Perfect Vegetarian Chili

By jiafei

4 Person

60 Minutes

477 Calories

This Vegetarian Chili has the most perfect blend of spices and balance of flavors that will have you coming back to it again and again. Traditionally, chilis are associated with meat. You probably already know just how delicious a vegetable chili can be. Creating satisfying flavors when cooking vegetarian dishes requires finding a balanced harmony between the flavors that hit our tongues. This Black Bean and Lentil Chili have been a favorite with so many of you for years!

Ingredients

Topping

Additional fresh lime
Jalapeno pepper sauce
Chopped red onion
Jalapeno pepper slices

1/2 tsp. Fresh lime
1/2 tsp. Ground black pepper
1/2 tsp. Salt
3/4 cup Vegetable broth
30 oz. Small red beans, drained and rinsed
1 Medium sweet potato, diced
1 Medium zucchini, diced
28 oz. Diced fire-roasted tomatoes
1 Bay leaf
1/8 tsp. Ground cayenne pepper
1/2 tsp. Ground hot smoked paprika
1 tsp. Ground cumin
1 tsp. Ground allspice
2 tsp. Ground paprika
2 tbsp. Ground chili powder
4 cloves Garlic, minced
2 Medium carrots, sliced
1 Medium poblano pepper, diced
1 Medium red pepper, diced
1 Large onion, diced
3 tbsp. Olive oil

Method

01

In a large heavy pot over medium-high heat, warm the olive oil and add the onion, red and poblano peppers and carrots. Cook just until the onions begin to soften. Add the garlic and cook for just one minute. Add all of the spices and the bay leaf. Stir to coat the vegetables and get the spices a bit toasted for just one more minute.
02

Add the diced tomatoes, zucchini, sweet potato, red beans, broth, salt, and pepper. Stir to combine.
03

Bring the chili to a simmer and reduce the heat to medium-low. Cook covered for 35 minutes, stirring occasionally.
04

Before serving, squeeze the lime juice over the top and give it a stir. Serve with Yellow Rice and toppings!

Related Tags

Perfect Vegetarian Chili

4.1

( By jiafei )

01 Information

Grade easy
Serving 4 servings
Calorie 477 Kcal
Prep Time 10 Mins
Cook Time 50 Mins
Total Time 60 Mins

02 Ingredients

Topping

Additional fresh lime

Jalapeno pepper sauce

Chopped red onion

Jalapeno pepper slices

1/2 tsp. Fresh lime

1/2 tsp. Ground black pepper

1/2 tsp. Salt

3/4 cup Vegetable broth

30 oz. Small red beans, drained and rinsed

1 Medium sweet potato, diced

1 Medium zucchini, diced

28 oz. Diced fire-roasted tomatoes

1 Bay leaf

1/8 tsp. Ground cayenne pepper

1/2 tsp. Ground hot smoked paprika

1 tsp. Ground cumin

1 tsp. Ground allspice

2 tsp. Ground paprika

2 tbsp. Ground chili powder

4 cloves Garlic, minced

2 Medium carrots, sliced

1 Medium poblano pepper, diced

1 Medium red pepper, diced

1 Large onion, diced

3 tbsp. Olive oil

03 Method

Step 1

In a large heavy pot over medium-high heat, warm the olive oil and add the onion, red and poblano peppers and carrots. Cook just until the onions begin to soften. Add the garlic and cook for just one minute. Add all of the spices and the bay leaf. Stir to coat the vegetables and get the spices a bit toasted for just one more minute.

Step 2

Add the diced tomatoes, zucchini, sweet potato, red beans, broth, salt, and pepper. Stir to combine.

Step 3

Bring the chili to a simmer and reduce the heat to medium-low. Cook covered for 35 minutes, stirring occasionally.

Step 4

Before serving, squeeze the lime juice over the top and give it a stir. Serve with Yellow Rice and toppings!

04 Author