Four Dead In O-Hi-O Chili

This robust "Ohio-style" chili is a testament to the power of vegetables. Packed with zucchini, carrots, celery, kidney beans, and garbanzo beans, it delivers a thick, hearty texture that rivals any meat-based stew. The base is built from sautéed aromatics and fresh tomatoes, enriched with a flat beer for depth and a complex blend of chili powder, cumin, basil, and oregano. A surprising but delightful touch of fresh dill and lemon juice at the end brightens the rich, earthy flavors, cutting through the heaviness. It's perfect for cold weeknights, potlucks, or whenever you crave a comforting, filling meal that is entirely plant-based. Serve it hot with your favorite toppings for a satisfying dinner that feels like a warm hug in a bowl.

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 1688.0

Dietary: Vegan

Description

This robust "Ohio-style" chili is a testament to the power of vegetables. Packed with zucchini, carrots, celery, kidney beans, and garbanzo beans, it delivers a thick, hearty texture that rivals any meat-based stew. The base is built from sautéed aromatics and fresh tomatoes, enriched with a flat beer for depth and a complex blend of chili powder, cumin, basil, and oregano. A surprising but delightful touch of fresh dill and lemon juice at the end brightens the rich, earthy flavors, cutting through the heaviness. It's perfect for cold weeknights, potlucks, or whenever you crave a comforting, filling meal that is entirely plant-based. Serve it hot with your favorite toppings for a satisfying dinner that feels like a warm hug in a bowl.

Directions

1
Heat 1/4 cup of the olive oil in a large skillet over medium heat.
2
Add the garlic, onion, and red bell pepper to the skillet and sauté until softened, about 5 minutes.
3
In a large stockpot, heat the remaining 1/2 cup of olive oil over medium heat.
4
Add the zucchini, carrots, and celery to the pot and sauté until slightly tender, about 5-7 minutes.
5
Transfer the sautéed onion and pepper mixture from the skillet into the stockpot with the other vegetables.
6
Stir in the canned tomatoes, fresh tomatoes (chopped if large), chili powder, cumin, basil, oregano, pepper, salt, flat beer, and parsley.
7
Bring the mixture to a simmer, then reduce heat to low. Cook uncovered for 30 minutes, stirring occasionally, until the flavors meld and the sauce thickens slightly.
8
Add the drained kidney beans and garbanzo beans, along with the fresh dill and lemon juice.
9
Continue to simmer for another 15 minutes, stirring occasionally, to heat the beans through.
10
Taste and adjust seasoning, adding more chili powder or salt if desired.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 1688.0kcal

% Daily Value *
Total Fat 60.3g93%
Saturated Fat 8.4g43%
Cholesterol 0.0mg0%
Sodium 5295.3mg221%
Total Carbohydrate 229.8g77%
Dietary Fiber 70.6g283%
Sugars 53.9g
Protein 71.3g143%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/four-dead-in-o-hi-o-chili/