Spicy Chili is one of the great American comfort foods of all time – especially on a cold winter night. Chili is usually all about the meat! So, I was skeptical about veggie chili, to say the leas. Not anymore!
Aside from chili peppers, tomatoes, maybe an onion, and a few other spices, it’s basically a pot of chopped steak. So, most chili purists will feel dubious hearing the words vegetarian chili. However, this spicy vegetarian chili is sure to satisfy even the most discerning palate without the calories and fat.
I am one of those chili snobs who make chili with lots of meat. I begin with finding a huge slab of meat, throw in lots of spice, and let it stew for hours before serving up a gut-wrenching fat and calorie filled masterpiece. However, with each serving teetering close to 400 calories this can only be tolerated on occasion. So I decided to learn how to concoct something a bit more lite, that would still satisfy my chili cravings. I tested several variations of vegetarian chili before recommending this spicy vegetarian chili recipe.
For color you’ll use three different kinds of beans, assorted peppers, and carrots. For rich consistency use stewed, or prune tomatoes, along with fresh tomatoes, and a bit of paste. Adding spices (using fresh when you can) will give it the right savory aroma.
Substitutions: I like to prepare this with dried beans, but canned can also be used. Try experimenting with different chili peppers. Chipotle and jalapeno peppers are on the moderate side, while peppers like cayenne and Serrano are on the hot side. Toppings are optional, but use low fat or it defeats the purpose. I like yogurt the best because it defuses some of the spice.
Calories per serving: 220
- 8 oz dry pinto beans
- 8 oz dry red kidney beans
- 1 15 oz can great northern beans, drained
- 1 28 oz can stewed, or whole plum tomatoes, crushed by hand
- 3 roma tomatoes, chopped
- 1 8 oz. can tomato paste
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 chile pepper, chopped (2 or more if you like it really hot!)
- 3 medium carrots, finely chopped
- 6 cloves garlic, minced
- 3 Tbsp chili powder
- 1 Tbsp ground cumin
- 2 tsp oregano (dried or fresh)
- 2 tsp black pepper
- 1 dash red curry powder
- 2 tsp salt
- ¼ c salsa
- 1 cup water
- 2 Tbsp olive oil
- Toppings (optional):
- ½ cup finely chopped fresh cilantro leaves
- Shredded reduced-fat cheddar cheese
- Plain low-fat yogurt
- Prepare your dry beans by soaking in a large stock pot. Place beans and cover with 3 times their volume of water, and soak for 1-3 hours. Afterward bring to a boil for 10 minutes; drain and discard water after boiling. Cover with water again. Place lid on pot and simmer beans for an additional 1½ hours. Drain and discard water once again.
- In a separate pot, or dutch oven, heat the olive oil over medium-high heat. Add the bell peppers, carrots, salt, onion, and peppers; cook, stirring frequently, until the carrots and peppers soften – about 10 minutes.
- Place beans and all remaining ingredients into the pot. Stir well, cover and cook on medium heat for about 2 hours until chili thickens. Reduce heat to low and cook for an additional hour.
- Serve in a cup or bowl with toppings.
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