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Homemade Vegetarian Chili Recipe
Homemade Vegetarian Chili Recipe photo by Taste of Home

Homemade Vegetarian Chili Recipe

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“I downsized the yield but not the flavor of my favorite vegetarian chili,” says Susan Wright, Yarmouth, Maine. Use leftovers to spice up a taco or burrito.
TOTAL TIME: Prep: 15 min. Cook: 50 min.
MAKES:3 servings
TOTAL TIME: Prep: 15 min. Cook: 50 min.
MAKES: 3 servings

Ingredients

  • 1 cup chopped onion
  • 3/4 cup chopped green pepper
  • 1 tablespoon canola oil
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 cup canned diced tomatoes
  • 2/3 cup water
  • 2 tablespoons tomato paste
  • 1-1/2 teaspoons mustard seed
  • 1-1/2 teaspoons chili powder
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon baking cocoa
  • 1/8 teaspoon ground cinnamon
  • ONION TOPPING:
  • 1 cup water
  • 2 teaspoons white vinegar, divided
  • 1/2 large red onion, thinly sliced
  • 1 teaspoon canola oil
  • 1/4 teaspoon mustard seed
  • 1/8 teaspoon ground cumin
  • Dash salt

Nutritional Facts

1 cup equals 268 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 464 mg sodium, 40 g carbohydrate, 11 g fiber, 13 g protein.

Directions

  1. In a large saucepan, saute onion and green pepper in oil for 5 minutes. Stir in the beans, tomatoes, water, tomato paste, mustard seed, chili powder, cumin seeds, cocoa and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 40 minutes or until heated through.
  2. Meanwhile, in a small saucepan, bring water and 1 teaspoon vinegar to a boil. Add onion; cook, uncovered, over medium heat for 2 minutes. Drain and cool. In a bowl, combine the oil, mustard seed, cumin, salt and remaining vinegar; stir in onion. Serve over chili. Yield: 3 cups.
Originally published as Chunky Vegetarian Chili in Cooking for 2 Fall 2006, p9

Nutritional Facts

1 cup equals 268 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 464 mg sodium, 40 g carbohydrate, 11 g fiber, 13 g protein.

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