| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 256 | 3.8g | 0.5g | 44.2g |
| sugars | fibre | protein | salt |
| 8.6g | 13.1g | 13.2g | 1.32g |
If there’s one thing that stays constant in my culinary journey, it’s a deep love for recipes that tell a story. Just like my old-heritage French éclairs or the classic Louisiana beignets, there’s certain dishes that transport you and leave a lasting memory. The Vegetarian Chili with Chili Pepper Leaves does exactly that, a dish that is delightfully simple yet complex in flavors.
A Twist to the Traditional Chili
With a perfect balance of hearty vegetables and aromatic spices, this vegetarian chili variant reminds me of the classic traditional-style vegan chili. However, this one includes an unexpected star ingredient – fresh chili pepper leaves. The inclusion of chili pepper leaves brings a certain freshness and a hint of mild heat which beautifully complements the richness of beans and vegetables.
Health Benefits in a Bowl
But this recipe doesn’t just impress with its flavors. It’s a treasure trove of nutrition too. The variety of beans brings a good dose of plant-based protein and dietary fiber to the table. And those vibrant vegetables? They’re not just for color. They pack in essential minerals, vitamins, and fiber. Even the chili pepper leaves are poised with vitamin A, vitamin C and iron. The use of olive oil, a staple of the Mediterranean diet, known for its heart-healthy fats gives us another reason to love this chili.
It’s also worth noting that many of the ingredients present, such as onions, garlic, and tomatoes, have significant antioxidant and anti-inflammatory properties. It’s basically a hearty bowl of wellness – a delicious blend of comfort and health.
Perfect Pairing with Cornbread
While this vegetarian chili steals the show on its own, it pairs wonderfully with a side of warm homemade cornbread. The soft, buttery texture of the cornbread gorgeously contrasts with the hearty chili, creating a meal that’s utterly comforting. I personally love this Easy Gluten-Free Cornbread recipe.
There you have it, a simple, nutritious, and delicious chili recipe that is full of color and flavor, blending tradition with a twist. One can’t help but fall in love with this Vegetarian Chili with Chili Pepper Leaves.
What You’ll Need
- 1 tablespoon olive oil
- 2 medium onions, chopped
- 2 red bell peppers, chopped
- 2 large carrots, chopped
- 4 cloves of garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 can (28 ounces) of crushed tomatoes
- 2 cans (15 ounces each) of black beans, drained and rinsed
- 1 can (15 ounces) of kidney beans, drained and rinsed
- 1 can (15 ounces) of corn, drained
- 2 cups vegetarian broth
- 1 tablespoon of sugar
- Salt and pepper to taste
- 2 cups fresh chili pepper leaves
Method
Step One
Heat the olive oil in a large pot over medium heat. Once the oil is heated, add the chopped onions, red bell peppers, and carrots. Sauté these ingredients until they start to soften and the onions become translucent.
Step Two
Next, add the minced garlic, chili powder, and cumin to the pot. Stir everything together to ensure that the spices evenly coat the vegetables. Continue cooking for about a minute until the garlic is fragrant.
Step Three
Add the crushed tomatoes to the pot, followed by the black beans, kidney beans, and corn. Stir everything together so the ingredients are well-mixed.
Step Four
Now, pour in the vegetarian broth and add the sugar. Season with salt and pepper to your liking, then stir everything together. Bring the mixture to a simmer.
Step Five
Let the chili cook for about 30 minutes, stirring occasionally. This allows the flavors to meld together.
Step Six
Finally, stir in the fresh chili pepper leaves. Allow the chili to cook for another 5 minutes, until the leaves are wilted and fully incorporated into the chili.
Your vegetarian chili with chili pepper leaves is now ready to be served and enjoyed!
