Vegetarian Chili Recipe
 

Vegetarian Chili Recipe

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This delectable chili is so full of flavor, it will make you wonder why we ever put meat in chili to begin with! Take the time to start with dry beans and soak them overnight - the difference is definitely noticeable. Serve with tortilla chips and a garnish of cilantro and sour cream.

SERVING SIZE

serves 4-6

INGREDIENTS

1/2 lb dry black beans, soaked overnight in cool water, then drained

2 Poblano peppers

2 tablespoons olive oil

1 large onion, chopped

1 green bell pepper, seeded, chopped

1 red or yellow bell pepper, seeded, chopped

3 cloves garlic, minced

1 chipotle chili in adobo sauce, chopped

1/2 tablespoon ground cumin

1 tablespoon chili powder

1/2 tsp ground coriander

1 pinch ground cinnamon

1 tablespoon tomato paste

1/2 cup white wine

2 cups vegetable stock

1 large or 2 medium tomatoes, seeded, chopped

Salt and freshly ground pepper, as needed

Optional thickener: 1 tablespoon masa harina (corn flour), diluted with vegetable stock to make a sl

 

INSTRUCTIONS

Preheat oven to 375 degrees F. Put pre-soaked beans in large pot with just enough cold water to cover them. Let cook, covered for 1 to 1-1/2 hours until tender. Drain any remaining water. While beans cook, place poblano peppers on a sheet pan, and roast until skins are dark. Place in a paper bag for about 5 minutes to steam and loosen skin. Peel, then seed and chop. Set aside. Heat olive oil in large saucepan over medium-high heat. Add onions, peppers, garlic, chipotle, and poblanos and sauté until aromatic and just starting to turn brown. Add chili powder, cumin, coriander, and cinnamon and cook until fragrant. Add in tomato paste and cook for two minutes. Add white wine and reduce by about 2/3. Add vegetable stock and tomatoes and bring to a simmer; cook gently for 8 to 10 minutes or until vegetables are tender. Add drained black beans and cook for a 5 more minutes. Add masa harina slurry, if using to thicken. Bring back to a simmer and season with salt and pepper. Serve hot with a garnish of sour cream, cilantro, and shredded jack cheese, or freshly made guacamole.

  PRINT VERSION

vegetable plate

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