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  • Homemade Vegetarian Chili

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    Jay Kay
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    This document provides a recipe for a homemade vegetarian chili. The recipe serves 4 to 6 people and includes sautéing onions and spices in olive oil, then adding chopped vegetables like peppers, carrots, celery and mushrooms along with garlic. White wine is used to deglaze the pot before adding diced tomatoes, various beans, vegetable broth and chili powder. The chili simmers for 45 minutes before some is blended to create a smooth texture and returned to the pot. Sweetcorn is stirred in before serving the chili topped with lime, avocado, coriander, tortilla chips, sour cream and cheese.

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    This document provides a recipe for a homemade vegetarian chili. The recipe serves 4 to 6 people and includes sautéing onions and spices in olive oil, then adding chopped vegetables like peppers, carrots, celery and mushrooms along with garlic. White wine is used to deglaze the pot before adding diced tomatoes, various beans, vegetable broth and chili powder. The chili simmers for 45 minutes before some is blended to create a smooth texture and returned to the pot. Sweetcorn is stirred in before serving the chili topped with lime, avocado, coriander, tortilla chips, sour cream and cheese.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    Download as docx, pdf, or txt
    13 views1 page

    Homemade Vegetarian Chili

    Uploaded by

    Jay Kay
    This document provides a recipe for a homemade vegetarian chili. The recipe serves 4 to 6 people and includes sautéing onions and spices in olive oil, then adding chopped vegetables like peppers, carrots, celery and mushrooms along with garlic. White wine is used to deglaze the pot before adding diced tomatoes, various beans, vegetable broth and chili powder. The chili simmers for 45 minutes before some is blended to create a smooth texture and returned to the pot. Sweetcorn is stirred in before serving the chili topped with lime, avocado, coriander, tortilla chips, sour cream and cheese.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 1

    Homemade Vegetarian Chili

    Yield: 4 to 6 servings

    4.9 from 142 reviews

    1. Large pot + medium heat + 2 tbsp olive oil


    2. tsp salt + 1 medium red onion + 2 tsp cumin, 1.5 tsp smoked paprika, 1 tsp
    oregano, 2 bay leaf
    a. CHOP/DICE: 1 large red capsicum, 1 green capsicum 2 medium carrots, 2 celery
    sticks + 100g mushrooms + 4 cloves garlic + 2 jalapenos (10 mins?)
    3. 1 cup white wine deglaze then add:
    a. 795g diced tomato + 2 tbsp chili powder
    b. Rinse and drain: 425g black beans and 425g pinto/refried beans +/- 1 chickpea
    can
    c. 2 cups vege broth. Bring to boil, simmer for 45 mins on low. Remove.
    4. Transfer 1.5 cups of chili to blender smooth, pour back into pot
    5. Stir in 400g sweetcorn
    6. Serve w/ garnishes:
    a. 1-tsp lime juice, sliced avocado, coriander, tortilla chips, sour cream, grated
    cheddar cheese

    Keeps for 4 days in fridge.

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