Chantal's Vegetarian Chili

15m
Prep Time
35m
Cook Time
50m
Ready In


"This is a recipe my daughter made for me that I really enjoyed."

Original is 7 servings

Nutritional

  • Serving Size: 1 (463 g)
  • Calories 378.1
  • Total Fat - 16.3 g
  • Saturated Fat - 4.1 g
  • Cholesterol - 80.1 mg
  • Sodium - 1513.1 mg
  • Total Carbohydrate - 22.8 g
  • Dietary Fiber - 7.1 g
  • Sugars - 5.7 g
  • Protein - 35.2 g
  • Calcium - 104.9 mg
  • Iron - 5 mg
  • Vitamin C - 15.7 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

In a Dutch oven or large heavy bottom pan, heat the oil over medium heat.

Step 2

Add the onion, bell pepper, jalapeno, carrot and celery and cook until onion is translucent.

Step 3

Add the remaining ingredients and bring to a boil; reduce heat and simmer, covered, for 30 minutes.

Step 4

Ladle into bowls and serve.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Choose beans that are either canned or pre-cooked to save time.
  • For the chipotle chili powder, adjust the amount depending on the desired level of spiciness.

  • Instead of olive oil, use coconut oil. Coconut oil has a high smoke point, which makes it a great choice for cooking at high temperatures. It also has a mild, sweet flavor that will add a subtle complexity to the chili.
  • Instead of vegetable stock, use vegetable broth. Vegetable broth has a richer flavor than vegetable stock, which will add more depth to the chili.

Mexican-Inspired Chili Substitute the chipotle chili powder for ancho chili powder and add 1/2 teaspoon of smoked paprika. Serve with diced avocado, diced red onion, and a dollop of sour cream.


Caribbean-Inspired Chili Substitute the chipotle chili powder for jerk seasoning and add 1 teaspoon of allspice. Serve with diced mango, diced red pepper, and a dollop of Greek yogurt.


Cilantro Lime Rice: A light and flavorful accompaniment to the chili, this rice is cooked with cilantro and lime juice for a zesty flavor. It is the perfect complement to the bold flavors of the chili.


Black Bean and Corn Salad: This colorful and nutritious side dish is full of flavor and texture. The combination of black beans, corn, tomatoes, onions, and cilantro is the perfect balance to the chili. The lime juice and cumin add a bright, zesty flavor that complements the chili perfectly.




FAQ

Q: Is this chili suitable for vegans?

A: Yes, this chili is suitable for vegans as it does not contain any animal products.



Q: Does this chili contain nuts?

A: No, this chili does not contain any nuts. It is made with beans, tomatoes, peppers, and spices.

1 Reviews

Engrossed

Wonderful Vegetarian Chili! Full of flavor and you don't miss the meat. I was excited to make this since I actually had all of the spices and most of the ingredients on hand. I did sub a can of New Mexico diced green chilies for the jalapeno and it almost made it to hot spicy for us to eat but with a little cheese and sour cream our taste buds calmed down lol. Leftovers were really excellent in burritos. Freddy Cat says thanks for beans! Made for the Billboard recipe tag game.

5.0

review by:
(7 May 2013)

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Fun facts:

This vegetarian chili is a great way to get your daily dose of protein and fiber. It's also a favorite of celebrity chef Chantal Voiez, who has been featured on the Food Network.

The combination of chili powder, chipotle chili powder and dark cocoa powder is a classic Mexican flavor combination that has been used for centuries. The Aztecs would often use these spices to add flavor to their dishes.