Mithra

Veg Chilli Recipe

This tasty vegetable chilli recipe is so easy to make and perfect served with rice, tortilla chips and guacamole. This chilli has a Mediteranean twist.

Veg Chilli Recipe Mithra
  • 30-40 minutes
  • 5 Servings
  • 1 cals

Ingredients

  • 2 tablespoons olive oil
  • 1 medium red onion chopped
  • 1 large red bell pepper chopped
  • 2 medium carrots chopped
  • 2 ribs celery chopped
  • ½ teaspoon Salt divided
  • 4 cloves garlic pressed or minced sherry vinegar or red wine vinegar or lime juice to taste
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 ½ teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 2 small cans (15 ounces each) diced tomatoes* with their juices
  • 2 cans (15 ounces each) black beans rinsed and drained
  • 1 can (15 ounces) pinto beans
  • 2 cups vegetable broth or water
  • 1 bay leaf
  • 2 tablespoons chopped fresh cilantro plus more for garnishing
  • 1-2 teaspoons sherry vinegar or red wine vinegar or lime juice to taste
  • Garnishing : Cilantro chopped
  • avocado sliced
  • Tortilla chips
  • sour cream or crème fraîche
  • grated cheddar cheese

Directions

  1. In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and ¼ teaspoon salt. Stir to combine and then cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes. Add the garlic, chili powder, cumin, smoked paprika (go easy on the paprika if you’re sensitive to spice) and oregano. Cook until fragrant while stirring constantly, about 1 minute.
  2. Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf.
  3. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes. Remove the chili from heat.
  4. For the best texture and flavor, transfer 1 ½ cups of the chili to a blender and blend until smooth, then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)
  5. Add the chopped cilantro, stir to blend, and then mix in the vinegar, to taste. Add salt to taste, too—I added ¼ teaspoon more at this point. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days (I haven’t tried, but I bet it would freeze well, too).
See Recipe
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