzania | Servings: 8 |

Vegetarian diet

Introduction

Vegetarian chili is a hearty and flavorful dish that is perfect for those looking for a meatless alternative to traditional chili. Packed with beans, vegetables, and a variety of spices, this dish is sure to satisfy even the most carnivorous of appetites.

History

Vegetarian chili has been around for decades, with its origins dating back to the 1960s when the vegetarian movement began to gain popularity in the United States. This meatless version of the classic chili dish quickly became a favorite among vegetarians and meat-eaters alike, thanks to its rich and satisfying flavors.

Ingredients

6 cloves of garlic
2 large sweet white onions or red onions
3 cups of water
2 (6.5 oz (184 g)) packages of Fantastic Foods vegetarian chili mix
2 (19 oz (539 g)) cans of red kidney beans
1 (13 oz (369 g)) can of Hunts tomato paste
1 fresh red bell pepper, chopped
2 fresh carrots, chopped
1 stalk of fresh celery, chopped
2 (10 oz (283 g)) cans of sliced mushrooms
1 can of crushed tomatoes
2 tbsp of chili powder
0.5 tsp of ground cumin
2 tsp of tabasco sauce
1 tsp of paprika
1 tsp of cayenne pepper
1 tbsp of black pepper
salt

How to prepare

Mince or crush the garlic.
Chop the onions.
Chop half of the onion into small square pieces.
Chop the other half into strips. This will give the chili an aesthetically pleasing appearance.
Chop the remaining fresh vegetables into small pieces.
Sauté the onions, garlic, and carrots over medium heat for about three minutes.
Add the remaining vegetables and continue to sauté until the onions start to soften.
Add water, vegetarian chili mix, and beans.
Bring the mixture to a boil.
Add canned vegetables and tomato paste.
Season with spices according to taste and stir well.
Simmer on low heat for at least 25 minutes, stirring occasionally.
Allow the chili to cool to warm temperature before serving.

Variations

Add diced zucchini or squash for extra vegetables.
Use different types of beans such as black beans or pinto beans.
Experiment with different spices such as smoked paprika or chipotle powder for a smoky flavor.

Cooking Tips & Tricks

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

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

- Adjust the spice level to suit your taste by adding more or less chili powder, cayenne pepper, or tabasco sauce.

Serving Suggestions

Serve vegetarian chili with a dollop of sour cream, a sprinkle of shredded cheese, and a side of cornbread for a complete meal.

Cooking Techniques

Sautéing the vegetables before adding the liquid helps to develop the flavors of the chili.

- Simmering the chili on low heat allows the flavors to meld together and creates a rich and hearty dish.

Ingredient Substitutions

Use vegetable broth instead of water for added flavor.

- Substitute soy crumbles or textured vegetable protein for a meat-like texture.

Make Ahead Tips

Vegetarian 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 vegetarian chili with fresh cilantro, sliced green onions, or a squeeze of lime juice for a pop of color and flavor.

Pairing Recommendations

Vegetarian chili pairs well with a crisp green salad, cornbread, or a side of rice for a complete and satisfying meal.

Storage and Reheating Instructions

Store leftover vegetarian 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: 250 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Total Fat: 1g per serving

Proteins

Protein: 10g per serving

Vitamins and minerals

Vegetarian chili is a good source of vitamin C, vitamin A, iron, and potassium.

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten.

Summary

Vegetarian chili is a nutritious and delicious dish that is low in fat and calories, high in fiber, and packed with vitamins and minerals.

Summary

Vegetarian chili is a delicious and nutritious dish that is perfect for vegetarians and meat-eaters alike. Packed with beans, vegetables, and a variety of spices, this dish is sure to become a favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I knew I had to try it. I had always been a fan of chili, with its rich flavors and hearty ingredients, but I had never come across a vegetarian version before. As someone who loves to experiment in the kitchen and try new things, I was intrigued by the idea of creating a chili without any meat.

I first came across the recipe for Vegetarian Chili at a potluck dinner hosted by one of my dear friends. She was always coming up with creative and delicious dishes, and this chili was no exception. As I took my first bite, I was blown away by the depth of flavors and the satisfying texture of the beans and vegetables. I knew that I had to get my hands on the recipe and learn how to make it myself.

My friend was gracious enough to share the recipe with me, and I eagerly set out to recreate it in my own kitchen. As I gathered the ingredients and began to chop, sauté, and simmer, I felt a sense of excitement and anticipation building inside me. I could already tell that this was going to be a recipe worth adding to my collection.

As the chili cooked, the aroma filled my kitchen, tempting me with its savory scent. I couldn't wait to dig in and taste the final product. When it was finally ready, I ladled myself a generous serving into a bowl and topped it with a dollop of sour cream and a sprinkle of fresh cilantro. With a spoon in hand, I took my first bite and was instantly transported to a world of delicious flavors and comforting warmth.

From that moment on, Vegetarian Chili became a staple in my cooking repertoire. I made it for family dinners, potlucks, and cozy nights at home. Each time I prepared it, I found myself tweaking the recipe ever so slightly, adding a pinch more of this or a dash of that to suit my own tastes. I loved the versatility of the dish, knowing that I could customize it to my liking with different vegetables, spices, and toppings.

Over the years, I shared the recipe with friends and family, passing down the delicious tradition of Vegetarian Chili to those I cared about. They, too, were captivated by the flavors and textures of the dish, and many of them made it a regular part of their own cooking routines.

As I continued to make Vegetarian Chili, I couldn't help but reflect on the journey that had led me to this recipe. I thought about all the different people and places that had influenced my cooking over the years, from my grandmother who taught me how to make a perfect roux to the farmers at the local market who supplied me with fresh, seasonal produce.

I realized that each recipe I learned was more than just a list of ingredients and instructions – it was a story, a snapshot of a moment in time when I had come across something new and exciting in the world of food. And Vegetarian Chili was no exception.

So, as I stirred a pot of bubbling chili on a cold winter evening, I felt a sense of gratitude for all the experiences and lessons that had brought me to this point. I knew that I would continue to cook and explore in the kitchen, always seeking out new recipes and flavors to add to my ever-growing collection.

And as I sat down to enjoy a steaming bowl of Vegetarian Chili, I couldn't help but smile, knowing that I had found a recipe that truly spoke to my soul and brought me joy with every delicious bite.