SPICY VEGETARIAN CHILI
Provided by Food Network Kitchen
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Add the onion, bell peppers, carrots and 1/2 teaspoon salt; cook, stirring frequently, until the carrots begin to soften, about 8 minutes. Add the garlic and cook 2 more minutes. Add the chili powder, cumin, coriander, oregano, chipotle, tomato paste and tortillas and cook, stirring, until the tomato paste is brick red, about 4 minutes (add a splash of water if the mixture begins to stick). Add the coffee and simmer until almost completely reduced, about 30 seconds. Stir in the tomatoes, cocoa powder, beans and 2 1/2 cups water and bring to a simmer over low heat. Cook, stirring occasionally, until the chili thickens slightly, about 1 hour, 30 minutes.
- Meanwhile, trim the large stems off the cauliflower and coarsely grate the florets on a box grater. About 10 minutes before the chili is done cooking, stir in the grated cauliflower. Cook 10 minutes, then remove from the heat. Stir in the chopped cilantro and season with salt. Add some water if the chili is too thick. Ladle into bowls and add toppings.
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Juan Gomez
[email protected]I love the smoky flavor of this chili. It's the perfect comfort food for a cold day.
Dora Aquije
[email protected]This chili is my new go-to recipe. It's so flavorful and satisfying.
Norberto Cuaya
[email protected]I've never made chili before, but this recipe was so easy to follow. The chili turned out great and I'll definitely be making it again.
Bikram Bhetwal
[email protected]I made this chili for my family and they all loved it. It was the perfect meal for a cold winter night.
ameerbux ameerbux
[email protected]This chili was so easy to make and it tasted amazing. I'll definitely be making it again.
Kalman Nagy
[email protected]I'm not a big fan of beans, but I loved this chili. The beans were cooked perfectly and they added a nice texture to the dish.
Sha Mim
[email protected]This chili was a bit too spicy for me, but I still enjoyed it. I'll probably use less cayenne pepper next time.
M Yousaf Khan M Yousaf Khan
[email protected]I love that this recipe is vegetarian. It's so nice to have a chili that I can serve to everyone.
Shaun Farrar
[email protected]I made this chili in my slow cooker and it turned out perfectly. It was so easy to make and it tasted delicious.
Enagboman Elliot
[email protected]This chili is perfect for a cold winter day. It's hearty and filling, and the spices warm you up from the inside out.
Nathan Hough
[email protected]I was disappointed with this recipe. The chili was too watery and didn't have much flavor.
Arinze Pascal
[email protected]I've made this chili several times and it's always a hit. I love the smoky flavor from the chipotle peppers.
Mary Ruguru
[email protected]I followed the recipe exactly and it turned out great! The chili was thick and flavorful.
Emma Sandman
[email protected]This recipe was a bit bland for my taste. I had to add some extra spices to give it some flavor.
bianca Dagga
[email protected]I'm not a vegetarian, but I love this chili. It's so flavorful and satisfying.
Md Abul Hossain Hossain
[email protected]This chili is so easy to make and it's always a crowd-pleaser. I love that it's vegetarian so I can serve it to everyone.
UwU Elliot playz
[email protected]I made this chili for a party and it was a hit! Everyone loved it. The flavors were perfect and it had just the right amount of spice.
Kholeka Mtikitiki
[email protected]This chili was amazing! I loved the combination of spices and the hearty texture of the beans and vegetables. I will definitely be making this again.