Historically, my husband has always been a bit skeptical of vegetarian chilis. I think this is because he used to eat meat (he turned veggie at age 15) and probably never got used to the non-meat flavor in veggie chili. (I could probably ask him why he didn’t like it but it’s more fun for me to speculate on this blog hehe). Anyway – I recently came across a really flavorful veggie chili recipe on Kath Eats and convinced my husband to try it. It was a total SUCCESS! He LOVED the chili so much he went back for seconds 🙂 I made a few modifications to Kath’s recipe – but overall stayed pretty true to it because it was so good! Thanks Kath for a great recipe!
- 1 can Kidney beans, drained and rinsed
- 1 can Black beans, drained and rinsed
- 1 can Navy (or pinto) beans, drained and rinsed (I used pinto beans because I like them better)
- 1 cup frozen corn
- 1 cup frozen okra (I actually omitted this, and substituted 1 cup of chopped red pepper)
- 1/2 cup frozen lima beans (or canned) (I omitted this too, and substituted 1/2 cup chopped red onion)
- 1 28 oz can crushed tomatoes
- 1 cup vegetable broth (or chicken broth) To keep it veggie friendly, I used veggie broth of course 🙂
- 3 garlic cloves (I probably used closer to 4-5 to up the flavor)
- 1 heaping tbsp chili powder
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp Ghirardelli cocoa powder (unsweet) (This is totally the secret ingredient in the recipe! Makes the chili super smoky and gives it a wonderful flavor!)
- 2 sprinkles garlic powder (This ended up being about 1/2 tsp for me)
- 1 sprinkle cayenne pepper (This ended up being a little less than 1/4 tsp for me)
- 3-4 glugs Worcestershire sauce (Worcestershire sauce has anchovies in it, so I actually used soy sauce as a substitute and it worked great!)
- 1/2 tsp kosher salt
- A few grinds of black pepper
- Chop the garlic, onion, and red pepper. Saute lightly over medium high heat in 1-2 tsp olive oil
- Add everything else into the pot! Bring to a boil.
- Reduce heat and simmer for 30 min or longer as needed
- Top with cheese, sour cream, and serve with tortilla chips!
This makes 12 ladles of soup. Each ladle has ~135 calories; 8g protein; 8g fiber! Talk about a nutritional powerhouse in a one pot dish!
Pictures of the Ingredients I used…
The chili is almost done cooking…
Dinner is served!
Now topped with the cheese for the final touch – yummyyy 🙂
This chili really was the best veggie version both me and my husband have ever had. It had a great smoky quality about it, was super hearty with all the beans and veggies, and was amazingly easy to make! Thanks again Kath, you saved Sunday night dinner for me! 🙂