After enjoying glorious temperatures for the past couple of weeks, we’re back to comfort food weather here in Denver. (82° to 42° in 24 hours? So Colorado.) Today’s recipe is one of my favorite recent discoveries: Vegetarian Chili from the May 2010 issue of Everyday Food. It’s quick and easy, but it’s also hearty and has great depth of flavor (thank you, chipotle chile powder!). I made it last month up in the mountains for a group of friends that included a vegetarian and several meat eaters. While my sassy meat-eating friends refused to call it chili since it’s meatless, one of them also said it was in his top five “soups” of all time. I’ll take it!
Total time: 35 min. | Serves 6
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.
Source: Everyday Food, May 2010
I’ve been on the hunt for a good vegetarian chili recipe, and I have to tell you, this is IT. I love the smokiness of the chipotle chile powder (it makes the dish!), the sweetness of the tomatoes, and the crisp-tender texture of the zucchini. The chili is chunky, hearty, filling, and delicious. Since the flavor is actually better than most meat chilis I’ve tried or made, it’s perfect for entertaining vegetarians and meat-eaters alike.
My only warning: If you don’t enjoy spicy food, you’ll want to cut the amount of chipotle chile powder considerably. As it’s written, the chili is quite warm (but certainly not unbearable), and that’s if you use canned tomatoes with mild green chiles. As a person who has been working to increase my tolerance for spicy foods, it pushes my boundaries just a bit. Our friends loved the amount of heat, but they did notice that it built up as they ate. Sour cream will offer some relief if you need it.
Recipe link: Vegetarian Chili
TIPS: I was shocked to see the cheapest option for chipotle chile powder at my usual grocery store was $8.19. Yikes. Thankfully, I was able to find a jar at SuperTarget for $4.99. Even better if you have time: Go to a local spice store (Savory Spice Shop is my favorite!) and buy an even smaller (and less expensive) quantity.