Reader Recipe: Vegetarian Chili

To come up with this dish, I combined some of the ingredients from various other chili recipes with what I had in my pantry and fridge. I’m flexible when I make this; I get bi-weekly deliveries from Fresh City Farms, and whatever local veggies I receive can often be easily incorporated into the chili. I’m always looking to improve the recipe; the chipotle chilies were a recent addition (I enjoy the smoky flavour they bring). This recipe is hearty, spicy, delicious and healthy. I love it!

photo credit: shutterstock

Servings

4servings

Servings

4servings

• Course Dinner, Lunch
• Cuisine Soup, Vegetables, Vegetarian

Ingredients

• 1 onion diced
• 1 tbsp vegetable oil
• 3 cloves garlic crushed
• 1/2 tsp cayenne pepper
• 1 tbsp taco seasoning (if you don't have this, increase the cayenne pepper to 1 tsp/5 mL)
• 2 tsp cumin powder
• 1 tsp dried coriander
• 2 bell peppers any colour, diced
• 2 small zucchini diced
• 1/2 cup frozen corn kernels
• 1 fresh jalepeño finely diced (remove seeds if you don't want it too spicy)
• 2 chipotle chilies canned in adobo sauce chopped
• 1/2 cup beer (optional)
• 1 796-mL can no-salt diced tomatoes
• 1/2 cup low-sodium vegetable stock
• 1/2 tbsp brown sugar (optional)
• 1 540-mL can kidney beans drained and rinsed
• 1/2 156-mL can tomato paste

Servings: servings

Units:MetricUS Imperial

Ingredients 1 onion diced 1 tbsp vegetable oil 3 cloves garlic crushed 1/2 tsp cayenne pepper 1 tbsp taco seasoning (if you don't have this, increase the cayenne pepper to 1 tsp/5 mL) 2 tsp cumin powder 1 tsp dried coriander 2 bell peppers any colour, diced 2 small zucchini diced 1/2 cup frozen corn kernels 1 fresh jalepeño finely diced (remove seeds if you don't want it too spicy) 2 chipotle chilies canned in adobo sauce chopped 1/2 cup beer (optional) 1 796-mL can no-salt diced tomatoes 1/2 cup low-sodium vegetable stock 1/2 tbsp brown sugar (optional) 1 540-mL can kidney beans drained and rinsed 1/2 156-mL can tomato paste Servings: servings Units:MetricUS Imperial

Course Dinner, Lunch Cuisine Soup, Vegetables, Vegetarian

Instructions

1. Over medium heat, sauté onion in vegetable oil. Add garlic and spices, then bell pepper, zucchini, corn, jalapeño and chipotle chilies. Add beer, if using. Add tomatoes and vege­table stock. Simmer for 20 minutes on medium heat, uncovered.
2. Add brown sugar (if using), kidney beans and tomato paste. Simmer, uncovered, on low to medium heat, stirring occasionally, until chili is the consistency you want. Serve on its own or over rice.

Recipe Notes

Per serving: 272 calories, 12 g protein, 5 g fat (1 g saturated fat), 40 g carbohydrates, 12 g fibre, 0 mg cholesterol, 399 mg sodium.

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