Recipe-o'-clock: Try this delicious vegetarian chili dish
Chili is a beloved comfort food that originated in the Southwest United States, with variations that have spread worldwide. Traditionally made with meat, this vegetarian version offers a hearty and satisfying alternative that doesn't compromise on flavor. Rich in proteins and fibers, it's perfect for anyone looking to enjoy a warm, nutritious meal. Check out the recipe and let's get cooking!
Gather the following ingredients
For this hearty vegetarian chili, gather one large onion (chopped), two bell peppers (diced), three garlic cloves (minced), two cups vegetable broth, a 28-ounce can of crushed tomatoes, and 15-ounce cans each of black beans and kidney beans (drained and rinsed). Season with two tablespoons chili powder, one tablespoon cumin, one teaspoon smoked paprika, and salt and pepper to taste.
Preparing the vegetables
Start by warming a large pot on medium heat. Pour in a bit of olive oil, then toss in the chopped onions and diced bell peppers. Stir them around until the onions are translucent and the peppers have softened, which usually takes around five to seven minutes. Next, add the minced garlic into the mix, cooking it for an additional minute until it's aromatic.
Adding spices and tomatoes
Add chili powder, cumin, smoked paprika, salt, and pepper to the sauteed onions and peppers. Stir well and cook for two minutes to let the spices release their aromas. Then pour in the crushed tomatoes with their juice. Stir everything to combine, ensuring the spices are evenly mixed with the vegetables and tomatoes for a cohesive flavor throughout.
Simmering the chili
Add the drained and rinsed black beans and kidney beans to the pot, along with the vegetable broth. Stir to combine, then bring the mixture to a boil. Once boiling, lower the heat and let your chili simmer uncovered. A minimum of thirty minutes is recommended for simmering, as it allows the flavors to meld and intensify, creating a richer taste experience.
Final touches
After your chili has simmered, sample it and fine-tune the seasoning according to your taste. Should you prefer a denser texture, prolong the cooking time to allow further thickening or partially mash the beans with a potato masher. Serve this robust chili piping hot, garnished with your choice of toppings such as finely chopped cilantro or a generous sprinkle of shredded nondairy cheese alternative.
