Vegetable Chili

by Lana Stuart on October 5, 2010 · 16 comments

Vegetable Chili

You know how many times I’ve said BeeBop is a real meat-and-potatoes man, right? Which is why I never in a million years would have thought that he’d go for this chili. It’s vegetable chili. Not an ounce of meat in sight. Really. And, believe it or not, it’s one of his favorites!

This recipe originally came from an Oxmoor House cookbook titled The Low-Fat Way to Cook. Those folks at Oxmoor House have some really awesome publications. They’re the people that bring you Cooking Light, Southern Living and so many more cookbooks and magazines. So you know before you start that if a recipe comes from their presses it’s a winner.

This is another of those time-tested recipes that I fall back on time and time again. I don’t call it vegetarian chili because it does use beef stock, but you could substitute a vegetable stock if you really wanted to take it to that level. We don’t tend to do much meatless around here so we keep the beef stock. Do what you like I always say.

2 tblsp olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
2 carrots, chopped
3 garlic cloves, finely minced
4 cups beef broth
1 15-oz. can kidney beans, drained
1 15-oz. can pinto beans, drained
1 14.5-oz. can diced tomatoes with juice
1 6-oz. can tomato paste
2 tblsp chili powder
3/4 tsp ground cumin
3/4 tsp dried oregano
1/2 tsp cinnamon
1/8 tsp Tabasco
1 jalapeno, seeded and chopped
1 bay leaf

Garnishes: Shredded cheddar cheese, sour cream, cilantro and finely chopped green onion

Prepping vegetables for Vegetable Chili

Before you start, go ahead and get all your chopping and dicing and mincing done. Here’s a little tip for you: see the small cutting board in the photo? That’s one I use only for onions, garlic and hot peppers. Keeps those flavors off the big all-purpose board so they don’t get into something like, for instance, a pie crust.

Saute veggies for Vegetable Chili

Place a large dutch oven or stock pot on medium-high heat. Add the olive oil, onion, green bell pepper, carrots and garlic to the pan and sauté until crisp-tender.

Add tomatoes to Vegetable Chili

Add the tomatoes, tomato paste, jalapeno and Tabasco.

Spices for Vegetable Chili

Next add in the spices. And, don’t be afraid of adding cinnamon to your chili. I know most people associate the taste of cinnamon with sweets, but on its own cinnamon is quite savory. It really adds a little something-something in the background of your chili.

Bring the mixture to a boil, then reduce the heat to a simmer and cook, uncovered, for approximately 45 minutes. Stir occasionally. Ladle chili into serving bowls and top with garnishes as desired. Makes about 9 cups.

Enjoy!

Vegetable Chili

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Vegetable Chili

No meat in this delicious chili! It's packed full of delicious and nutritious veggies.

Ingredients

  • 2 tblsp olive oil
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 2 carrots, chopped
  • 3 garlic cloves, finely minced
  • 4 cups beef broth
  • 1 15-oz. can kidney beans, drained
  • 1 15-oz. can pinto beans, drained
  • 1 14.5-oz. can diced tomatoes with juice
  • 1 6-oz. can tomato paste
  • 2 tblsp chili powder
  • 3/4 tsp ground cumin
  • 3/4 tsp dried oregano
  • 1/2 tsp cinnamon
  • 1/8 tsp hot sauce
  • 1 jalapeno, seeded and chopped
  • 1 bay leaf

Instructions

  1. Place a large dutch oven or stock pot on medium-high heat. Add the olive oil, onion, green bell pepper, carrots and garlic to the pan and sauté until crisp-tender. Add the remaining ingredients. Bring the mixture to a boil, then reduce the heat to a simmer and cook, uncovered, for approximately 45 minutes. Stir occasionally. Remove the bay leaf before serving. Ladle chili into serving bowls and top with garnishes as desired.

Notes

Makes about 9 cups. Garnish with shredded cheddar cheese, sour cream, cilantro and finely chopped green onion.

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http://www.lanascooking.com/2010/10/05/vegetable-chili/

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{ 15 comments… read them below or add one }

1 Wenderly October 5, 2010 at 4:08 pm

Yummy! LOVE chili, it warms my hear as well as my tummy! This looks great!

Reply

2 Lana October 6, 2010 at 8:17 am

Thanks, Wendy. It’s a nice change from the usual beef chili.

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3 Joy October 5, 2010 at 4:44 pm

That looks great. I love chili.

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4 Eileen October 5, 2010 at 8:07 pm

What a perfect dish for these chilly days! I wish I had a bowl right now…

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5 Lana October 6, 2010 at 8:18 am

Also perfect leftovers for the next day’s lunch. The flavors really deepen when they sit for a while.

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6 Jackie at Phamfatale.com October 5, 2010 at 8:56 pm

Love a good ol’ spicy chili. I usually make the same version with the addition of soyrizo (tofu and TVP). It’s absolutely delicious!

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7 Lana October 6, 2010 at 8:19 am

Can you believe I’ve never tried either tofu or TVP? When we want a meaty chili we just use the standard hamburger (sorry Texans). This is for days when we want something lighter :-)

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8 Drick October 5, 2010 at 10:42 pm

great chili here, all the robust taste you need in a hardy bowl – one of my favorite chili is a meatless, bean base chili and you got it all going on here…

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9 Joe Ann October 5, 2010 at 11:32 pm

I’m eating healthy, so thank you for a wonderful recipe for chili. I’ve been eating more chicken and vegetable meals.

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10 Lana October 6, 2010 at 8:20 am

Joe Ann – This is is quite healthy. It’s actually a recipe from way, way back when I used to follow a diabetic exchange based plan. A serving counts as 2 veg, 1 bread and 1 meat – if anyone still counts that way :-)

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11 Maria October 6, 2010 at 11:51 am

Perfect for fall! Love this recipe!

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12 Teri October 6, 2010 at 3:59 pm

This really does sound tasty & healthy.
I bet nobody would even miss the meat.

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13 Lana October 6, 2010 at 4:39 pm

You’re right, Teri. Actually the beans more than make up for the meat. And you could even add more beans if you wanted to.

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14 Barbara @Modern Comfort Food October 6, 2010 at 6:58 pm

I’m sure I’d be hounded out of Texas if I ever showed my face there, but I really prefer my chili with plenty of beans and vegetarian-style. Good for you and BeeBop too!

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15 marla September 9, 2011 at 9:11 am

Perfect, thanks Lana! Just added your link to todays post :)

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