Now that the holidays are fully upon us, we thought we would come up with a recipe that was quick, tasty, filling but light, and can be doubled to feed a crowd. We know the ingredient list seems a bit long, but all those spices really add a superb depth to this chili, in fact, we don’t think you’ll miss the meat. The really delicious thing about this chili is the variety of wine you can pair it with. If you add a little extra spice, this will pair beautifully with our off-dry Lilly White. If you like a more mild chili, our Malbec will knock it out of the park. Of course, one can never go wrong with our fruity Cabernet either.
Vegetarian Chili
(1) 15oz can Kidney beans, drained and rinsed (if you like a chunkier chili, use 2 cans here)
(1) 15oz can Black beans, drained and rinsed
(1) 15oz can Pinto beans, drained and rinsed
1 cup frozen corn
1 red bell pepper, diced
1 green bell pepper, diced
1 red onion, diced
1 28oz can crushed tomatoes
1 cup vegetable broth
5 garlic cloves, minced
1 heaping tbsp chili powder
1 tsp cumin
1 tsp coriander
1 tsp Ghirardelli cocoa powder (unsweetened)
1/2 tsp garlic powder
1/4 tsp (or a bit less) cayenne pepper
A couple splashes of soy sauce
1/2 tsp salt
1/2 tsp smoked paprika
1/2 tsp regular paprika
Optional toppings: shredded cheddar cheese, green onions, diced tomatoes, Greek yogurt (or sour cream), tortilla chips
Chop the garlic, onion, and bell peppers. Rinse and thoroughly drain all the beans. Heat a large saucepan, sauté onion, bell pepper, and garlic lightly over medium high heat in 1-2 tsp olive oil. Once the veggies have sauteed for about 5 minutes, add the seasonings – chili powder through paprika and sauté for another 5 minutes, adding oil if necessary. Add everything else into the pot (tomatoes, beans, broth, etc.). Bring to a boil. Cover the pot, reduce heat and simmer for 30 min or longer as desired. Taste and adjust seasonings as desired. Once the chili has cooked to your liking, you can serve it with any of the toppings listed above, served on the side. This chili will develop more flavor in the fridge overnight, so it’s the perfect “make ahead” meal. Serves 6.
Enjoy!