Healthy Vegetarian Chili

Vegetarian Chili

This chili is a delicious recipe that will warm you up on a winter afternoon.  I am not a vegetarian but chili is one food that does not need meat.  It’s perfect for watching March Madness or a football game.  To get the texture of meat, I added lentils. This is a recipe the whole family will enjoy.  

Healthy Vegetarian Chili

2017-04-22 20:50:35

Serves 10

A healthy recipe for a meat free day that your children and family will like.

Prep Time

25 hr

Cook Time

45 hr

Total Time

60 hr

Prep Time

25 hr

Cook Time

45 hr

Total Time

60 hr

Ingredients

1. 2 tablespoons olive oil
2. 1 medium red, white, or yellow onion, chopped
3. 1 large poblano pepper, chopped
4. 2 large jalapeños, chopped
5. 2 medium carrots, chopped
6. 2 ribs celery, chopped
7. ½ teaspoon salt, divided
8. 4 cloves garlic, pressed or minced
9. 2 tablespoons chili powder, to taste
10. 2 teaspoons ground cumin
11. 1 ½ teaspoons smoked paprika
12. 1 teaspoon dried oregano
13. 1 large can (28 ounces) diced tomatoes
14. 1 cup of lentils cooked
15. 2 cans (15 ounces each) black beans, rinsed and drained
16. 1 can (15 ounces) pinto beans or white beans, rinsed and drained
17. 2 cups vegetable broth or water
18. 1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste
19. Garnishes with chopped cilantro, sliced avocado, tortilla chips, sour cream, grated cheddar cheese, etc.

Add ingredients to shopping list

If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it

Instructions

1. In a large slow cooker or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the garlic and cook until aromatic or about 30-45 seconds.
2. Add the chopped onion, poblano pepper, carrot, celery and ¼ teaspoon salt. Stir to combine and then cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
3. Add chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
4. Add the diced tomatoes and their juices, the beans and lentils, and vegetable broth. Add 2 cups fo water. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
5. Remove the chili from heat.
6. For the best texture and flavor, transfer 1 ½ cups of the chili to a blender and blend until smooth, then pour the blended mixture back into the pot.
7. Garnish as desired.

Notes

1. This recipe makes about 10 servings. Each serving has 16.5 grams of fiber.

Calories

420 cal

Fat

10 g

Protein

25 g

Carbs

57 g

Print

By Chuck Haislip

Adapted from Love Real Food Homemade Vegetarian Chili

Adapted from Love Real Food Homemade Vegetarian Chili

Walking Off Pounds http://walkingoffpounds.com/

Healthy Vegetarian Chilli Nutrition:

Vegetarian Chili Nutrition