Spicy Vegetarian Chili
Votes: 3
Time: 2 hours 10 minutes
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Spicy Vegetarian Chili - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 can (800 g) of pickled tomatoes, mashed by hand
- 2 cans (450g each) red pinto beans, drained and rinsed
- 2 tbsp. l. olive oil
- 1 large onion, chopped
- 2 large sweet peppers, chopped
- 3 medium carrots, finely chopped
- 6 cloves garlic, minced
- 1 tbsp. ground cumin
- 2 tsp ground coriander
- 2 tsp dried oregano
- Coarse salt
- 3 tbsp. chili powder or to taste
- 1 or half a chipotle chili pepper in adobo sauce, crumbled
- 1 tbsp tomato paste
- 2 tortillas, divided into pieces
- 1/2 cup brewed coffee
- 2 tablespoons unsweetened cocoa powder
- 1/2 head of cauliflower
- 1/2 cup finely chopped cilantro or parsley, plus a few leaves for sprinkling (optional)
- Coarsely grated cheese Cheddar, sliced green onions, Greek yogurt or sour cream, for serving (optional)
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Recipes with similar ingredients: pinto beans, chili pepper, tomatoes, tomato paste, coffee, cocoa, chipotle peppers in adobo sauce, tortilla, cauliflower, onions, sweet pepper, carrot, garlic, cumin, coriander, oregano, cheddar cheese, parsley, cilantro
Cooking the dish according to the recipe:
- Heat olive oil in a large heavy-bottomed saucepan. Add onion, bell peppers, carrots, and 1/2 teaspoon salt. Cook over medium-high heat, stirring occasionally, until half-cooked, about 8 minutes. Add garlic and cook for another 2 minutes.
Add hot chili powder, cumin, coriander, oregano, chipotle peppers, tomato paste and tortillas and cook, stirring, until tomato paste is reddish-brown, about 4 minutes.
If the mixture starts to stick, add a little water. Then pour in the coffee and simmer for about 30 seconds. Stir in the tomatoes, cocoa powder, beans, and 2.5 cups of water, and bring to a boil.
Reduce heat and simmer over low heat, stirring occasionally, until thickened, about 1 hour 30 minutes. - Coarsely grate the cauliflower. About 10 minutes before the end of the spicy vegetarian chili cooking time, add the cauliflower. Stir in the chopped cilantro and season with salt to taste.
Divide the spicy vegetarian chili among portions, top with cheese and green onions and serve with yogurt.
Categories:
recipe / Dishes rich in fiber / Gluten-free dishes / Beer snacks / Party Dishes / Vegetarian dishes / Main courses / Vegetables and mushrooms / Soups / Thick soups and stews / / Cabbage dishes / Main courses with cabbage / Cauliflower dishes / Stewed cabbage / Food Network - recipes / American cuisine / Tex-Mex
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