It’s hard to believe it’s been almost 7 years, and we’ve never, not once, posted a recipe for a vegetarian chili.
What with our record breaking frigid weather and the new Canadian food guide promoting more plant based meals, I thought to myself; timing couldn’t be better, woman. So here we have it.
My long standing beef with veggie based chili (ha! beef.) is that they’re sort of underwhelming. Part of the joy of traditional chili is the heartiness, the meatiness, the satisfaction that comes along with eating a bowl where the meat has been browned and braised over hours. That smoky-meaty-magic is something that always seems to be missing from a bowl of beans and veg IMO.
So here, I get a little tricky and offer some tips to hearty-it-up.
The first tip is to get some colour on the sautéd vegetables. Don’t just cook them until they’re soft, cook them until they start to brown up and even stick to the bottom of the pan a wee bit. Get some caramelization GOING ON. This won’t totally mimic seared meat, but hang on, I’ve got more.
Next, you’ll add a little smoke with….smoked paprika. Not a ton, just a teaspoon, but that one teaspoon makes a world of difference.
Third, once your chili has simmered for the requisite 20 minutes (a big bonus for meatless chili – sooo fast) you’ll be blending a portion of it and adding it back in. This is a serious genius hack to thicken the thin chili broth and give it a third dose of ‘hearty’.
Finally, it’s all about the accoutrements. When you go entirely meatless, you miss out one of the most satisfying components of all…FAT. Other than the oil used for sautéing the veggies, this recipe is nearly fat free. Once served, add a drizzle of good olive oil, some cubed avocado, a big dollop of full fat yogurt and/or a generous sprinkling of your favourite cheese, to make this humble bowl of beans and vegetables a star.
Erin
The Heartiest Vegetarian Chilli
Serves
6
Prep time
15 minutes
Cook time
35 minutes
Total time
50 minutes
Website
Adapted from Cookie and Kate's Homemade Vegetarian Chili
Ingredients
Optional
Directions
1.
Heat canola oil in a large pot over medium heat. Add carrots, celery, onion and pepper and cook for 12-15 minutes until soft and beginning to brown.
2.
Add garlic, chili powder and paprika and sauté for about 30 seconds.
3.
Add tomatoes, broth and beans. Bring to a boil, reduce heat to low and simmer for about 20 minutes.
4.
Transfer about 1.5 cups of the chili (be sure to include some liquid) into a blender and blend until smooth. An immersion blender can also be used. Transfer blended chili back into the post and stir to incorporate.
5.
Serve chili with a drizzle of olive oil, a squeeze of lime juice and a dollop of sour cream. Top with parsley for a pop of colour. Add extra toppings like avocado or cheese to your heart's desire.
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