Homemade Vegetarian Chili
TOTAL TIME: Prep: 15 min. Cook: 50 min.
YIELD: 3 cups.
“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.
Ingredients
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1 cup chopped onion
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3/4 cup chopped green pepper
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1 tablespoon canola oil
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1 can (16 ounces) kidney beans, rinsed and drained
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1 cup canned diced tomatoes
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2/3 cup water
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2 tablespoons tomato paste
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1-1/2 teaspoons mustard seed
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1-1/2 teaspoons chili powder
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1/2 teaspoon cumin seeds
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1/2 teaspoon baking cocoa
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1/8 teaspoon ground cinnamon
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ONION TOPPING:
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1 cup water
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2 teaspoons white vinegar, divided
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1/2 large red onion, thinly sliced
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1 teaspoon canola oil
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1/4 teaspoon mustard seed
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1/8 teaspoon ground cumin
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Dash salt
Directions
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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.
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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.
Nutrition Facts
1 each: 268 calories, 7g fat (1g saturated fat), 0 cholesterol, 464mg sodium, 40g carbohydrate (12g sugars, 11g fiber), 13g protein.
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