Vegetarian Chili with Beans
8 servings
90 minutes
Vegetarian chili with beans is a vibrant and aromatic dish from Mexican cuisine, filled with the warmth of spices and the rich flavor of vegetables. The origins of chili date back centuries when indigenous peoples of Mexico used beans and chili peppers in their traditional dishes. In this version, meat is replaced with protein-rich beans, making it not only healthy but also hearty. The spicy, smoky note of chipotle harmonizes beautifully with the softness of tomatoes and the sweet taste of bell peppers. It is ideally served with fresh cilantro and a slice of lime that enhance its rich flavor. This chili can be served as a standalone dish or with rice, tortillas, and sour cream, creating a warm atmosphere of a true Mexican feast.
1
Cut the bell pepper after removing the seeds, and also the onion.
- Red sweet pepper: 1 piece
- Onion: 2 heads
2
Heat oil in a thick-walled pot over medium heat and sauté onion, bell pepper, chili powder, and cumin for 7 minutes until the vegetables are soft.
- Vegetable oil: 2 tablespoons
- Onion: 2 heads
- Red sweet pepper: 1 piece
- Chili powder: 1 glass
- Cumin (zira): 1 tablespoon
3
Add chopped garlic and sauté for 15 seconds, then add tomatoes with juice, water, chopped chipotle peppers, and salt. Bring to a boil, cover with a lid, and cook for 30 minutes.
- Garlic: 6 cloves
- Canned tomatoes in pieces: 1200 g
- Water: 1 glass
- Canned Chipotle Peppers: 2 pieces
- Salt: 1 teaspoon
4
Rinse the beans, place them in a pot, and simmer uncovered for about 30 minutes until the chili thickens slightly.
- Canned Three Bean Mix: 1700 g
5
Add chopped cilantro, season with pepper and, if needed, salt, and serve.
- Coriander: 15 g
- Salt: 1 teaspoon