Vegetarian Chili From Scratch Recipe

Looking for an easy Vegetarian Chili From Scratch recipe? Learn how to make Vegetarian Chili From Scratch using healthy ingredients.


Submitted by maryluketich

Makes 4 servings



Yields around 10 cups, easily serving 5 (and doubles or triples beautifully) Vegetarian, gluten-free, and vegan (if you modify the garnishes) Prep time: 20 minutes Cook time: 2 hours Start the Night Before

Recipe Ingredients for Vegetarian Chili From Scratch

1 1/2 cups dry pinto beans
1 cup dry black beans
1/2 cup dry kidney beans
3 Pepper, Ancho, Dried
4 cups tomatoes
1 medium carrot, finely diced
1 white or yellow onion, finely diced
2 stalks celery, finely diced
1/4 cup Grapeseed Oil
4 cloves garlic, minced
2 T lemon juice

Recipe Directions for Vegetarian Chili From Scratch

  1. Carefully sort through the beans removing any extraneous material. Rinse well. Put in the pot you will eventually cook in, add 2 quarts of water, and soak overnight.

  2. The next day, drain the beans, add water to cover by an inch or so, and bring to a boil. Reduce to a simmer and cook until the beans are very tender, which could take 1 to 2 hours depending on their age. Add water occasionally, and stir to prevent any scorching. When nearly done, add 2 teaspoons of salt.

  3. Meanwhile, toast the chilis in a hot, dry skillet until darkened on both sides. Ventilate the room well while you do this, it produces a rather intense smoke that some people find painful. Allow to cool.

  4. (Hint: use dispoable gloves for this step to avoid having spicy hands!). Break apart the chilis and dispose of the seeds and stems. Add the chilis, tomato sauce, half of the adobo sauce from the can of chipotle, and 1 teaspoon of salt to a blender and puree until very smooth. This sauce should be pretty spicy, because it is going in that huge pot of beans soon!

  5. Saute the carrot, onion and celery with 1 teaspoon of salt in the oil for about 10 minutes, until soft. Add the garlic and saute for 1 more minute.

  6. Drain most of the liquid from the beans, reserving a cup for later dilution if needed.

  7. Add the chili sauce, vegetables and lemon juice to the beans. Bring back to a simmer and let cook for 10 minutes or so, allowing the flavors to begin to marry.

  8. Now taste. If it needs more heat or a smoke, add the rest of the adobo sauce. If it needs a lot more heat, you can puree the chipotle peppers and add them. Add salt as needed. You shouldn?t be tasting a lemon flavor, but there should be a subtle hint of acidity that wakes up the sauce. If the whole thing is too thick, you can dilute it with some of the reserved bean-cooking liquid.

  9. Garnish with: chopped scallions, cilantro and lime wedges.

Categories

Beans, Main Dish, Soup, Spanish, Simmer, Vegetarian, Gluten-Free, Sugar-Free

Nutrition Facts
Serving Size 381.1g
Amount Per Serving
Calories
702
Calories from Fat
152
% Daily Value*
Total Fat
16.9g
26%
Saturated Fat
1.9g
10%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
46mg
2%
Potassium
2833mg
81%
Total Carbohydrates
107.9g
36%
Dietary Fiber
27.8g
111%
Sugars
9.2g
Protein
34.7g
Vitamin A 129% Vitamin C 54%
Calcium 20% Iron 53%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • No cholesterol
  • Very low in sodium
  • High in dietary fiber
  • High in potassium
  • High in thiamin
  • High in vitamin A
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