Spicy Vegetable Chili
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Vegetarian
Ingredients
  • ¼ c. Extra Virgin Olive Oil
  • 1 large red onion, chopped
  • 8 oz. mini sweet peppers, seeded and cut into rings
  • 10 oz. pkg. matchstick carrots
  • 4-6 garlic cloves, minced
  • 1 qt. water
  • 2 T. cocoa powder
  • 2 t. cinnamon
  • 3 T. chili powder
  • 1 T. cumin
  • 2 t. coriander
  • ½ t. turmeric
  • 1 T. dried oregano or 3 T. fresh, chopped
  • 1 chipotle pepper in adobo sauce, finely chopped
  • 1 T. tomato paste
  • 1- 28 oz. can crushed or diced tomatoes
  • 2-15 oz. cans red kidney beans, drained and rinsed
  • 1 c. cilantro, chopped, divided
  • 1 t. kosher salt, or more to taste
Instructions
  1. In a Dutch Oven, or similar-sized pot, heat oil on medium-low heat.
  2. Add in the red onion, garlic, sweet pepper rings and shredded carrots.
  3. Stir vegetables often until softened, about 10-15 minutes.
  4. Pour in water along with spices and remaining ingredients, except cilantro.
  5. Simmer over low heat until chili thickens, about 1½ hours, stirring occasionally.
  6. Prior to serving, stir in about ¾ cup of the chopped cilantro and season with salt to your liking .
  7. Serve with your favorite toppings and a side of cornbread. Yum!
  8. Topping suggestions: light sour cream (or plain Greek yogurt), shredded cheese, more chopped cilantro, diced avocado, large spoonful of quinoa....
Notes
The picture at the top of the post used diced instead of crushed tomatoes.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/spicy-vegetable-chili/