Quick Vegetarian Chili (You Won't Miss the Meat)
Looking for a vegetarian chili recipe that is just as satisfying as its meat-based counterpart? Look no further! This quick and easy vegetarian chili is packed with flavor and interesting textures that will make you forget about the meat. With a combination of aromatic veggies like white onion, poblano pepper, and minced garlic, as well as a flavorful blend of spices including chili powder, smoked paprika, cumin, and cocoa, this chili is anything but bland. To add a meat-like texture, we use red lentils that cook up quickly and add a robustness to the dish. The addition of black beans and kidney beans provides creaminess and depth, while frozen corn adds a touch of sweetness. Finish it off with a hint of soy sauce, brown sugar, cider vinegar, and hot sauce, and you have a bowl of chili that is full of depth and flavor. Don't forget to garnish with sour cream, cheddar cheese, scallions, and oyster crackers or corn chips for the perfect finishing touch. Whether you're a vegetarian or simply looking to switch things up, this vegetarian chili is sure to impress. Give it a try and see for yourself how delicious vegetarian chili can be!
Ingredients:
- 250 grams white onion
- 100 grams poblano pepper
- 15 grams minced garlic
- 25 grams tomato paste
- 40 grams diced chipotle chilies in adobo
- 20 grams chili powder
- 15 grams smoked paprika (or regular paprika)
- 15 grams cumin
- 10 grams cocoa
- 500 grams vegetable stock
- 1 (20 ounce) can diced tomatoes with juices
- 1 (28 ounce) can crushed tomatoes
- 200 grams red lentils
- 2 cans black beans (drained and rinsed)
- 2 cans kidney beans (with bean juice)
- 225 grams frozen corn
- 10-15 grams soy sauce
- 10-15 grams brown sugar
- 10-15 grams cider vinegar
- 10-15 grams hot sauce of your choice
- Salt, to taste
- Sour cream, grated aged cheddar cheese, thinly sliced scallions, and oyster crackers (or corn chips) for garnish
Cooking steps:
- Dice the white onion and poblano pepper, and mince the garlic.
- Heat a Dutch oven over medium-high heat and add a little olive oil. Saute the onions and poblanos with a pinch of salt until softened and starting to caramelize.
- Add the minced garlic and saute for another minute.
- Stir in tomato paste, diced chipotle chilies in adobo, chili powder, smoked paprika, cumin, and cocoa. Toast the spices for about 30 seconds.
- Deglaze the pot with vegetable stock, and add diced and crushed tomatoes. Stir to combine and scrape up any bits stuck to the bottom.
- Stir in red lentils and bring the pot to a simmer. Cover and cook for 15-20 minutes, or until lentils are cooked through and the sauce has thickened.
- Add black beans, kidney beans, and frozen corn. Stir to combine and add a splash of vegetable stock if needed.
- Simmer the chili for another 10 minutes, with the lid cracked to let flavors meld.
- Remove from heat and season with soy sauce, brown sugar, cider vinegar, hot sauce, and salt to taste.
- Garnish with sour cream, grated aged cheddar cheese, thinly sliced scallions, and oyster crackers (or corn chips).
- Serve hot and enjoy!
