Vegetarian Chili With Winter Vegetables
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1recipe simmered pintos or 3 (14-ounce) cans
- 2tablespoons grapeseed, sunflower or canola oil
- 1onion, finely chopped
- 1large or 2 medium carrots, cut in small dice
- 1red pepper, diced (optional)
- 2large garlic cloves, minced
- 3tablespoons mild ground chili (or use hot, or use more)
- 1tablespoon lightly toasted cumin seeds, ground
- 128-ounce can chopped tomatoes
- 1teaspoon dried oregano, preferably Mexican oregano
- 2tablespoons tomato paste dissolved in 1 cup water
- 2cups diced winter squash (about ¾ pound)
- Salt to taste
- ½cup chopped cilantro
- Grated cheddar or Monterey Jack, or crumbled queso fresco for garnish (optional)
Nutritional analysis per serving (8 servings)
85 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 2 grams protein; 451 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat the beans on top of the stove in a large soup pot or Dutch oven.
- Step 2
Heat the oil over medium heat in a heavy nonstick skillet and add the onion, carrot and pepper. Cook, stirring often, until the vegetables are tender and beginning to color, about 8 minutes. Stir in the garlic, stir together until fragrant, 30 seconds to a minute, and add the ground chili and cumin. Cook, stirring, for 2 to 3 minutes, until the mixture begins to stick to the pan. Add the tomatoes and oregano, and salt to taste. Bring to a simmer and cook, stirring often, until the tomatoes have cooked down and the mixture is beginning to stick to the pan, about 10 minutes. Stir in the tomato paste dissolved in water and bring back to a simmer. Season with salt to taste and simmer, stirring often, for 10 minutes, until the mixture is thick and fragrant.
- Step 3
Stir the tomato mixture into the beans. Add the winter squash and bring to a simmer. Simmer, stirring often, for 30 to 45 minutes. It is important to stir often so that the chili doesn’t settle and stick to the bottom of the pot. It should be thick; if you desire you can thin out with water. Taste and adjust salt.
- Step 4
Shortly before serving stir in the cilantro and simmer for 5 minutes. Spoon into bowls. If you wish, top with grated cheddar, Monterey jack, or crumbled queso fresco.
- Advance preparation: The simmered beans can be made 3 or 4 days ahead and the chili will keep for 3 or 4 days in the refrigerator. You will probably want to thin it out with water is it will continue to thicken. It freezes well.
Private Notes
Comments
how many cans of beans did you use?
Does "mild ground chili" refer to chili powder, or a fresh ground chili pepper?
I used a combination of black beans and moro beans from Rancho Gordo. I also used tomatoes from my freezer (I just freeze them whole in the summer when I have too many) and subbed ground up dried tomatoes for the tomato paste for thickening. And ground cumin. Other than that I followed the recipe...and I won a chili cook-off! (11/7/2015)
This turned out well even with some sort of weird pantry modifications I made (we only had Kasmiri chili pepper and kabocha squash on hand, and I used 1 can pinto + 1 can black beans + northern beans). My only issue with the recipe is that you have to babysit this chili as much as you would a risotto... which feels antithetical to the chili spirit.
Made this for Halloween, doubled the recipe, no significant changes other than using the bean cooking broth rather than water. It was a hit with a crowd. Thank you!
Sad because I made a whole pot of pintos for this and the chili was bland. Don’t know what I expected from Martha rose shulman—no hate to the talented cook but I’ve noticed this is a common issue I have with her recipes.