VEGETARIAN CHILI WITH WINTER VEGETABLES
I have made several versions of vegetarian chili; in some the beans take center stage, others are just as focused on vegetables. This thick, satisfying chili is equally focused on both. I particularly like the way the sweet flavor and comforting, creamy texture of the winter squash plays against the spicy flavors in the chili.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat the beans on top of the stove in a large soup pot or Dutch oven.
- Heat the oil over medium heat in a heavy nonstick skillet and add the onion, carrot and pepper. Cook, stirring often, until the vegetables are tender and beginning to color, about 8 minutes. Stir in the garlic, stir together until fragrant, 30 seconds to a minute, and add the ground chili and cumin. Cook, stirring, for 2 to 3 minutes, until the mixture begins to stick to the pan. Add the tomatoes and oregano, and salt to taste. Bring to a simmer and cook, stirring often, until the tomatoes have cooked down and the mixture is beginning to stick to the pan, about 10 minutes. Stir in the tomato paste dissolved in water and bring back to a simmer. Season with salt to taste and simmer, stirring often, for 10 minutes, until the mixture is thick and fragrant.
- Stir the tomato mixture into the beans. Add the winter squash and bring to a simmer. Simmer, stirring often, for 30 to 45 minutes. It is important to stir often so that the chili doesn't settle and stick to the bottom of the pot. It should be thick; if you desire you can thin out with water. Taste and adjust salt.
- Shortly before serving stir in the cilantro and simmer for 5 minutes. Spoon into bowls. If you wish, top with grated cheddar, Monterey jack, or crumbled queso fresco.
Nutrition Facts : @context http, Calories 81, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 4 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 417 milligrams, Sugar 5 grams, TransFat 0 grams
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Nisha Nisha
[email protected]I've been making this chili for years and it's always a hit. It's the perfect comfort food for a cold winter day.
M Ali husen
[email protected]I'm always looking for new vegetarian chili recipes, and this one didn't disappoint. It was easy to make and really tasty.
Obe Wan
[email protected]This chili is a great way to use up leftover vegetables.
Mack Donald
[email protected]I thought this chili was just okay. It wasn't bad, but it wasn't anything special either.
Charlie Petry
[email protected]I found this recipe to be too spicy for my taste. I would recommend using less chili powder.
Naimatullah Khan
[email protected]I'm not sure what went wrong, but my chili turned out bland and watery.
Azeem Jutt
[email protected]I've made this chili several times and it's always a hit. I love the combination of flavors and the fact that it's so healthy.
Christina Poloko
[email protected]This is my go-to chili recipe. It's easy to make and always a crowd-pleaser.
mariaelena wong
[email protected]I made this chili for a potluck and it was a huge success. Everyone loved it, even the meat-eaters.
Arabi Arafat
[email protected]This chili is perfect for a cold winter day. It's warm and comforting, and the vegetables give it a nice nutritional boost.
ITZ RAHEL
[email protected]I'm not usually a fan of vegetarian chili, but this recipe changed my mind. It was so hearty and flavorful, I couldn't believe it was meatless.
Oyin Adesokan
[email protected]This vegetarian chili was a hit with my family! It was easy to make and packed with flavor. I especially loved the addition of the winter vegetables, which gave it a nice crunch and sweetness.