Spicy Vegetarian Chili
You can never have too many soup recipes, so give Spicy Vegetarian Chili a try. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 8 and costs $1.21 per serving. One portion of this dish contains roughly 9g of protein, 6g of fat, and a total of 218 calories. Head to the store and pick up chipotle chile pepper, ground cumin, onion, and a few other things to make it today. From preparation to the plate, this recipe takes around 2 hours and 10 minutes. It will be a hit at your The Super Bowl event. A few people made this recipe, and 27 would say it hit the spot. This recipe is typical of American cuisine. It is brought to you by Foodnetwork. Taking all factors into account, this recipe earns a spoonacular score of 96%, which is excellent. Try Spicy Vegetarian Chili, Spicy Vegetarian Chili, and Spicy Vegetarian Chili for similar recipes.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 110 minutes
Ingredients:
2 15-ounce cans pinto beans, drained and rinsed
1 28-ounce can whole plum tomatoes, crushed by hand
3 medium carrots, finely chopped
1/2 head cauliflower
3 tablespoons chili powder
1/2 to 1 chipotle chile pepper in adobo sauce, chopped
1/2 cup brewed coffee
2 corn tortillas, torn into pieces
1/2 cup finely chopped fresh cilantro, plus torn leaves for topping (optional)
6 cloves garlic, finely chopped
2 teaspoons ground coriander
1 tablespoon ground cumin
Kosher salt
2 tablespoons extra-virgin olive oil
1 large onion, chopped
2 teaspoons dried oregano
2 large bell peppers (1 green, 1 red), chopped
1 tablespoon tomato paste
2 tablespoons unsweetened cocoa powder
Equipment:
dutch oven
sauce pan
box grater
bowl
ladle
Cooking instruction summary:
Heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Add the onion, bell peppers, carrots and 1/2 teaspoon salt; cook, stirring frequently, until the carrots begin to soften, about 8 minutes. Add the garlic and cook 2 more minutes. Add the chili powder, cumin, coriander, oregano, chipotle, tomato paste and tortillas and cook, stirring, until the tomato paste is brick red, about 4 minutes (add a splash of water if the mixture begins to stick). Add the coffee and simmer until almost completely reduced, about 30 seconds. Stir in the tomatoes, cocoa powder, beans and 2 1/2 cups water and bring to a simmer over low heat. Cook, stirring occasionally, until the chili thickens slightly, about 1 hour, 30 minutes. Meanwhile, trim the large stems off the cauliflower and coarsely grate the florets on a box grater. About 10 minutes before the chili is done cooking, stir in the grated cauliflower. Cook 10 minutes, then remove from the heat. Stir in the chopped cilantro and season with salt. Add some water if the chili is too thick. Ladle into bowls and add toppings. Photograph by Con Poulos
Step by step:
1. Heat the olive oil in a large saucepan or Dutch oven over medium-high heat.
2. Add the onion, bell peppers, carrots and 1/2 teaspoon salt; cook, stirring frequently, until the carrots begin to soften, about 8 minutes.
3. Add the garlic and cook 2 more minutes.
4. Add the chili powder, cumin, coriander, oregano, chipotle, tomato paste and tortillas and cook, stirring, until the tomato paste is brick red, about 4 minutes (add a splash of water if the mixture begins to stick).
5. Add the coffee and simmer until almost completely reduced, about 30 seconds. Stir in the tomatoes, cocoa powder, beans and 2 1/2 cups water and bring to a simmer over low heat. Cook, stirring occasionally, until the chili thickens slightly, about 1 hour, 30 minutes.
6. Meanwhile, trim the large stems off the cauliflower and coarsely grate the florets on a box grater. About 10 minutes before the chili is done cooking, stir in the grated cauliflower. Cook 10 minutes, then remove from the heat. Stir in the chopped cilantro and season with salt.
7. Add some water if the chili is too thick. Ladle into bowls and add toppings.
8. Photograph by Con Poulos
Nutrition Information:
covered percent of daily need
