VEGETARIAN CHILI WITH WINTER VEGETABLES
I have made several versions of vegetarian chili; in some the beans take center stage, others are just as focused on vegetables. This thick, satisfying chili is equally focused on both. I particularly like the way the sweet flavor and comforting, creamy texture of the winter squash plays against the spicy flavors in the chili.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat the beans on top of the stove in a large soup pot or Dutch oven.
- Heat the oil over medium heat in a heavy nonstick skillet and add the onion, carrot and pepper. Cook, stirring often, until the vegetables are tender and beginning to color, about 8 minutes. Stir in the garlic, stir together until fragrant, 30 seconds to a minute, and add the ground chili and cumin. Cook, stirring, for 2 to 3 minutes, until the mixture begins to stick to the pan. Add the tomatoes and oregano, and salt to taste. Bring to a simmer and cook, stirring often, until the tomatoes have cooked down and the mixture is beginning to stick to the pan, about 10 minutes. Stir in the tomato paste dissolved in water and bring back to a simmer. Season with salt to taste and simmer, stirring often, for 10 minutes, until the mixture is thick and fragrant.
- Stir the tomato mixture into the beans. Add the winter squash and bring to a simmer. Simmer, stirring often, for 30 to 45 minutes. It is important to stir often so that the chili doesn't settle and stick to the bottom of the pot. It should be thick; if you desire you can thin out with water. Taste and adjust salt.
- Shortly before serving stir in the cilantro and simmer for 5 minutes. Spoon into bowls. If you wish, top with grated cheddar, Monterey jack, or crumbled queso fresco.
Nutrition Facts : @context http, Calories 81, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 4 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 417 milligrams, Sugar 5 grams, TransFat 0 grams
WINTER VEGETABLE CHILI RECIPE BY TASTY
Here's what you need: olive oil, medium white onion, kosher salt, garlic, parsnip, butternut squash, paprika, dried oregano, ground cumin, allspice, chipotle powder, cannellini bean, fresh cilantro, vegetable broth, shredded cheddar cheese
Provided by Isabel Castillo
Categories Dinner
Yield 8 servings
Number Of Ingredients 15
Steps:
- In a large, heavy-bottomed pot, heat a drizzle of olive oil over medium heat. Add the onion, season with salt, and cook until the onion starts to sweat and become translucent, 3 minutes. Add the garlic and cook until fragrant, 2 minutes more.
- Add the parsnips and butternut squash and season with salt, paprika, oregano, cumin, allspice, and chipotle powder. Stir to coat the vegetables with the spices. Cover and cook for 20 minutes, stirring occasionally to prevent sticking, until the vegetables begin to soften.
- Add the cannellini beans, cilantro, and vegetable broth. Increase the heat to medium-high and bring to a boil for 2 minutes. Reduce the heat to medium-low and simmer for 15 minutes, until the chili is thickened and the vegetables are cooked through.
- Ladle the chili into bowls and top with cilantro and cheddar cheese.
- Enjoy!
Nutrition Facts : Calories 638 calories, Carbohydrate 67 grams, Fat 58 grams, Fiber 9 grams, Protein 11 grams, Sugar 12 grams
VEGETARIAN CHILI
A variety of vegetables, a rich tomato base, and just the right amount of spice make this vegetarian chili a satisfying option in only 35 minutes. Vegetarians will ask for this chili again and again. You may even convert meat lovers to vegetarian chili!
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 12
Steps:
- In a large pot, heat oil over medium-high. Add onion and garlic; cook, stirring frequently, until onion is translucent and garlic is soft, about 4 minutes. Add cumin and chile powder, season with salt and pepper, and cook until spices are fragrant, 1 minute. Add zucchini and tomato paste; cook, stirring frequently, until tomato paste is deep brick red, 3 minutes. Stir in black beans, pinto beans, and both cans diced tomatoes. Add 2 cups water and bring mixture to a boil. Reduce to a medium simmer and cook until zucchini is tender and liquid reduces slightly, 20 minutes. Season with salt and pepper.
Nutrition Facts : Calories 232 g, Fat 6 g, Fiber 9 g, Protein 10 g
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