Recipe: at dinner Smokey Vegetarian Chilli

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Recipe: at dinner Smokey Vegetarian Chilli
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Recipe: at dinner Smokey Vegetarian Chilli Delicious, fresh and tasty.

Smokey Vegetarian Chilli. This smoky vegetarian chili is packed with beans and mushrooms, with a few secret ingredients added to the spice combination that add a smoky, umami flavor and create a velvety smooth texture! Heat oil in large soup pot over medium heat. Heat oil in Dutch oven over medium heat.

I've been putting chipotle peppers in adobo sauce in my chili for a couple years now because they add a whole other level of flavor.

Smoky Vegetarian Black Bean Chili Shortcuts.

You know I'm all about farmhouse tables and cozy food, but I'm also about fast prep time and simple cooking.

You can have Smokey Vegetarian Chilli using 19 ingredients and 5 steps. Here is how you cook it.

Ingredients of Smokey Vegetarian Chilli

  1. Prepare of sweet potatoes, diced (skin on).

  2. It’s of hot chilli powder.

  3. It’s of olive oil.

  4. It’s of –.

  5. It’s of Chilli.

  6. You need of olive oil.

  7. It’s of onion, diced.

  8. Prepare of large garlic cloves.

  9. You need of cumin.

  10. Prepare of oregano.

  11. You need of chilli powder.

  12. Prepare of smoked paprika.

  13. You need of red pepper, diced.

  14. You need of green pepper, diced.

  15. Prepare of large green chilli, sliced.

  16. It’s of tinned tomatoes.

  17. You need of tinned green lentils.

  18. It’s of tinned black eyed beans.

  19. It’s of Coriander to garnish.

So, of course, my love of a shortcut comes in handy here.

Skip dried beans and go for tinned.

They're just as healthy and cut your cook and prep time by hours.

Whether you're just dipping a toe into the world of plant-based eating, are a die-hard vegetarian or a proud vegan, this sweet potato-studded, slightly smoky vegetarian chili is guaranteed to more than satisfy.

Smokey Vegetarian Chilli step by step

  1. Preheat the oven to 190°C..

  2. In a mixing bowl, combine the diced sweet potatoes, chilli powder and olive oil and mix with your hands to coat the potato cubes. Bake the potatoes in the oven for 30 minutes, shaking the tray occasionally..

  3. While the potatoes are cooking, gently sweat the onion and garlic in the olive oil, in a large soup pan. After 5 minutes, add the spices and herbs into the pan and mix well with the onions. Allow the spices to cook out for another couple of minutes, stirring regularly..

  4. Add the rest of the ingredients into the pan. Stir well then simmer gently, covered, for 25-30 minutes..

  5. Serve the chilli topped with the roasted sweet potatoes and fresh coriander..

Since this recipe relies heavily on canned ingredients, if you've got a decently well-stocked pantry, congratulations!

The idea here is to work in batches, starting by charring the veg on the griddle to add a smoky flavour dimension.

In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering.

Add the chopped onion, bell pepper, carrot, celery and ¼ teaspoon of the salt.

Heat the olive oil in a large pot over medium heat.