Vege Chili

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.

Cooking Method: Boiling, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 1

Calories: 280

Dietary: Vegan

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.

Directions

1
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.
2
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.
3
Pour in the vegetable stock, scraping up any browned bits from the bottom of the pot.
4
Add the canned tomatoes with their juice, the beer, sugar, salt, and bay leaf. Stir to combine.
5
Sprinkle the cornmeal over the surface of the liquid slowly while stirring continuously to prevent lumps from forming.
6
Add the zucchini pieces to the pot and bring the mixture to a gentle boil.
7
Reduce the heat to low and let the chili simmer uncovered for 5 minutes to allow the zucchini to soften slightly.
8
Stir in the black beans and corn. Continue to simmer for another 5-15 minutes until the chili has thickened and flavors have melded.
9
Remove the bay leaf before serving.

Nutrition Facts

Servings 1 pie

Amount Per Serving
Calories 280kcal

% Daily Value *
Total Fat 1.5g3%
Saturated Fat 0.1g1%
Sodium 650mg28%
Total Carbohydrate 55g19%
Dietary Fiber 15g60%
Sugars 8g
Protein 14g29%

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

Keywords: vegetarian chili, vegan chili, black bean chili, zucchini chili, beer chili, spicy veggie bowl, comfort food, easy dinner, plant based, bean stew, cumin recipe, tomato base, hearty lunch, family meal, slow cooker friendly, warm spices, healthy main, leftover friendly, corn and bean, spicy tomato

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