It’s been getting chilly at night here in Atlanta so I have been craving some chili. I’m always on the look-out for a tasty chili recipe so when I saw Aarti’s veggie chili recipe on her blog I knew I had to try it! She took a basic chili recipe and elevated it with some Indian spices I had never thought to use in a chili recipe such as turmeric and ground ginger.
It’s very simple to make and is so colorful because of all the different veggies that go into the pot – parsnips, carrots, red peppers, green peppers, jalapenos….and anything else that you want to add such as butternut squash, turnips, etc. Stewing all that veggie goodness with a few cans of red or white kidney beans turns it into a vitamin and protein packed powerhouse! I swear you won’t even miss the meat, but if you do then you could always add some ground beef or turkey.
The nice thing about chili is that you don’t have to follow recipes exactly, so long as you get the process of sautéing your onions, garlic, ginger, and hard root vegetables first before adding any meat or faux meat product, then add your spices, then your tomatoes and juices (such as beer!), then the beans. Everything in the middle can be totally improvised to your own taste preferences, which are noted in the recipe below.
We served this up with some of Trader Joe’s cornbread and it was perfect! I’m definitely going to make this again.
I followed Aarti’s recipe pretty closely and it turned out delicious.
Veggie Chili adapted from Aarti Paarti
- 1 tbsp olive oil
- 1 yellow onion, diced
- 1 large carrot, peeled and diced
- 1 large parsnip, peeled and diced
- 1 green bell pepper/capsicum, membranes removed and diced
- 1 red bell pepper, cleaned and diced
- 1 jalapeno, seeds and membranes removed, minced
- 4 cloves garlic, minced
- 1 package soy chorizo, casing removed (I like the kind from Trader Joes!)
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp ground allspice
- 28 oz can whole tomatoes
- 1 can beer (In the spirit of Atlanta I used Sweetwater 420)
- A little bit of beef/chicken/veggie broth to supplement the beer
- 1 15oz can red kidney beans
- Lime, cheese and scallions to garnish
1) Sautee onions, carrots, parsnips, bell peppers, jalapeno and garlic in olive oil about 10 minutes until softened. (You can add more root vegetables here if you like)
2) Add chorizo (or ground beef/turkey if you MUST have meat) and sautee a couple of minutes until it smells really good in your kitchen.
3) Add chili, cumin and allspice powders (can also add ground ginger, paprika, ground coriander, turmeric, Worcestershire sauce, nutmeg, etc.). Sautee about 30 seconds to get the flavour out of ‘em.
4) Add juice from tomato can, then crush each whole tomato with your hands over the pot, leaving them as chunky as you like.
5) Add beer, and much beef/chicken/veggie broth as you need to almost cover the veggies. Bring to a boil, then cover and simmer 30 minutes.
6) Drain kidney beans, rinse. Add to chili, and cook another 5-10 minutes until beans are warmed through.
7) Serve, squeezing a wedge of lime over the top, garnishing with scallions and cheese if you wish.