The vegetarian chili is chock full of veggies, so it’s not like traditional chili. It’s good for you, and it’s really quite tasty too.

How To Make Vegetable Chili
Add a bit of spice to your usual vegetable soup. Try adding some jalapenos and peppers for a bit of a kick.
Ingredients
- 2 cups water, or vegetable stock
- ½ cup beer, of your choice, diced
- 3 tbsp olive oil
- ¾ cup carrots, diced
- 1 cup green bell peppers, or red bell peppers, diced
- 1 cup yellow onions, diced
- 1 cup celery, diced
- ½ cup yellow bell peppers, diced
- 1 cup sweet potatoes, diced
- 2 tbsp garlic, minced
- ¼ cup cilantro, roots and stems, minced
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chili powder
- 1 tbsp pickled jalapeno, drained and minced
- 2 cups tomatoes, chopped (no need to de-seed)
- 3 cups red beans, or black, canned and drained
- 1 cup corn kernels, canned and drained
- 2 tbsp tomato paste
- 1 tbsp lemon juice, or lime juice
- salt, to taste
- ground black pepper, to taste
- brown sugar, to taste
To Serve:
- cilantro leaves
- chili flakes
- mozzarella cheese, or any cheese of your choice, grated
Instructions
- In a large soup pot, heat up the oil.
- Saute the onions, garlic, cilantro roots and stems, celery, carrots, bell peppers, and sweet potatoes until caramelized.
- Add the oregano, cumin, coriander, and chili powder. Saute briefly until aromatic.
- Add the tomato paste and roast briefly.
- Deglaze with beer and reduce briefly.
- Add the lime or lemon juice and water or vegetable stock. Bring mixture to a rolling boil.
- Reduce to a simmer and continue simmering for roughly 20 minutes until vegetables are fully cooked and liquids have reduced to half.
- Towards the last 10 minutes of cooking, add tomatoes, jalapeños, corn kernels, and beans. Mix until evenly incorporated.
- Season with sugar, salt, and pepper. Adjust accordingly.
- Garnish with cilantro leaves, a pinch of chili flakes, and 2 tablespoons of cheese per serving!
Nutrition
- Sugar: 6g
- :
- Calcium: 70mg
- Calories: 232kcal
- Carbohydrates: 35g
- Fat: 7g
- Fiber: 9g
- Iron: 3mg
- Monounsaturated Fat: 5g
- Polyunsaturated Fat: 1g
- Potassium: 762mg
- Protein: 9g
- Saturated Fat: 1g
- Sodium: 155mg
- Vitamin A: 5743IU
- Vitamin C: 50mg
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