Vegetarian Chili Recipe
Category: Main Course
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Dried red beans | 400g |
| Potatoes | 2 |
| Red bell pepper | 1 |
| Green bell pepper | 1 |
| Red onions | 1 |
| Tomato passata (sauce) | 400g |
| Hot paprika | 1 pinch |
| Ground cinnamon | 1 pinch |
| Salt | to taste |
| Extra virgin olive oil | to taste |
| Dried chili pepper | 20 |
| Water | 100g |
| Green chili pepper | 1 |
| Red chili pepper | 1 |
| Fresh parsley | to taste |
| Lime juice | to taste |
Instructions
-
Prepare the Beans:
Start by soaking the dried red beans in water for several hours or overnight to rehydrate. After soaking, cook the beans until tender. Set them aside. -
Prepare the Chili Sauce:
Using a sharp knife, slit the dried chili peppers lengthwise and remove the seeds. Place them in a bowl and cover with hot water. Let them rehydrate for about two hours. Once rehydrated, drain half of the water and blend the peppers until smooth. Strain the mixture through a fine sieve to remove any residue. Transfer the chili sauce into a jar, cover with olive oil, seal tightly, and refrigerate for later use. -
Cook the Chili:
Peel and dice the potatoes. Finely chop the red onion. In a large cast-iron or clay pot, heat a generous amount of olive oil and sautรฉ the chopped onion until translucent. Add a teaspoon of the homemade chili sauce, the cooked beans, the diced potatoes, and the tomato passata. Pour in enough water to cover the mixture, then let it simmer gently for about 1.5 hours. -
Add the Bell Peppers:
While the chili simmers, remove the stems, seeds, and membranes from the bell peppers, then cut them into strips. Add the bell peppers to the chili after the 1.5-hour simmering time. Season the mixture with hot paprika and ground cinnamon, adjust the salt to taste, cover with a lid, and continue cooking on low heat for another 30 minutes. Add more water if needed during this time. -
Finish and Serve:
Once the chili is cooked, remove the pot from the heat. Garnish with fresh parsley, sliced green and red chili peppers, and a splash of lime juice. Serve the chili hot with nachos or a side of white rice.
Notes:
This hearty and flavorful vegetarian chili is perfect for a cozy meal. It can be paired with crispy nachos or served over a bed of fluffy rice to complete the dish. The balance of heat from the chilies and the smoky notes from the paprika, along with the sweetness from the cinnamon, creates a deeply satisfying meal for any occasion. Enjoy!
