Vegetarian Black-Bean Chili

Ingredients Needed

• 2 cans of black beans (drained and rinsed) or 3 cups of cooked black beans
• 1 large onion, chopped
• 3 cloves of garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 can of diced tomatoes (14 oz)
• 2 cups of vegetable broth
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Optional toppings: avocado slices, cilantro, lime wedges, tortilla chips

Step-by-Step Cooking

Step 1: Prepare the Ingredients

Start by getting all your ingredients ready. Chop the onion, mince the garlic, and dice the red and green bell peppers. If you’re using canned black beans, drain and rinse them thoroughly. This helps reduce the sodium content and keeps the chili from becoming too salty.

Step 2: Sauté the Vegetables

Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing them until they become fragrant and translucent. This should take about 2-3 minutes. Next, toss in the diced bell peppers and cook for another 5 minutes until they’re slightly tender. The colorful mix already looks delicious, right?

Step 3: Add Spices and Tomatoes

Now it’s time to add some magic! Stir in the ground cumin, chili powder, smoked paprika, and dried oregano. Let the spices toast with the vegetables for about a minute – this enhances their flavors. Then, add the can of diced tomatoes, giving everything a good mix. Let this simmer for a few minutes, allowing the tomatoes to break down a bit and release their juices.

Step 4: Simmer the Chili

Add the black beans and vegetable broth to the pot. Stir well to combine all the ingredients. Bring the chili to a boil, then reduce the heat to low and let it simmer uncovered for about 30-40 minutes. This slow cooking allows the flavors to meld beautifully. Stir occasionally to prevent sticking, and season with salt and pepper to taste. If you like your chili thicker, let it simmer a little longer.

Garnished Final Dish

Once the chili is thick and flavorful, it’s time to serve! Ladle the hot chili into bowls and get creative with the toppings. Fresh cilantro, creamy avocado slices, a squeeze of lime, and crunchy tortilla chips make for a winning combination. This chili pairs perfectly with cornbread or a fresh side salad. Get ready for some serious flavor!

FAQs

How to make vegetarian chili more flavorful?

To enhance the flavor, consider adding smoked paprika, chipotle peppers in adobo sauce, or a splash of vinegar for acidity. You can also add a bit of dark chocolate or espresso powder for a deeper, richer taste. Slow simmering helps develop a more complex flavor profile, so don’t rush the cooking process!

What is the best vegetarian meat for chili?

Popular options include textured vegetable protein (TVP), soy crumbles, tempeh, or even finely chopped mushrooms for a meaty texture. If you want to add a “beefy” element, consider using plant-based ground meat, which blends seamlessly into the chili.

What is the secret to really good chili?

The secret lies in layering flavors. Toasting the spices, using quality tomatoes, and allowing enough simmering time for all the ingredients to meld together makes all the difference. Don’t forget to taste and adjust seasonings as you go – balance is key!

Why do Texans make chili without beans?

In traditional Texas chili, known as “chili con carne,” beans are excluded to emphasize the bold flavors of meat and spices. Texans take great pride in their chili’s authenticity, and beans are often seen as filler. It’s all about the robust, meaty flavor!

Is vegetarian chili healthy for you?