Two weeks ago, in a cooking funk, and with the temperature dipping down quite suddenly, I turned to my Pinterest "Soup" folder and found a link to the boldly named Best Vegetarian Chili in the World. I was headed to the store and picked up some celery, a green bell pepper and a bag of frozen veggie crumbles. Everything else came from my pantry and I modified the recipe a little. I don't know about the best chili and all that, but it was a wonderful, hearty chili that made a BIG POT (we love leftovers around here). aIf that's good enough for you, read on for my version of the recipe.
I realized that I don't have a go-to chili recipe. Maybe this is it! It required a bunch of cans but that's not necessarily a bad thing. There is this white bean chili recipe that I haven't made in a while- that will be something to put on the menu soon.
A Very Good Veggie Chili
- Heat olive oil in a large pot over medium heat. Stir in 1 chopped onion, and season with bay leaves, cumin, oregano, and salt.
- Cook and stir until onion is tender, then mix in a bunch of chopped veg: 2 stalks celery, 1 green bell peppers, jalapeno peppers (I actually added 1 habanero pepper grown by a friend), 4-5 cloves garlic.
- When vegetables are heated through, mix in the vegetarian burger crumbles.
- Reduce heat to low, cover pot, and simmer 5 minutes.
- Mix 1 can crushed tomatoes and 1 can tomatoes with chilies into the pot. Season chili with chili powder and pepper.
- Stir in 1 can rinsed garbanzo beans (chickpeas), and 1 can rinsed black beans. Add some water if needed. Bring to a boil, reduce heat to low, and simmer 30 minutes. Stir in some canned/frozen corn, and continue cooking for a few more minutes.
How to serve: I love eating chili just as a stew, topped with some minced raw onions and cilantro, and crushed tortilla chips. Maybe some sour cream and shredded cheese. But it is lovely alongside a simple quesadilla. If you have more time and motivation, make a pan of cornbread. Or serve it over brown or white rice. Possibilities!
I'd like to flavor this recipe with ginger, garlic, garam masala and see how it works as an Indian-fusion chili. I'll report back!
Do you have a favorite chili recipe? What are your favorite winter recipes?
I’ve always shied away from a chili. Somehow all those beans and a can of tomatoes doesn’t sound very inviting. I do however love a lentil soup - Moroccan style. If you’ve eaten one at pret a manger in NYC, you know what I’m talking about.ReplyDelete
A lentil soup is different from daal for me because of the mirepoix , the celery adds a distinct flavor and so do the canned tomatoes not cooked down like we do in daal.
And my all time favorite with any soup is a grilled sourdough slice of bread. Umm crusty crunchy sour flavor !!!
Archana- I do know what you mean about the tomatoes and beans! A very tomato-ey flavor tends to overwhelm everything. But this one has a nice balance of flavors, to me. Soup with good bread is a complete delight. Nothing like it on a winter day.Delete
This is how I make Chili too. Except that I substitute sambar powder and turmeric powder for jalapeno/can of tomatoes with green chilies. It does taste great.ReplyDelete
I will use what I have in the pantry. Even heavily sautéed crumbled tofu works. Only celery is a must for that distinct flavor!
How interesting to use sambar powder! I will have to try that. Yes, I agree that celery (not something I use often) does give it that distinct flavor.Delete
Hi nupur, love your recipe. I love making this ip recipe https://everydaynourishingfoods.com/instant-pot-vegan-chili/ . I love making gajar halwa, different soups and this up curry with peas and potato during winters. Also other comforting foods like pongal, khichidi, are also foods I make in the 3 months of slightly cooler than usual temperatures we have here in Mumbai:)ReplyDelete
Thanks for the link, I will try it! Pongal and khichdi is definitely a top tier winter comfort food. I haven't made potato and peas curry in a while- that's a lovely dish.Delete
A bowl of steaming hot khichdi is a family favorite! Add in ghee, lots of fresh cilantro, a dollop (or two) of homemade ghee, a few slices of avocado, a sliver of Mummy's lime pickle... and I am in heaven.ReplyDelete
I am in heaven just reading your comment :) Agree that this is truly a heavenly meal although adding avocado on the side is new to me.Delete
This chili recipe looks amazing, and it doesn't even require the use of meat. A balanced nutrition and the consumption of natural products is the basis for good health. Thank you for sharing itReplyDelete
Thanks for your comment! Yes, veggie chili is wonderful.Delete
The soup looks amazing I will try with the ingredients I get in india. Please continue sharing about your reading journeyReplyDelete
Thanks, I've been reading a lot and I certainly will share in the next post.Delete