The best vegetarian chili is the chili that you make yourself! I have discovered a great recipe that yields a serving size of 6 and tastes fantastic! I use only organic vegetables and avoid adding any cheese to make this a true vegan masterpiece! My wife, a long time vegetarian, absolutely loves this recipe and we enjoy it often.
The chili is able to be modified easily, however the chipotle chile powder should be maintained as it is one of the most important ingredients. For those of you that hate onions, don’t be afraid! You can literally cook the hell out of them at the beginning and not be worried about an over abundant onion taste.
2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced medium
4 garlic cloves, roughly chopped
1 1/2 teaspoons ground cumin
1 teaspoon chipotle chile powder
Coarse salt and ground pepper
1 medium zucchini, cut into 1/2-inch dice
3/4 cup (6 ounces) tomato paste
1 can (15.5 ounces) black beans, rinsed and drained
1 can (15.5 ounces) pinto beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes with green chiles
1 can (14.5 ounces) diced tomatoes
In a large pot, heat oil over medium-high. Add onion and garlic; cook, stirring frequently, until onion is translucent and garlic is soft, about 4 minutes. Add cumin and chile powder, season with salt and pepper, and cook until spices are fragrant, 1 minute. Add zucchini and tomato paste; cook, stirring frequently, until tomato paste is deep brick red, 3 minutes. Stir in black beans, pinto beans, and both cans diced tomatoes. Add 2 cups water and bring mixture to a boil. Reduce to a medium simmer and cook until zucchini is tender and liquid reduces slightly, 20 minutes. Season with salt and pepper.
Let me know what you think in the comments!
Fun fact of the day: Serena Williams won the Wimbledon on a raw vegan diet…pretty cool huh?