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The Best Vegetarian Chili EVER!

Posted Nov 30 2010 12:00am

Historically, my husband has always been a bit skeptical of vegetarian chilis. I think this is because he used to eat meat (he turned veggie at age 15) and probably never got used to the non-meat flavor in veggie chili. (I could probably ask him why he didn’t like it but it’s more fun for me to speculate on this blog hehe). Anyway – I recently came across a really flavorful veggie chili recipe on Kath Eats and convinced my husband to try it. It was a total SUCCESS! He LOVED the chili so much he went back for seconds :) I made a few modifications to Kath’s recipe – but overall stayed pretty true to it because it was so good! Thanks Kath for a great recipe!

Ingredients

  • 1 can Kidney beans, drained and rinsed
  • 1 can Black beans, drained and rinsed
  • 1 can Navy (or pinto) beans, drained and rinsed (I used pinto beans because I like them better)
  • 1 cup frozen corn
  • 1 cup frozen okra (I actually omitted this, and substituted 1 cup of chopped red pepper)
  • 1/2 cup frozen lima beans (or canned) (I omitted this too, and substituted 1/2 cup chopped red onion)
  • 1 28 oz can crushed tomatoes
  • 1 cup vegetable broth (or chicken broth) To keep it veggie friendly, I used veggie broth of course :)
  • 3 garlic cloves (I probably used closer to 4-5 to up the flavor)
  • 1 heaping tbsp chili powder
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp Ghirardelli cocoa powder (unsweet) (This is totally the secret ingredient in the recipe! Makes the chili super smoky and gives it a wonderful flavor!)
  • 2 sprinkles garlic powder (This ended up being about 1/2 tsp for me)
  • 1 sprinkle cayenne pepper (This ended up being a little less than 1/4 tsp for me)
  • 3-4 glugs Worcestershire sauce (Worcestershire sauce has anchovies in it, so I actually used soy sauce as a substitute and it worked great!)
  • 1/2 tsp kosher salt
  • A few grinds of black pepper

Directions

Nutritionals

This makes 12 ladles of soup. Each ladle has ~135 calories; 8g protein; 8g fiber! Talk about a nutritional powerhouse in a one pot dish!

Pictures of the Ingredients I used…

The chili is almost done cooking…

Dinner is served!

Now topped with the cheese for the final touch – yummyyy :)

This chili really was the best veggie version both me and my husband have ever had. It had a great smoky quality about it, was super hearty with all the beans and veggies, and was amazingly easy to make! Thanks again Kath, you saved Sunday night dinner for me! :)

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