Spicy Vegetarian Chili Recipe

Name: Spicy Vegetarian Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1 large onion, chopped; 2 large bell peppers, chopped; 3 medium carrots, finely chopped; salt, to taste; 6 garlic cloves, finely chopped; 3 tablespoons chili powder; 1 tablespoon ground cumin; 2 teaspoons ground coriander; 2 teaspoons dried oregano; 1 chipotle chile in adobo, chopped; 1 tablespoon tomato paste; 2 corn tortillas, torn into pieces; ½ cup brewed coffee; 28 ounces plum tomatoes, crushed by hand; 2 tablespoons unsweetened cocoa powder; 2 (15 ounce) cans pinto beans, drained and rinsed; 12 head cauliflower; ½ cup cilantro, finely chopped

Servings: persons

2 tablespoons extra virgin olive oil
1 large onion, chopped
2 large bell peppers, chopped
3 medium carrots, finely chopped
salt, to taste
6 garlic cloves, finely chopped
3 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
2 teaspoons dried oregano
1 chipotle chile in adobo, chopped
1 tablespoon tomato paste
2 corn tortillas, torn into pieces
½ cup brewed coffee
28 ounces plum tomatoes, crushed by hand
2 tablespoons unsweetened cocoa powder
2 (15 ounce) cans pinto beans, drained and rinsed
12 head cauliflower
½ cup cilantro, finely chopped

1
Heat olive oil in large saucepan or Dutch oven over med-high heat.
2
Add the onion, bell peppers, carrots, and 1/2 tsp salt; cook, stirring frequently, until carrots begin to soften, about 8 minute Add the garlic, and cook 2 more minute.
3
Add chili powder, cumin, coriander, oregano, chipotle, tomato paste, and tortillas and cook, stirring until tomato paste is brick red, about 4 min (add a splash of water if ther mixture starts to stick).
4
Add coffee, and simmer until almost completely reduced, about 30 sec.Stir in tomatoes, cocoa powder, beans, and 2 1/2 cups water, and bring to a simmer over low heat.
5
Cook, stirring occasionally, until chili thickens slightly, about 1.5 hours.
6
Meanwhile, trim the large stems off the cauliflower, and grate the flortes on a box grater.
7
About 10 min before chili is done cooking, stir in the cauliflower.
8
Cook 10 min then remove from the heat.
9
Stir in cilantro and season with salt.
10
Add water if too thick.

1127

kcal

Calories

Fat

219

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 1 large onion, chopped, 2 large bell peppers, chopped, 3 medium carrots, finely chopped, and more.

Yes, Spicy Vegetarian Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Vegetarian Chili

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