Vegetarian Chipotle Chili Recipe

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Vegetarian Chipotle Chili
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Ingredients
17
Count
Nutrition
65
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. In a small bowl, cover the dried chipotle with boiling water and let soak while you prepare the other ingredients.
  2. Toast the cumin seeds in a dry skillet over medium heat until fragrant (probably less than a minute). Add the oregano and continue toasting, shaking continuously, for 5 more seconds. Pour the mixture onto a plate to cool. If you have a mortar and pestle, grind the mixture up a bit.
  3. In a large pot, saute the vegetables in the olive oil. I find the fastest way to do this is to chop and add things to the pot as I go along - it's not a fussy recipe. While the olive oil is heating, I chop the onions and throw them inches As they start to cook, I chop the bell peppers and add them to the pot. Then I chop the mushrooms and add them. Last in is the garlic, which you can either chop or smash.
  4. Add the salt, the cumin-and-oregano mixture, the paprika, and the ground chili. Cook on low, stirring fairly often, for a few minutes. The pot should be uncovered (not just now, but for the whole recipe).
  5. Mash up the chipotle a bit, so that some of its juice gets into the water in which it is soaking. Add this soaking water to the pot. If you like things spicy, you can also add some of the chipotle itself.
  6. Add the can of tomatoes (including the juice), the bay leaves, and the cilantro.
  7. Simmer for about 15 minutes.
  8. Drain and rinse the beans and add them to the pot. Cook for about 5 minutes.
  9. Using an immersion blender, pulse the chili so that there are still plenty of chunks, but the background texture is somewhat pureed. (Try to avoid grinding up the bay leaves.) To me this is a very important step, because it creates the texture that I like. If you don't have an immersion blender, you can puree a couple of cups of the chili in a blender and then add them back to the pot.
  10. Simmer for another 10 minutes or so.
  11. Add a dash of vinegar or red wine. Taste and adjust seasonings as needed.
  12. Serve and enjoy! I usually eat this mixed with a bit of brown rice. It also goes well with all the typical chili garnishes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 64.64 Kcal (271 kJ)
Calories from fat 23.27 Kcal
% Daily Value*
Total Fat 2.59g 4%
Cholesterol 0.14mg 0%
Sodium 329.4mg 14%
Potassium 255.45mg 5%
Total Carbs 9.31g 3%
Sugars 2.76g 11%
Dietary Fiber 2.94g 12%
Protein 2g 4%
Vitamin C 32.8mg 55%
Vitamin A 0.8mg 26%
Iron 14.3mg 79%
Calcium 39.6mg 4%
Amount Per 100 g
Calories 73.72 Kcal (309 kJ)
Calories from fat 26.53 Kcal
% Daily Value*
Total Fat 2.95g 4%
Cholesterol 0.16mg 0%
Sodium 375.63mg 14%
Potassium 291.3mg 5%
Total Carbs 10.61g 3%
Sugars 3.15g 11%
Dietary Fiber 3.35g 12%
Protein 2.28g 4%
Vitamin C 37.4mg 55%
Vitamin A 0.9mg 26%
Iron 16.3mg 79%
Calcium 45.2mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.9
    Points
  • 2
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free,
  • good source of fiber

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