VEGETARIAN CHILI WITH WINTER VEGETABLES
I have made several versions of vegetarian chili; in some the beans take center stage, others are just as focused on vegetables. This thick, satisfying chili is equally focused on both. I particularly like the way the sweet flavor and comforting, creamy texture of the winter squash plays against the spicy flavors in the chili.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat the beans on top of the stove in a large soup pot or Dutch oven.
- Heat the oil over medium heat in a heavy nonstick skillet and add the onion, carrot and pepper. Cook, stirring often, until the vegetables are tender and beginning to color, about 8 minutes. Stir in the garlic, stir together until fragrant, 30 seconds to a minute, and add the ground chili and cumin. Cook, stirring, for 2 to 3 minutes, until the mixture begins to stick to the pan. Add the tomatoes and oregano, and salt to taste. Bring to a simmer and cook, stirring often, until the tomatoes have cooked down and the mixture is beginning to stick to the pan, about 10 minutes. Stir in the tomato paste dissolved in water and bring back to a simmer. Season with salt to taste and simmer, stirring often, for 10 minutes, until the mixture is thick and fragrant.
- Stir the tomato mixture into the beans. Add the winter squash and bring to a simmer. Simmer, stirring often, for 30 to 45 minutes. It is important to stir often so that the chili doesn't settle and stick to the bottom of the pot. It should be thick; if you desire you can thin out with water. Taste and adjust salt.
- Shortly before serving stir in the cilantro and simmer for 5 minutes. Spoon into bowls. If you wish, top with grated cheddar, Monterey jack, or crumbled queso fresco.
Nutrition Facts : @context http, Calories 81, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 4 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 417 milligrams, Sugar 5 grams, TransFat 0 grams
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Victor Contreras
[email protected]This chili is the perfect comfort food for a cold winter day. The vegetables are hearty and flavorful, and the broth is rich and satisfying. I highly recommend this recipe!
Liza Limbu
[email protected]I'm a vegetarian, and I'm always looking for new and exciting recipes. This chili is definitely a keeper! The flavors are amazing, and the vegetables are cooked perfectly. I will definitely be making this again!
Zahid Shah
[email protected]I made this chili in my slow cooker, and it turned out perfectly. The vegetables were fall-apart tender, and the broth was rich and flavorful. I will definitely be making this again!
Ferrell Scott
[email protected]This chili was a bit too thick for my taste. I would recommend adding more liquid, such as vegetable broth or water.
Md Sadin khan
[email protected]I followed the recipe exactly, but my chili turned out bland. I'm not sure what I did wrong. Maybe I didn't use enough spices.
Danny Sosa
[email protected]This chili was a bit too spicy for my taste, but I still enjoyed it. The vegetables were cooked perfectly, and the broth was flavorful. I would recommend this recipe to anyone who likes spicy food.
Gilberto Hernandez
[email protected]I love this chili! It's so flavorful and hearty. I especially love the addition of butternut squash and kale. This is a great recipe for a cold winter day.
Eddy Seka
[email protected]This chili was easy to make and absolutely delicious. The vegetables were tender and flavorful, and the broth was rich and satisfying. I will definitely be making this again!
Sue MacDonald
[email protected]I made this chili for a potluck, and it was a huge success. Everyone loved it! The flavors were amazing, and the vegetables were cooked perfectly. I highly recommend this recipe!
Prince HaSshu
[email protected]This chili was a hit with my family! Even my kids, who are picky eaters, loved it. The vegetables were soft and flavorful, and the broth was perfectly seasoned. I will definitely be making this again!
Mitch Alves
[email protected]I'm not usually a fan of vegetarian chili, but this recipe changed my mind. The combination of vegetables was perfect, and the broth was flavorful and satisfying. I'll definitely be making this again!
Joyce Greenwalt
[email protected]This vegetarian chili with winter vegetables was an absolute delight! The flavors were rich and complex, with a perfect balance of spices. I especially loved the addition of butternut squash and kale, which gave the chili a unique and delicious twist