Quick Vegetarian Chili (You Won't Miss the Meat) | WEEKNIGHTING

kidney beans

🥗Healthier: canned lentils

💰Cheaper: pinto beans

Lentils are lower in calories and higher in protein.

bell peppers

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini is lower in calories and adds moisture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point.

Start by preparing the aromatic vegetables: chop 250 g of white onion into a chunky rustic dice, cut 100 g of Pano pepper into strips and then small dice, and mince 15 g of garlic using a press.

Heat a 6 and 1/2 quart Dutch oven over medium-high heat and add 1/4 cup of olive oil.

Add the chopped onions and Pano peppers to the pot, along with a big pinch of salt, and sauté for about 2 to 3 minutes until softened and starting to caramelize.

Add the minced garlic and sauté for an additional minute until fragrant.

Stir in 25 g of tomato paste and 40 g of diced Chipotle chilies in Adobo, mixing well to combine.

Add 20 g of chili powder, 15 g of smoked paprika, 15 g of cumin, and 10 g of cocoa to the pot, stirring to combine and dry toast the spices for about 30 seconds until fragrant.

Deglaze the pot with 500 g of vegetable stock, scraping up any stuck bits from the bottom.

Add 1 28 oz can of diced tomatoes with juices and 1 20 oz can of crushed tomatoes, stirring to combine.

Blend the crushed tomatoes with an immersion blender for a smoother texture if desired.

Add 200 g of red lentils to the pot, bring to a simmer, then reduce heat to medium-low and cover, cooking for 15 to 20 minutes until lentils are tender.

Stir the lentils after 5 minutes to ensure even cooking and prevent sticking.

After 15 to 20 minutes, check the lentils for doneness; they should be soft but not crunchy.

Add 2 cans of drained and rinsed black beans and 2 cans of kidney beans (with bean juice) to the pot, stirring to combine.

Add 225 g of frozen corn and stir everything together, adjusting consistency with additional vegetable stock if needed.

Bring the pot back to a simmer with the lid on but cracked, cooking for about 10 more minutes to let flavors meld.

After 25 to 30 minutes of total cook time, check the texture of the chili; it should hold together well.

Season the chili with 10 to 15 g of soy sauce and 10 to 15 g of brown sugar to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary