Vegetarian Chili Recipes Worth Tasting

vegetarian chili
This vegetarian chile comes to mind because my small churumbel is vegetarian and these stews in large quantities for several days come to the hair. I work and have to organize myself to feed the whole family. Oh, boy.

What’s more, besides being vegetarian, this chili is also vegan. It takes chestnuts.

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1 Chili with meat, without meat and its becoming
2 The Vegetarian Chili Recipe
3 Questions about vegetarian chili
4 References
5 The Chef recommends
Chili con carne is a stew of beans, meat, tomatoes and chillies or hot peppers, more or less dense and brutal.

Typical of the Tex-Mex cuisine of the southern United States, it comes from the Spanish-speaking descendants of the state of Texas, since part of the state that now belongs to the United States was Mexico at one time.

Thanks to the relatively modern concern in the first world for dispensing with meat in the kitchen (in the rest of the world they do not have the option of doing without) it is not difficult to find recipes for vegetarian chiles, in which beef is replaced by various ingredients, for example:

More beans or other legumes, just like that.
Different soy preparations, such as textured soy, tofu, etc., which don’t taste like much, but make a lump.
Whole grain cereals.
I don’t substitute the meat for anything concrete, but I add more vegetables to give it more body and ball point, including carrots in cubes.
By the way, if you like the real thing in the blog you have a very traditional recipe of chilli con carne and another succulent one of chilli con carne and chocolate…

The recipe I use is based on the one in this blog, but since this dish has no complications any formula containing the following ingredients can be called vegetarian chili:

Black or red beans,
spices like coriander and cumin,
and, of course, some kind of hot pepper, which is what the dish is named after.
As for the type and amount of the hot element, I’m sure Texans have a lot to teach me about it, but since I don’t cook in Texas and I do it to my liking, I use a little bit of what comes to hand, just like hot pepper that falls to dust, which in this case is a delicious Mexican pepper sauce called Valentina.

And I use a dirty trick to give more depth to the flavor without you knowing very well where it comes from, used even in traditional Spanish cuisine: adding a little chocolate.

Let’s go with this easy recipe and don’t forget to check the doubts and tips below.

4.7 from 3 reviews

20 minutes
1 hour
1 hour 20 min

Vegetarian version of chilli with meat, with red beans, vegetables and spices
Author: Miriam García
Recipe type: Second
Cook: American
Servings: 10
400 g of red or black beans, dried
2 laurel leaves
2 onions
4 celery stalks
1 red pepper
2 fat carrots
4 cloves of garlic
Olive oil to taste
1½ tbsp coriander seeds
1 tbsp. ground cumin
1600 g of crushed tomatoes (natural or canned)
Hot paprika, chili powder, cayenne pepper or similar to taste
1 tsp. unsweetened cocoa powder
Salt to taste
First, we cook the beans, previously soaked in cold water all night before. We discard the soaking water (although on this subject there is controversy), we put them in a casserole with the laurel and we take to boiling; we cook until they are tender.
vegetarian chili
We can also cook them in a pressure cooker for the time indicated by each brand of pot.
While the beans are cooking, prepare the vegetables: chop the onion, cut the celery, carrot and pepper into small pieces, and peel and crush the garlic.
Cover the bottom of a pan with olive oil, heat over medium heat and fry the onion until transparent.
Vegetarian chili
We add the pepper, carrot and celery, and keep frying until they are soft.
When the beans are cooked, we put out the fire and let them wait covered.
Then we add the crushed garlic to the frying, turn it over a few times and add the crushed coriander and cumin.
Vegetarian chili
We toast it all for a minute and add the crushed tomato, the drained beans (don’t throw away the water, just in case), the cocoa powder, the spice to taste and some salt.
Cook for about 20-30 minutes, or as long as it takes for the tomato to reduce, then cook the carrot and the sauce to thicken.
We taste the seasoning and rectify if necessary.
The consistency thickens with time, so it is convenient to leave it a little liquid, although the final consistency always depends on the taste, as it can be eaten very thick or more like a soup.

-Can I use canned beans? -Sure, it cuts down on processing time. And you should know that the liquid from the preserve, contrary to what is advised in many places, is perfectly usable because it is nothing more than the cooking water of the legume, concentrated (what is technically called aquafaba). This is what Mr. Claudi Mans says:
“[…] the legumes in the jar give off a froth that is perfectly edible and does not represent a problem in terms of health, even though aesthetically it looks very bad. The foam […] is not generated by a chemical reaction, but by a substance called surfactant when water is poured over it. …] when we open a jar of chickpeas there is no foam, but there is when we put it under the tap, because it stirs this juice. …] This foam is not bad, it is not harmful, it is nothing to worry about, but it is simply not aesthetically pleasing.
-I prefer not to, it is a very personal matter, everyone has a tolerance and for that I include the instruction to taste and rectify the seasoning if necessary at the end of the cooking, which on the other hand we should always do.
-And if after doing it I still have a very strong chili, then you can dilute it with some more tomato and cook it for a while more or there are those who advise to cook some potato in the sauce.
-Is chocolate or cocoa really good in this stew? If you’ve never tried it, listen to me: it’s great. In Mexican cuisine they use it in mole poblano, for example, one of the most wonderful sauces I have ever tasted, and in Spanish hunting cuisine too, in civets and similar.
Like any stew, it’s a good idea to let this vegetarian chile rest for a whole day so that the flavors settle in. Also, like any vegetable dish, it thickens with time.
I don’t know if it’s a heresy, but the young people in my house eat this stew inside Mexican tortillas, that’s why I leave it thick, so that it doesn’t drain too much from the chin. But there are lots of ways to take it, with some boiled rice, as a side dish to another dish, etc.

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