Veggie Chili demystified! This Veggie Chili is vegan, and it is my absolute favorite to take it to a dinner party. It is a crowd pleaser and feel free to share the recipe with everyone :)
The key ingredient is chipotle pepper. Since chipotle is a smoked dried jalapeno, it provides the much required smokiness to this dish.
I am also using brined jalapeños, and this gives sweet and spicy flavor to this veggie chili.
It is important to partially mash the beans or substitute using refried beans instead of pinto beans, and that will give the necessary thickness to this chili.
If you are a purist, you can always use dry beans, soak them overnight, and use it in this recipe. However, the cooking time will double and so will the amount of vegetable stock you will use in that case.
I have made every attempt to make this recipe simple and functional, and I have not added any 'hard to find' ingredients to make it simple for you.
3 Tablespoons olive oil
1 cup white onion, minced
1 1/2 teaspoons sea salt
1 red bell pepper, seeds and stem removed, chopped in 1-inch cubes
3/4 cup rinsed, canned red kidney beans
3/4 cup rinsed, canned pinto beans
3/4 cup rinsed, canned cannelloni beans OR white beans
1 teaspoon ground coriander
2 teaspoons ground chipotle powder
1/2 teaspoon ground cumin
1/4 cup brined jalapeños
1 cup canned crushed tomatoes
1 1/2 cups vegetable stock, bring it to a boil and set aside
1/2 cup chopped cilantro, for garnish
InstructionsIn a 3 qt saucepan over medium heat, add oil, onions, and salt. Saute for 5 minutes. Then add red bell pepper, and saute for 3 minutes.
Add beans and spices. Mix, and cook for 5 minutes. Partially mash beans.
Add jalapeños, tomatoes, and vegetable stock. Bring to a boil.
Reduce heat to simmer, and cover and cook for an hour. Stir once every 15 minutes, and make sure you partially mash beans while stirring. By the time this dish is done, you should have mashed no more than half the beans that went into this saucepan.
Garnish with cilantro and serve.
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