Vegetarian Chili Recipe
Vegetarian chili adapted from our award-winning brisket chili, which balances the flavors of tomato base with spices and veggies with a deep richness.
Servings: 6 people
Cost: $15
Ingredients
- 3 tablespoons extra virgin olive oil
- ½ large white onion, diced (about 1 cup)
- ½ cup diced red bell pepper (½ a large pepper)
- ½ cup diced orange bell pepper (½ a large pepper)
- 1 cup chopped zucchini
- 3 whole garlic cloves, finely diced
- 3 tablespoons chili powder
- 1 tablespoon cumin powder
- 1 teaspoon smoked paprika
- ½ tablespoon chipotle in adobo, chopped (a mix of the chipotle pepper and the adobo sauce), Feel free to add more if you can handle it!
- 1 cup vegetable stock
- 1 15-ounce can diced tomatoes
- 1 15-ounce can tomato sauce
- 1 4-ounce can diced green chiles
- ⅓ cup coffee (We use leftover coffee from the morning brew)
- 3 cans beans (We use a mix of kidney, white, and black beans)
Optional Toppings
- cheddar cheese
- sour cream
- diced chives or green onions
- sliced jalapeños
Instructions
- Sauté Vegetables: In a large stock pot (we use a 3-quart) over medium heat add the olive oil. Just as it starts to smoke add the onions and sauté for 5 minutes, until starting to soften. Then add the bell peppers and zucchini, and continue to sauté for 5 minutes. Add the garlic and stir for 1 minute. The vegetables should all be softened, but not caramelized.
- Toast Dried Spices: Add the chili powder, cumin, and smoked paprika and stir to combine and toast the dried spices. This adds a richer flavor to the chili.
- Add Liquids: Next, add the chipotle in adobo, stock, tomato sauce, diced tomatoes, green chili, coffee, and canned beans and bring to a simmer. Let simmer for 20-25 minutes to thicken.
- Serve: Serve while warm with your favorite toppings and sides.
Nutrition
Calories: 376kcal | Carbohydrates: 43g | Protein: 16g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 19mg | Sodium: 1892mg | Potassium: 1154mg | Fiber: 11g | Sugar: 14g | Vitamin A: 2440IU | Vitamin C: 37mg | Calcium: 228mg | Iron: 6mg