Spicy Vegetarian Chili

Spicy Vegetarian Chili
Staff Writer
Spicy Vegetarian Chili
Pereg Gourmet

Spicy Vegetarian Chili

This vegetarian chili is hearty and healthy. Start soaking the dried beans for this easy chili recipe the night before you want to eat it. This recipe comes from Pereg Gourmet.

Click Here to See More Chili Recipes

8
Servings
143
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Cups dried beans, such as Pereg Gourmet Texas Chili Beans
  • Water
  • 1 Tablespoon extra-virgin olive oil
  • 1½ Cup diced white onion
  • Salt
  • 2 green bell peppers, small dice
  • 1 jalapeño, small dice
  • 4 cloves garlic, minced
  • 2 Tablespoons chili powder
  • 1 Teaspoon cumin
  • 3 14-ounce cans crushed tomatoes
  • 1 Cup vegetable broth (store-bought or homemade)
  • ¼ Cup sour cream
  • ¼ Cup cilantro, minced, for garnish

Directions

Wash the beans well and soak them overnight in cool water, covering the beans by 2–3 inches. The next day, drain and rinse the beans well.

In a large stockpot, cover the beans with cold water by 2 inches. Bring to a boil, then cover and reduce heat to medium low and simmer uncovered until beans are tender, about 1 to 1½ hours, being careful not to overcook. Stir occasionally while cooking. Once cooked, drain and rinse well and return to the original pot.

Once the beans are done, heat the olive oil in a large 4-quart heavy saucepan over medium heat. Add the onions with ¼ teaspoon of salt and sauté. Once the onions start to turn translucent, about 3 minutes, add the bell peppers, jalapeños, and garlic. Sauté until slightly soft, about 3 more minutes.

Then add chili powder, cumin, and diced tomatoes and stir. Then add the beans and broth and bring to a simmer. Cover, reduce the heat to medium-low and simmer until the chili is thick, about 1 hour.

Serve hot garnished with sour cream and cilantro.

Nutritional Facts

Total Fat
5g
7%
Sugar
3g
3%
Saturated Fat
2g
8%
Cholesterol
8mg
3%
Carbohydrate, by difference
19g
15%
Protein
8g
17%
Vitamin A, RAE
57µg
8%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
94mg
9%
Choline, total
3mg
1%
Fiber, total dietary
4g
16%
Folate, total
23µg
6%
Iron, Fe
3mg
17%
Magnesium, Mg
17mg
5%
Niacin
2mg
14%
Phosphorus, P
66mg
9%
Selenium, Se
7µg
13%
Sodium, Na
450mg
30%
Water
48g
2%

Vegetarian Chili Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Vegetarian Chili Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.