Reader Recipe: Vegetarian Chili

To come up with this dish, I combined some of the ingredients from various other chili recipes with what I had in my pantry and fridge. I’m flexible when I make this; I get bi-weekly deliveries from Fresh City Farms, and whatever local veggies I receive can often be easily incorporated into the chili. I’m always looking to improve the recipe; the chipotle chilies were a recent addition (I enjoy the smoky flavour they bring). This recipe is hearty, spicy, delicious and healthy’I love it!

To come up with this dish, I combined some of the ingredients from various other chili recipes with what I had in my pantry and fridge. I’m flexible when I make this; I get bi-weekly deliveries from Fresh City Farms, and whatever local veggies I receive can often be easily incorporated into the chili. I’m always looking to improve the recipe; the chipotle chilies were a recent addition (I enjoy the smoky flavour they bring). This recipe is hearty, spicy, delicious and healthy. I love it!

 

Vegetarian Chili
Vegetarian Chili
Servings
4servings
Servings
4servings
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. Over medium heat, sauté onion in vegetable oil. Add garlic and spices, then bell pepper, zucchini, corn, jalapeño and chipotle chilies. Add beer, if using. Add tomatoes and vege­table stock. Simmer for 20 minutes on medium heat, uncovered.
  2. Add brown sugar (if using), kidney beans and tomato paste. Simmer, uncovered, on low to medium heat, stirring occasionally, until chili is the consistency you want. Serve on its own or over rice.
Recipe Notes

Per serving: 272 calories, 12 g protein, 5 g fat (1 g saturated fat), 40 g carbohydrates, 12 g fibre, 0 mg cholesterol, 399 mg sodium.