Vegetarian Chipotle Chili Recipes

VEGETARIAN CHIPOTLE CHILI

Steps:

• Heat olive oil in large saucepan over medium heat.
• Add carrots, bell peppers, onion, and garlic. Cook until light golden brown, about 10 minutes. Season with salt and pepper to taste.
• Add chili powder and cumin and cook, stirring frequently, 2 minutes.
• Add tomatoes, beans, and chipotle peppers. Heat to near boiling.
• Reduce heat and simmer until vegetables are tender, stirring occasionally, about 30 minutes.
• Add water if mixture is too thick, and add additional salt and pepper to taste.
• Serve in warm bowls with warm tortillas.

SPICY VEGETARIAN CHILI

Steps:

• Heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Add the onion, bell peppers, carrots and 1/2 teaspoon salt; cook, stirring frequently, until the carrots begin to soften, about 8 minutes. Add the garlic and cook 2 more minutes. Add the chili powder, cumin, coriander, oregano, chipotle, tomato paste and tortillas and cook, stirring, until the tomato paste is brick red, about 4 minutes (add a splash of water if the mixture begins to stick). Add the coffee and simmer until almost completely reduced, about 30 seconds. Stir in the tomatoes, cocoa powder, beans and 2 1/2 cups water and bring to a simmer over low heat. Cook, stirring occasionally, until the chili thickens slightly, about 1 hour, 30 minutes.
• Meanwhile, trim the large stems off the cauliflower and coarsely grate the florets on a box grater. About 10 minutes before the chili is done cooking, stir in the grated cauliflower. Cook 10 minutes, then remove from the heat. Stir in the chopped cilantro and season with salt. Add some water if the chili is too thick. Ladle into bowls and add toppings.

WEEKNIGHT VEGETARIAN CHILI

Steps:

• Heat oil in a large straight-sided skillet over medium. Reserve 1/4 cup diced onion; add remaining onion to skillet along with garlic. Season with salt and cook, stirring, until tender, 4 to 6 minutes.
• Add chipotle, chili powder, cumin, and tomatoes with their juices; cook, stirring, 2 minutes. Add beans and cooking liquid; bring to a simmer. Cook until slightly thickened, 15 to 18 minutes. Season to taste. Sprinkle with cheese, cover, and cook until just melted, about 2 minutes.
• Remove from heat; top with reserved onion, avocado, and cilantro, and serve with sour cream and tortillas.

VEGETARIAN CHIPOTLE CHILI

Steps:

• In a small bowl, cover the dried chipotle with boiling water and let soak while you prepare the other ingredients.
• Toast the cumin seeds in a dry skillet over medium heat until fragrant (probably less than a minute). Add the oregano and continue toasting, shaking continuously, for 5 more seconds. Pour the mixture onto a plate to cool. If you have a mortar and pestle, grind the mixture up a bit.
• In a large pot, saute the vegetables in the olive oil. I find the fastest way to do this is to chop and add things to the pot as I go along -- it's not a fussy recipe. While the olive oil is heating, I chop the onions and throw them inches As they start to cook, I chop the bell peppers and add them to the pot. Then I chop the mushrooms and add them. Last in is the garlic, which you can either chop or smash.
• Add the salt, the cumin-and-oregano mixture, the paprika, and the ground chili. Cook on low, stirring fairly often, for a few minutes. The pot should be uncovered (not just now, but for the whole recipe).
• Mash up the chipotle a bit, so that some of its juice gets into the water in which it is soaking. Add this soaking water to the pot. If you like things spicy, you can also add some of the chipotle itself.
• Add the can of tomatoes (including the juice), the bay leaves, and the cilantro.
• Simmer for about 15 minutes.
• Drain and rinse the beans and add them to the pot. Cook for about 5 minutes.
• Using an immersion blender, pulse the chili so that there are still plenty of chunks, but the background texture is somewhat pureed. (Try to avoid grinding up the bay leaves.) To me this is a very important step, because it creates the texture that I like. If you don't have an immersion blender, you can puree a couple of cups of the chili in a blender and then add them back to the pot.
• Simmer for another 10 minutes or so.
• Add a dash of vinegar or red wine. Taste and adjust seasonings as needed.
• Serve and enjoy! I usually eat this mixed with a bit of brown rice. It also goes well with all the typical chili garnishes.

INSANELY EASY VEGETARIAN CHILI

Steps:

• Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.
• Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.

SOUTHWEST VEGETARIAN CHILI

Steps:

• In a Dutch oven, heat oil over medium heat. Add onion and jalapeno; cook and stir until tender, 4-5 minutes. Add garlic, cumin and chili powder; cook 1 minute longer., Stir in tomatoes, corn, beans, broth and salt; bring to a boil. Reduce heat; cover and simmer until heated through, about 5 minutes. Stir in cilantro. Serve with optional toppings as desired.

CONTEST-WINNING VEGETARIAN CHILI

Steps:

• In a Dutch oven, cook zucchini, onions and peppers in oil over medium-high heat until tender. Add garlic; cook 1 minute., Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until heated through, stirring occasionally.