One day last week, while attempting an aerobic walk during the arctic blast, my friend Lara and I were discussing what to make for dinner, and she mentioned vegetarian chili. This used to be one of my staples, especially when I wasn’t eating meat, but I have not made it forever. So I decided to make one that night. Please note: I wasn’t thinking about this blog when I was cooking, so there are neither pictures nor a precise list of ingredients. This barely counts as a recipe, consider it more of add-on that you can use when developing your own chili with your favorite ingredients or a trusted recipe.
Or, since chili is pretty fool-proof you can just take me at my word.
Really, the only reason I am posting about this at all is that I randomly tried something new that ended up coming out great and I had to share. I chopped the uncooked carrots and portobello mushrooms super fine in the food processor, until they were almost the size and texture of big breadcrumbs. Then I added the mixture to the chili when I put in the tomatoes and broth. The result was that the sauce took on the texture of meat chili, and it added the extra veggies and flavor without more chunks.
Here’s sort of what I did:
A few tbsp EVOO
1 yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
a few garlic cloves, chopped
2-3 carrots, peeled
6-7 baby portobello mushrooms
*Not positive on the quantities of carrots and mushrooms, I would say I had about 1.5 cups of the ground mixture in the end
1 large jalepeño, diced
*spice mixture (more on this below)
1 can each: Red kidney beans, black beans and garbanzo beans, rinsed
1 28-oz can whole peeled tomatoes
~2-3 cups veggie broth (I actually used chicken but can go full veggie here)
- Sauté the onion, peppers and garlic in olive oil for 10-15 minutes until onions are golden
- Add in chopped chili pepper and your spice mixture. Stir and cook for a few more minutes. I didn’t have chili powder in the house (dumb because I made some for Christmas as gifts and didn’t keep any for myself!) so I mixed together paprika, cumin, salt, pepper, cayenne and turmeric until it tasted good.
- Chop carrots and mushrooms in food processor
- Stir everything else into the pot: beans, tomatoes, carrot/mushroom mixture and broth as needed (just enough so it’s not too thick)
- Boil and then simmer, uncovered, on medium low for an hour.
I’d love to hear how this turns out if you try it, so please share below!
2 thoughts on “Veggie hacks: 3-bean chili”
I think it will be dinner tomorrow night. Time for a veggie meal.