Idaho Hearty Chili

This Idaho Hearty Chili is a comforting, plant-based meal that delivers deep, savory flavors without the meat. Featuring a robust base of aromatic onions, fresh green peppers, and high-quality Idaho kidney beans, this chili is simmered with a blend of warm spices including cumin, coriander, and rosemary. The addition of brown sugar and tomato paste creates a rich, balanced sauce that is both tangy and slightly sweet. Perfect for chilly evenings or meal prep, this vegan-friendly dish is incredibly satisfying and easy to customize. Its a hearty staple that brings warmth to any table, offering a wholesome alternative to traditional beef chili while maintaining that classic, robust texture and flavor profile everyone loves.

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 264.0

Dietary: Gluten-free

Description

This Idaho Hearty Chili is a comforting, plant-based meal that delivers deep, savory flavors without the meat. Featuring a robust base of aromatic onions, fresh green peppers, and high-quality Idaho kidney beans, this chili is simmered with a blend of warm spices including cumin, coriander, and rosemary. The addition of brown sugar and tomato paste creates a rich, balanced sauce that is both tangy and slightly sweet. Perfect for chilly evenings or meal prep, this vegan-friendly dish is incredibly satisfying and easy to customize. Its a hearty staple that brings warmth to any table, offering a wholesome alternative to traditional beef chili while maintaining that classic, robust texture and flavor profile everyone loves.

Ingredients

1 md Onion; chopped
2 can Idaho kidney beans*
2 tb Vegetable oil
1 whole Green pepper; diced
1 clove garlic; minced
1 can (6 oz) tomato paste
1 can (16 oz) tomatoes
1 tb Chili powder
1 tb Dry parsley
2 tb Packed brown sugar
1 ts Ground cumin
1 ts Coriander
1 ts Dried oregano
1 ts Rosemary, crushed

Directions

1
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2
Add the chopped onion and diced green pepper, sauting until softened and translucent, about 5 minutes.
3
Stir in the minced garlic and cook for 1 minute until fragrant.
4
Add the tomato paste, chili powder, cumin, coriander, oregano, rosemary, and dry parsley, stirring to coat the vegetables and toast the spices slightly.
5
Pour in the canned tomatoes and drained kidney beans, stirring to combine.
6
Stir in the brown sugar and bring the mixture to a simmer.
7
Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until the flavors meld and the chili thickens.
8
Taste and adjust seasoning with salt and pepper if desired before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 264.0kcal

% Daily Value *
Total Fat 1.0g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 5.0mg1%
Total Carbohydrate 46.3g16%
Dietary Fiber 13.2g53%
Sugars 5.2g
Protein 17.7g36%

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

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. This chili also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

Variations: For a spicier kick, add diced jalapeos or a pinch of cayenne pepper. You can also add other beans like black beans or pinto beans for extra texture.

Tip: If the chili becomes too thick during simmering, add a splash of vegetable broth or water to reach your desired consistency.

Ingredient Note: The original source mentioned round steak, but this recipe is tagged as Vegan. Ensure you omit any meat products. If you wish to add meat, use sliced round steak as noted in the source, but adjust cooking time to ensure the meat is cooked through.

Keywords: american, beans, chili, vegan, vegetarian, hearty, kidney beans, idaho, comfort food, dinner, plant-based, spicy, tomato-based

Read it online: https://www.chefs-mate.com/recipe/idaho-hearty-chili/