The Recipes

Vegetarian Chili 2.0

I think I've said before that I like to change up chili every time I make it.  There's just so many fun ways to invoke the same kind of flavor.  Here is another vegetarian option.

Vegetarian Chili 2.0


- 1/2 yellow onion, diced
- 1 carrot, peeled and diced
- 1 rib of celery, peeled and diced
- 2 garlic cloves, minced
- 1 dried ancho chili, stem removed
- 1/2 14.5-oz. can of chickpeas, drained and rinsed
- 1/2 14.5-oz. can of cannelini beans, drained and rinsed
- 1/2 14.5-oz. can of dark red beans, drained and rinsed
- 1 palmful of cumin
- 1 T. of Mexican oregano
- 1 28-oz. can of crushed tomatoes
- 2-3 c. of vegetable stock
- 1 zucchini, finely diced
- 1/4-in piece of chili in adobo (grated if frozen)
- salt
- pepper
- olive oil

In a large pot, heat a tablespoon of olive oil.  Add the onions, carrots, and celery and season with salt.  Let them soften for 7-8 minutes.

In a small pot, add the dried chili and enough stock to cover it.  Let it simmer over medium low heat while you continue to work on the chili.

Add the garlic and adobo chili to the pot and stir to combine.  Add in the beans, cumin, oregano and zucchini and season again with salt and pepper.  Transfer the reconstituted chili and the liquid to a blender and puree until smooth.  Add the puree to the chili pot, stirring to combine.  Add in the tomatoes and stock stir everything together.  Taste and adjust the seasoning as needed.  Let the chili simmer for at least 30 minutes.

Serve your chili however you like it - over cous cous or another grain, and topped with fresh cilantro, avocado, cheese, sour cream, or pickled onions.  Dig in.