This robust vegetarian chili delivers deep, savory flavors through a careful blend of toasted spices, rich tomato, and a splash of beer. The dish features a sturdy base of black beans and whole kernel corn, balanced by the fresh brightness of simmered zucchini. A touch of cornmeal thickens the sauce to a comforting consistency, while cumin, oregano, and a hint of cayenne provide a warming kick. It&# 226;ÂÂs an ideal weeknight dinner that feels substantial enough to satisfy the whole family. Serve it over brown rice or with crusty bread for soaking up every last drop. The flavors meld beautifully, making it even more delicious if prepared ahead or enjoyed the next day.
Vege Chili
Description
This robust vegetarian chili delivers deep, savory flavors through a careful blend of toasted spices, rich tomato, and a splash of beer. The dish features a sturdy base of black beans and whole kernel corn, balanced by the fresh brightness of simmered zucchini. A touch of cornmeal thickens the sauce to a comforting consistency, while cumin, oregano, and a hint of cayenne provide a warming kick. It's an ideal weeknight dinner that feels substantial enough to satisfy the whole family. Serve it over brown rice or with crusty bread for soaking up every last drop. The flavors meld beautifully, making it even more delicious if prepared ahead or enjoyed the next day.Ingredients
Directions
-
Heat a large pot or Dutch oven over medium-low heat and add the chopped onions. Cook until soft and translucent, about 5-7 minutes.
-
Add the garlic, chili powder, cumin, oregano, and cayenne pepper to the pot. Stir constantly for 1-2 minutes to toast the spices and release their aromas.
-
Pour in the vegetable stock, scraping up any browned bits from the bottom of the pot.
-
Add the canned tomatoes with their juice, the beer, sugar, salt, and bay leaf. Stir to combine.
-
Sprinkle the cornmeal over the surface of the liquid slowly while stirring continuously to prevent lumps from forming.
-
Add the zucchini pieces to the pot and bring the mixture to a gentle boil.
-
Reduce the heat to low and let the chili simmer uncovered for 5 minutes to allow the zucchini to soften slightly.
-
Stir in the black beans and corn. Continue to simmer for another 5-15 minutes until the chili has thickened and flavors have melded.
-
Remove the bay leaf before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 20.0kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 2.0mg1%
- Total Carbohydrate 4.7g2%
- Dietary Fiber 0.8g4%
- Sugars 2.1g
- Protein 0.6g2%
* 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
Make Ahead: You can prepare the chili up to the point before adding the zucchini and beans, then refrigerate for up to two days. When ready to finish, bring to a simmer and complete the remaining steps. The flavors often improve after sitting overnight.
Serving Suggestions: Serve over brown rice or with crusty wheat bread. Top with hot sauce, fat-free sour cream, chopped jalapeno peppers, and chopped onions for added flavor and texture.
Protein Boost: For added protein, you can add textured vegetable protein (TVP) along with the beans and corn. Rehydrate the TVP in hot water or broth before adding it to the chili.
Spice Level: Adjust the cayenne pepper to taste. Start with 1/4 teaspoon for mild heat, or increase up to 1 teaspoon for a spicier kick.
