Chili veg

Name: Chili veg
Prep time: 40 min
Cook time: 130 min
Total time: 170 min
Yield: 4
Ingredients: Dried red beans 2 cups; Potatoes 2; Red peppers 1; Green peppers 1; Red onions 1; Tomato purée 1.7 cups; Hot Paprika 1 pinch; Cinnamon powder 1 pinch; Fine salt to taste; Extra virgin olive oil to taste; Dried chili pepper 20; Water 0.4 cup; Extra virgin olive oil to taste; Green Peperoncino 1; Peperoncino 1; Parsley to taste; Lime juice to taste

it de fr es br

415

Calories per serving

Gluten Free
Lactose Free
Vegetarian
Vegan

Energy Kcal 415
Carbohydrates g 59.1
of which sugars g 11.3
Protein g 26.2
Fats g 8.2
of which saturated fat g 1.33
Fiber g 20.4
Sodium mg 504

Difficulty: Easy
Prep time: 40 min
Cook time: 2 h 10 min
Serving: 4
Cost: Low
Note + the soaking time for the beans and the resting time for the chili sauce

PRESENTATION

Vegetarian chili is a real crowd-pleaser, you know, especially at potlucks or movie nights. Vegetarian chili actually comes from the United States, not Mexico—though, to be honest, some folks mix that up all the time! It started as a Tex-Mex stew, famous for being spicy, tangy, and full of flavor. But here's the twist: this version is meat-free. Pretty simple, right?

Instead of beef or pork, plant-based chili uses beans and veggies. So you still get all that hearty, robust taste but it keeps things lighter. You know the drill: same thick, tender stew and main chili sauce, just minus the meat. People really really love how this dish brings the heat and depth you expect from classic chili, with a simple, healthy switch. And even the most devoted carnivores can get behind this. For sure.

And listen, there are a bunch of ways to serve it up, too. Some folks pile their meatless chili over nachos for that crunchy bite, while others spoon it onto plain rice or roll it up in a tortilla for a killer vegetarian burrito. Really good stuff.

Across different parts of the States, you'll find all sorts of spins on bean chili. Some folks in Texas go heavy on smoky spices, while others add bell peppers or corn for a little sweet, colorful kick. Thing is, what makes this dish so, so different is how flexible it is—swap in whatever veggies you've got hanging around. The vegetarian chili sauce really brings everything together, making each bite moist and rich. Whether you want a mild stew or something that sets your mouth on fire, it's got you covered.

Plus, it’s perfect for game days, family dinners, or lazy Sundays when you want something filling but not too heavy. And here's the deal: leftovers taste even better the next day. And you know what, folks looking for an easy vegetarian chili or a healthy chili recipe don’t miss out on all the Tex-Mex goodness—this crisp, chunky bowl brings the party, minus the meat. That’s why this plant-based chili is a favorite for anyone who loves big flavors and comfort food, no question.

INGREDIENTS

415

Calories per serving

Dried red beans 2 cups (400 g)

Potatoes 2

Red peppers 1

Green peppers 1

Red onions 1

Tomato purée 1.7 cups (400 g)

Hot Paprika 1 pinch

Cinnamon powder 1 pinch

Fine salt to taste

Extra virgin olive oil to taste

for the chili sauce: Dried chili pepper 20; Water 0.4 cup (100 g); Extra virgin olive oil to taste

for garnish and sides: Green Peperoncino 1; Peperoncino 1; Parsley to taste; Lime juice to taste

Preparation

How to prepare Chili veg

To prepare the veggie chili, begin by soaking the red beans, as they need to rehydrate in water before they are boiled. Next, let's prepare the sauce. Use a sharp knife to butterfly the chili peppers, remove the seeds, and then transfer them to a container. Cover them with hot water and allow them to rehydrate for a couple of hours. Afterward, discard half of the water and blend the remainder. Pass the resulting liquid through a sieve to discard the residues. Pour the chili sauce into a jar, cover it with oil, seal it tightly, and store it in the fridge. Now, you can prepare the chili. Peel the potatoes and cut them into cubes, and chop the peeled onion. In a clay or cast iron pot, sauté the chopped red onion with a good drizzle of oil, then add a teaspoon of chili sauce, the previously cooked beans, the diced potatoes, and the tomato puree. Cover with water and let it simmer gently for about 1 and a half hours. At this point, clean the peppers from the stem, seeds, and membranes, cut them into strips, and add them to the rest. Scent with paprika and cinnamon, adjust the salt, put the lid on, and continue cooking over low heat for half an hour, adding a bit more water if needed. At the end of cooking, sprinkle with parsley leaves, green and red chili slices, and a splash of lime. Serve your veggie chili hot with nachos or white rice.

Storage

The veggie chili can be stored in the fridge for a few days.

Tip

In the original versions of chili, beans seem to be absent, but we wanted to add them, especially to compensate for the lack of animal proteins by replacing them with plant-based proteins. Since the dish embodies the concept of hospitality, as everyone can boast their version, we recommend adding some diced pumpkin to make it an even more flavorful dish.

For the translation of some texts, artificial intelligence tools may have been used.

Chili veg

PRESENTATION

INGREDIENTS

How to prepare Chili veg

Storage

Tip

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