Spicy Vegetarian Chili
From Mexico
This spicy vegetarian chili comes with chipotle chilies for an interesting, different taste. It is great on cold
winter days as an appetizer or main course.
We use many vegetables to add extra taste and color in this recipe.
Try it with tortilla chips or tasty sourdough bread as a warming meal starter or snack. As an entree, pair it with healthy brown rice, boiled potatoes, or your favorite whole wheat pasta.
Serves: 6-8 / Ready in: 1.5 hrs / Calories per serving (1 cup): 230
Great for: low cholesterol, vegan, gluten-free
Nutrients: fiber, protein, carbohydrates, vitamins B6, C, iron, folate
Ingredients:
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1 large carrot, chopped
- 1 stalk celery, chopped
- 1 medium green bell pepper, cored, seeded and chopped
- 1 medium red bell pepper, cored, seeded and chopped
- 3 cloves garlic, finely chopped
- 1 to 3 tablespoons finely chopped chipotles (based on your spice tolerance)
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 1/2 teaspoons unprocessed sea salt
- 1 (28-ounce) can diced tomatoes, with their liquid
- 3 cups dried red kidney beans
- 1 1/2 cups dried black beans
- 4 cups water
- fresh cilantro or green onions (optional)
Directions:
- Soak the dried beans in water for a few hours before making your chili.
- Heat the oil in a large pot over medium heat. Add the onions, carrots, celery, peppers and garlic and cook for 10 to 12 minutes, until vegetables are softened but not browned.
- Add chipotle chilies, oregano, cumin, chili powder and salt. Stir to blend. Add tomatoes and 4 cups of water. Gently simmer over low heat, uncovered, for 15 minutes.
- Add the beans and simmer an additional 45 to 60 minutes on low heat, until the beans are soft. You can add more water if you prefer a more liquid chili.
- Serve hot and garnish individual bowls of the vegetarian chili with green onions or cilantro.
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