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The Best Vegetarian Chili Recipe
Chili is one of the most popular and best-loved Mexican foods to satisfy the cravings we get when the temperature outside begins to fall. It is a real winter warmer. Dried beans are used in a lot of chili recipes but they have to soak all night and simmer for most of the day. If you have a craving for a vegetarian chili, this recipe is great because it uses canned beans, giving it a relatively short preparation and cooking time.
Not using meat or chicken in this vegetarian chili recipe does not mean it is not full of flavor, because it is. The three kinds of beans combine with the vegetables, chilies, and seasonings to make a rich and delicious dinner. Whether you are a vegetarian or you simply fancy a vegetable-rich chili recipe, this is definitely the best vegetarian chili ever.
This is a hardy meal with a slight sweetness to it. You can serve this delicious vegetarian chili recipe over rice with sour cream or with a homemade skillet cornbread recipe. The sour cream is cooling and creamy and contrasts well with the piquancy of the vegetarian chili. You will find this recipe very simple to make and also easy to adapt if you want to make it more or less spicy or use different vegetables in it.
Sweet and Tasty Vegetarian Chili
Ingredients -
7 ½ oz can kidney beans
7 ½ oz can pinto beans
3 teaspoons red wine vinegar
1 tablespoon mustard
2 tablespoons brown sugar
15 oz can black beans
15 oz can fire-roasted tomatoes
½ teaspoon oregano
½ teaspoon cumin
2 jalapeños, seeded and chopped
2 cloves garlic, crushed and chopped
½ onion, coarsely chopped
1 tablespoon butter
½ red chili pepper, finely minced
2 or 3 drops liquid smoke
½ sweet red bell pepper, chopped, plus strips to garnish
Sour cream and parsley to garnish
Preparation:
Put the onion, garlic, and peppers in a skillet with the butter and sauté over a medium heat, stirring often, until the onion is translucent.
Do not let the garlic burn.
Tip the contents of the skillet into a big pan, add the rest of the ingredients, and bring everything to a simmer.
Cook the chili, covered, over a medium low heat, simmering it for 45 minutes and stirring now and then.
Serve hot, garnished with a dollop of sour cream and some parsley. With rice or cornbread.
(Serves 8)
Photo Description:
Serve this vegetarian chili in deep bowls, like in the photo, garnished with cilantro and sour cream. Vegetarian chili recipes are nice if you are catering for vegetarians or if one person does not eat, meat and you want to make something that everybody can enjoy. Some meat dishes do not really work if you omit the meat but vegetarian chili recipes are just as good. You can serve some cornbread on the side or some rice if you like. This is a healthy meal because it is vegetable-rich and the seasonings give it all the fantastic flavor you associate with chili without the meat or chicken content.
