Smoky Vegetarian Chili
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 224.6
- Total Fat: 2.7 g
- Cholesterol: 0.0 mg
- Sodium: 588.2 mg
- Total Carbs: 37.9 g
- Dietary Fiber: 12.0 g
- Protein: 13.4 g
View full nutritional breakdown of Smoky Vegetarian Chili calories by ingredient
Introduction
This easy vegetarian chili gets its smoky flavor from two sources: caramelizing the onions and tomato paste, and the addition of chipotle chilis en adobo (find these canned in the ethnic foods aisle of your grocery store). You won't need the whole can of chipotle chilis, so freeze the rest in individual portions for later use. This easy vegetarian chili gets its smoky flavor from two sources: caramelizing the onions and tomato paste, and the addition of chipotle chilis en adobo (find these canned in the ethnic foods aisle of your grocery store). You won't need the whole can of chipotle chilis, so freeze the rest in individual portions for later use.Number of Servings: 8
Ingredients
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1 T. olive oil
1 large onion, diced
6 cloves garlic, roughly chopped
1/4 c. water
1/2 c. tomato paste
1-1/2 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. dried marjoram
1 tsp. hot chili powder
2 14-oz. can fire roasted diced tomatoes
1 14-oz. can great northern beans, rinsed and drained
1 14-oz. can pinto beans, rinsed and drained
1 28-0z. can black beans, rinsed and drained
1 chipotle chili en adobo, diced
2 T. adobo sauce
2 c. vegetable stock (low sodium preferred, may use beef flavor if preferred)
Directions
Heat olive oil in 3-1/2 qt (or larger) dutch oven over medium heat till oil is shimmery. Add onions and cook, stirring frequently, till caramelized, about 15 minutes. Add garlic and cook till fragrant, a minute or two more.
When onions have caramelized, scrape to one side of the pan. Add tomato paste to open space and cook, stirring, till browned, about 5 mintues. Add cumin, oregano, marjoram, and chili powder to pan and stir everything together.
Scrape tomato paste mixutre to one side of the pan. Add 1/4 c. water to open space and vigorously scrap the entire bottom of the pan to loosen browned bits, scraping onion mixture out of the way as needed. Add more water as needed to get all the browned bits scraped up.
When bottom is very well scraped, add canned tomatoes, stirring well to combine with onion mixture. Stir in beans, chipotle chili, adobo sauce, and stock.
Cover chili and increase heat to bring to a boil. Once chili boils, stir and decrease heat to a slow simmer. Simmer chili for 40 minutes, stirring occasionally, till tomatoes begin to break down and mixture has thickened.
Serve with grated cheddar cheese and a dollop of sour cream if desired. Serves 6-8.
Number of Servings: 8
Recipe submitted by SparkPeople user DAMIENDUCKS.
When onions have caramelized, scrape to one side of the pan. Add tomato paste to open space and cook, stirring, till browned, about 5 mintues. Add cumin, oregano, marjoram, and chili powder to pan and stir everything together.
Scrape tomato paste mixutre to one side of the pan. Add 1/4 c. water to open space and vigorously scrap the entire bottom of the pan to loosen browned bits, scraping onion mixture out of the way as needed. Add more water as needed to get all the browned bits scraped up.
When bottom is very well scraped, add canned tomatoes, stirring well to combine with onion mixture. Stir in beans, chipotle chili, adobo sauce, and stock.
Cover chili and increase heat to bring to a boil. Once chili boils, stir and decrease heat to a slow simmer. Simmer chili for 40 minutes, stirring occasionally, till tomatoes begin to break down and mixture has thickened.
Serve with grated cheddar cheese and a dollop of sour cream if desired. Serves 6-8.
Number of Servings: 8
Recipe submitted by SparkPeople user DAMIENDUCKS.