Mean Lean Vegetable Chili

This mean lean vegetable chili is a robust, comforting dish that proves plant-based meals can be deeply satisfying. The key here is caramelizing the carrots and onions until they develop a rich, sweet depth that balances the earthy pinto and black beans. Simmered with crushed tomatoes and bold chili powder, the flavors meld into a thick, hearty stew. It&# 226;ÂÂs perfect for chilly evenings or meal-prepping lunches. Simple ingredients come together to create a bowl of warmth that feels indulgent yet healthy, making it a staple for any home cook looking for a quick, flavorful, and nourishing dinner.

Cooking Method: Boiling, Stewing

Cuisine: Mexican

Courses: Main Courses

Difficulty: Intermediate

Servings: 8

Calories: 10.2

Dietary: Gluten-free, Vegetarian

Description

This mean lean vegetable chili is a robust, comforting dish that proves plant-based meals can be deeply satisfying. The key here is caramelizing the carrots and onions until they develop a rich, sweet depth that balances the earthy pinto and black beans. Simmered with crushed tomatoes and bold chili powder, the flavors meld into a thick, hearty stew. It&# 226;ÂÂs perfect for chilly evenings or meal-prepping lunches. Simple ingredients come together to create a bowl of warmth that feels indulgent yet healthy, making it a staple for any home cook looking for a quick, flavorful, and nourishing dinner.

Ingredients

3 Large Carrots; ; beans, pinto beans,

Directions

1
Peel and chop the carrots into small cubes; coarsely chop the large onion.
2
In a large 4- to 5-quart pot or Dutch oven over high heat, combine the chopped carrots, onion, and 1/2 cup of water.
3
Stir frequently until the liquid evaporates and the vegetables begin to brown and stick slightly to the pan, about 10 minutes.
4
Add the crushed tomatoes (breaking them up with a spoon), their liquid, the canned beans with their liquid, and the chili powder.
5
Bring the mixture to a boil, then reduce the heat to low.
6
Simmer uncovered for about 15 minutes to allow the flavors to blend and the chili to thicken.
7
Ladle the hot chili into wide bowls.
8
Serve with a dollop of sour cream or yogurt and crushed dried hot red pepper to taste.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 10.2kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 17.2mg1%
Total Carbohydrate 2.5g1%
Dietary Fiber 0.7g3%
Sugars 1.2g
Protein 0.2g1%

* 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

For a vegan option, substitute sour cream with a plant-based alternative or plain coconut yogurt.

Adjust the heat level by adding more or less crushed dried hot red pepper to taste.

This chili stores well in the refrigerator for up to 4 days or can be frozen for later use.

Ensure the carrots are chopped uniformly so they cook evenly with the onions.

Keywords: vegan chili, vegetable chili, bean chili, carrot chili, healthy dinner, quick meals, plant based, comfort food, pinto beans, black beans, chili powder, easy recipe, meal prep, hearty stew, weeknight dinner

Read it online: https://www.chefs-mate.com/recipe/mean-lean-vegetable-chili/