Spicy Vegetable Chili

by Jane

I love the abundance of warm colors the eyes can behold in autumn! This Spicy Vegetable Chili has them all! This is a healthy, meatless alternative to the expected bowl of chili that usually accompanies weekend football sidelines fare, but it’s abundance of surprise ingredients gives it a tantalizing flavor! You could certainly add the meat of your choice to this, but I prefer it just as it is. Why mess with perfection? At least it is in my eyes. All you need is some of my Deliciously Sweet Cornbread to accompany your ladled bowl of chili with all its toppings to make it perfect!

Prep all of the veggies before beginning the process. Place them into the olive oil which has heated to medium low in a Dutch Oven or your favorite chili pot. I prefer the Dutch Oven’s versatility. It’s perfect for a stove top mac and cheese or for making Julia Child’s Boeuf Bourguignon finished off in the oven. It’s a definite must-have in the kitchen. It can transform you from a novice to a chef de cuisine! Okay, maybe not, but at least you will feel more experimental in your culinary adventures.

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Stir to coat the vegetables with the olive oil, stirring occasionally until they are softened, about 10-15 minutes.

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To the spices  and the remaining ingredients, except the cilantro.  Add it once the chili starts to thicken within the last 10-15 minutes of cooking time.

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Simmer for about an hour and a half.

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Now, the creativity comes with your finishing touches. Choose from light sour cream, plain Greek yogurt, shredded cheese, more cilantro, diced avocado, a squeeze of lime, or maybe a spoonful of quinoa to stir in. Any other suggestions?  Enjoy it your way! Don’t forget the Deliciously Sweet Cornbread ! Now it’s perfect!

 

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Spicy Vegetable Chili

Prep time: 

Cook time: 

Total time: 

Ingredients
  • ¼ c. Extra Virgin Olive Oil
  • 1 large red onion, chopped
  • 8 oz. mini sweet peppers, seeded and cut into rings
  • 10 oz. pkg. matchstick carrots
  • 4-6 garlic cloves, minced
  • 1 qt. water
  • 2 T. cocoa powder
  • 2 t. cinnamon
  • 3 T. chili powder
  • 1 T. cumin
  • 2 t. coriander
  • ½ t. turmeric
  • 1 T. dried oregano or 3 T. fresh, chopped
  • 1 chipotle pepper in adobo sauce, finely chopped
  • 1 T. tomato paste
  • 1- 28 oz. can crushed or diced tomatoes
  • 2-15 oz. cans red kidney beans, drained and rinsed
  • 1 c. cilantro, chopped, divided
  • 1 t. kosher salt, or more to taste
Instructions
  1. In a Dutch Oven, or similar-sized pot, heat oil on medium-low heat.
  2. Add in the red onion, garlic, sweet pepper rings and shredded carrots.
  3. Stir vegetables often until softened, about 10-15 minutes.
  4. Pour in water along with spices and remaining ingredients, except cilantro.
  5. Simmer over low heat until chili thickens, about 1½ hours, stirring occasionally.
  6. Prior to serving, stir in about ¾ cup of the chopped cilantro and season with salt to your liking .
  7. Serve with your favorite toppings and a side of cornbread. Yum!
  8. Topping suggestions: light sour cream (or plain Greek yogurt), shredded cheese, more chopped cilantro, diced avocado, large spoonful of quinoa....
Notes
The picture at the top of the post used diced instead of crushed tomatoes.
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