Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 jalapeño pepper, seeded and minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 cup vegetable broth
- Salt and black pepper, to taste
- Optional toppings: shredded cheddar cheese, sour cream, chopped cilantro, diced avocado
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Can opener
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the onion, garlic, red bell pepper, green bell pepper, and jalapeño pepper. Cook, stirring occasionally, for 5-7 minutes or until the vegetables are tender.
3. Add the chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Cook, stirring constantly, for 1-2 minutes or until fragrant.
4. Add the diced tomatoes (with their juices), black beans, kidney beans, pinto beans, and vegetable broth. Stir to combine.
5. Bring the chili to a simmer, then reduce the heat to low. Cover and simmer for 30-40 minutes or until the flavors have melded together and the chili has thickened to your liking.
6. Season with salt and black pepper, to taste.
7. Serve hot with your choice of toppings.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for sautéing vegetables, low heat for simmering chili
Serving size:
6-8 servings
Nutritional information:
Per serving (based on 6 servings):
- Calories: 246
- Fat: 4g
- Carbohydrates: 43g
- Fiber: 13g
- Protein: 13g
Substitutions for ingredients:
- You can use any combination of beans you like, such as cannellini beans, navy beans, or chickpeas.
- If you don't have vegetable broth, you can use chicken broth or water instead.
- You can use fresh tomatoes instead of canned, but you may need to add more liquid to the chili.
Variations:
- Add diced sweet potato or butternut squash for a sweeter chili.
- Use different types of peppers, such as poblano or Anaheim, for a milder or spicier chili.
- Add corn kernels or diced zucchini for extra vegetables.
- Use different spices, such as coriander or cinnamon, for a different flavor profile.
Tips and tricks:
- If you like a thicker chili, mash some of the beans against the side of the pot with a wooden spoon or potato masher.
- For a smokier flavor, use chipotle chili powder instead of regular chili powder.
- Leftover chili can be frozen for up to 3 months.
Storage instructions:
Store leftover chili in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat chili in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve chili in bowls with a dollop of sour cream, a sprinkle of shredded cheddar cheese, and a few sprigs of cilantro on top.
Garnishes:
Shredded cheddar cheese, sour cream, chopped cilantro, diced avocado
Pairings:
- Cornbread or corn muffins
- Salad with a tangy vinaigrette
- Roasted vegetables, such as Brussels sprouts or sweet potatoes
Suggested side dishes:
- Cornbread or corn muffins
- Salad with a tangy vinaigrette
- Roasted vegetables, such as Brussels sprouts or sweet potatoes
Troubleshooting advice:
- If the chili is too thick, add more vegetable broth or water to thin it out.
- If the chili is too thin, simmer it uncovered for a few more minutes to thicken it up.
- If the chili is too spicy, add a dollop of sour cream or a sprinkle of shredded cheese to cool it down.
Food safety advice:
- Make sure to rinse and drain the canned beans before using them in the chili.
- Store leftover chili in the refrigerator within 2 hours of cooking.
- Reheat leftover chili to an internal temperature of 165°F before eating.
Food history:
Chili con carne, a spicy stew made with beef and chili peppers, originated in Texas in the late 1800s. Vegetarian chili, which replaces the meat with beans and vegetables, became popular in the 1960s as part of the health food movement.
Flavor profiles:
This vegetarian chili is spicy, smoky, and slightly sweet, with a rich tomato base and a hearty texture from the beans and vegetables.
Serving suggestions:
Serve this chili with your favorite toppings, such as shredded cheese, sour cream, or diced avocado, and a side of cornbread or roasted vegetables. It's perfect for a cozy dinner at home or a potluck with friends.
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