January 10, 2023 29 notes
Are you looking for the best vegetarian chili? of course you are! Who wants to settle for second best?
I Love Chilli and make plenty of it during winters. This is my favorite meal on a snowy day to warm myself from inside. My former favorite chili recipes include Chili with Cocoa Powder and Slow Cooker Quinoa Chili. Chili with cocoa powder is made with beef and it’s really good.
A new chili has stolen my heart. My daughter has gone vegan on me and won’t eat my chili with cocoa powder so I had to come up with something new. This chili also has a secret ingredient – smoked paprika. You can find it next to regular paprika in the spice section and it is worth every penny you pay for it.
Because you don’t have meat, you need something to give the chili an umami, or meaty flavor. Paprika’s the perfect smoky alternative and it’s the best vegetarian chili I’ve ever had or made.
You saute onions and other vegetables and then saute the spices and garlic. This step deepens the flavor and makes this chili taste much richer than it is.
I learned from an Indian chef that you should always roast your spices as the flavor deepens. This step takes the dish from “OK” to “Fantastic.” Don’t miss it!
You do not need cream, paneer or anything else to eat it. I like to add jalapeno slices and hot sauce because I love to sweat when I eat. Cilantro and avocado slices are a nice touch and if you like Greek yogurt, add a dollop.
My daughter complained about the carrots when I made this. What? How can a vegetarian not like carrots? oh good
What do you put in your best vegetarian chili?
Best Vegetarian Chili Recipe
Makes 6 servings
Prep Time: 15 minutes
Cook Time: 30 mins
1 tablespoon extra-virgin olive oil
1 medium red onion, sliced
1 yellow, orange or red bell pepper, chopped
2 stalks celery, chopped
2 carrots, peeled and chopped
4 cloves garlic, minced
3 tbsp chili powder
2 tsp cumin
1 ½ tsp smoked paprika
1 tsp dry carom seeds
1-28 ounces tomatoes with juice can be whole or diced
2-15 ounce cans black beans, rinsed
1-15 ounces can pinto beans, rinsed
1 cup vegetable broth or water
Heat olive oil in a large saucepan over medium high heat. Add the onion, pepper, celery and carrot and sauté until the onion is soft, about 5 minutes. Add the garlic, chili powder, cumin, smoked paprika and oregano and stir for a minute to roast the spices. Add tomatoes with juice, black beans, pinto beans, and vegetable broth. Boil for 30 minutes and serve.
This recipe freezes well and stays edible in the refrigerator for up to 1 week.
for 1 serving (about 1 ¼ cup) , 155 calories, 4.2 g thick, 0.5 grams Saturated fat, 23.2 g carbohydrate, 3.8g sugar, 7.5 grams protein, 7.6g fiber, 478 mg Sodium, 1 Blue, 1 Green, 1 Purple SmartParts
The score value is calculated by Snack Girl and is provided for information only. View all Snack Girl recipes