Vegetarian Chili
Servings: 4 people + leftovers
- 2 tablespoons (2 tablespoons) olive oil
- 1 medium (1 medium) onion
- 1 large (1 large) carrot
- 1 rib (1 rib) celery
- 4 cloves (4 cloves) garlic
- 1 (1) bell pepper
- 2 teaspoons (2 teaspoons) smoked paprika
- 1½ teaspoons (1½ teaspoons) cumin
- ½ teaspoon (½ teaspoon ) chili powder or more to taste
- 1 teaspoon (1 teaspoon) dried oregano
- 3 cans (15 ounces each) (1200 grams) diced tomatoes
- 3 cans (15 ounces each) (720 grams) beans we add 2 cans black beans + 1 can kidney beans
- 1½ cups (375 grams) vegetable broth
- 1½ teaspoons (1½ teaspoons) salt or more to taste
- ¼ teaspoon (¼ teaspoon ) black pepper
- 4 cups (120 grams) spinach
- 3 tablespoons (3) balsamic vinegar or more to taste
Serves well with
- 4 servings (4 servings ) brown rice + sliced avocado, yogurt or sour cream, corn, cilantro, lime, and scallions.
- MAKE FLAVOR BASE: Heat 2 tablespoons olive oil in a large pot or Dutch oven.Add 1 medium onion, 1 large carrot, 1 rib celery (all chopped), and sauté for 3 minutes.Add 4 cloves garlic (pressed), 1 bell pepper (diced), 2 teaspoons smoked paprika, 1½ teaspoons cumin, and ½ teaspoon chili powder, and cook for two more minutes, stirring often.
- SIMMER: Pour in 3 cans (15 ounces each) diced tomatoes, 3 cans (15 ounces each) beans (drained), and 1½ cups vegetable broth, then season with 1 teaspoon dried oregano, 1½ teaspoons salt, and ¼ teaspoon black pepper.Simmer for about 30 to 40 minutes or until the chili thickens, then blend about 2 cups of chili for creaminess. Stir often.Finally, stir in 4 cups spinach and 3 tablespoons balsamic vinegar, let the spinach wilt, taste it, and adjust for salt and spiciness.
- SERVE: Serve with brown rice, quinoa, pasta, or tortilla chips.We recommend topping it with sour cream or Greek yogurt, spring onions, cilantro, corn, lime juice, and avocado.
Nutrition information is an estimate for 1 large serving of vegetarian chili out of 4 servings without brown rice and toppings.
SUBSTITUTIONS
- Olive oil: substitute coconut oil or avocado oil.
- Onion: substitute shallots.
- Cumin: substitute ground coriander.
- Chili powder + smoked paprika: substitute 2 teaspoons chipotle powder or 1 - 2 chipotle peppers in adobo sauce.
- Black and Kidney beans: substitute pinto beans or lentils.
- Balsamic vinegar: substitute soy sauce or tamari sauce.
- Meal prep: Suitable for making ahead, flavor improves after day one.
- Refrigeration: Store in airtight container for up to 5 days.
- Freezing: Can be frozen for up to 3 months, optionally in single portions.
- Thawing: Defrost in refrigerator or microwave.
- Reheating: Warm in saucepan with water or microwave.
