Vegetarian Chili
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 393.3
- Total Fat: 6.4 g
- Cholesterol: 0.0 mg
- Sodium: 704.9 mg
- Total Carbs: 68.0 g
- Dietary Fiber: 21.6 g
- Protein: 20.0 g
View full nutritional breakdown of Vegetarian Chili calories by ingredient
Introduction
In the culture and cuisine of the Southwest, chili is serious business. But contrary to what many believe, good chili doesn't require "carne" or meat. The key to great chili is knowing how to harness the fiery flavor of a wide range of available chile peppers to make the dish exciting yet edible. In the culture and cuisine of the Southwest, chili is serious business. But contrary to what many believe, good chili doesn't require "carne" or meat. The key to great chili is knowing how to harness the fiery flavor of a wide range of available chile peppers to make the dish exciting yet edible.Number of Servings: 6
Ingredients
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7 1/2 cups cooked beans, like pintos, anasazi, adzuki, or kidney (roughly four 15-oz cans or 1 pound dried beans, cooked)
2 tablespoons quality extra-virgin olive oil
2 large onions, diced
1 dried or canned chipotle pepper
1 tablespoon mild red New Mexican chile powder, or to taste
1 tablespoon dried whole oregano
1 tablespoon ground cumin
1/2 teaspoon allspice
1 large can (28 ounces) crushed tomatoes, undrained
5 cloves garlic, mashed
Salt and pepper, to taste
Directions
Instructions:
1. Drain beans in a colander.
2. Heat oil in a large dutch oven or saucepan. Add the onions and sauté over medium heat until onions are soft and golden.
3. Crush the chipotle pepper if using dried, or mince if using canned.
4. Add the chipotle pepper, red chile powder, oregano, cumin and allspice to the onions. Cook for 2 minutes.
5. Add the tomatoes and beans. Simmer for 45 minutes, adding liquid if the mixture gets too dry.
6. Add salt and pepper to taste, and more chili if you want a hotter dish.
7. Serve in bowls with warm tortillas. Garnish with chopped raw onion, chopped tomato, and shredded lettuce.
Yield per recipe: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user NEZPEOPLE.
1. Drain beans in a colander.
2. Heat oil in a large dutch oven or saucepan. Add the onions and sauté over medium heat until onions are soft and golden.
3. Crush the chipotle pepper if using dried, or mince if using canned.
4. Add the chipotle pepper, red chile powder, oregano, cumin and allspice to the onions. Cook for 2 minutes.
5. Add the tomatoes and beans. Simmer for 45 minutes, adding liquid if the mixture gets too dry.
6. Add salt and pepper to taste, and more chili if you want a hotter dish.
7. Serve in bowls with warm tortillas. Garnish with chopped raw onion, chopped tomato, and shredded lettuce.
Yield per recipe: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user NEZPEOPLE.