Homemade Vegetarian Chili

Total Time Prep: 15 min. Cook: 50 min.
Yield 3 cups
Test Kitchen Approved
“I downsized the yield but not the flavor of my favorite vegetarian chili,” says Susan Wright, Yarmouth, Maine. Use leftovers to spice up a taco or burrito.

Ingredients

  • 1 cup chopped onion
  • 3/4 cup chopped green pepper
  • 1 tablespoon canola oil
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 cup canned diced tomatoes
  • 2/3 cup water
  • 2 tablespoons tomato paste
  • 1-1/2 teaspoons mustard seed
  • 1-1/2 teaspoons chili powder
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon baking cocoa
  • 1/8 teaspoon ground cinnamon
  • ONION TOPPING:
  • 1 cup water
  • 2 teaspoons white vinegar, divided
  • 1/2 large red onion, thinly sliced
  • 1 teaspoon canola oil
  • 1/4 teaspoon mustard seed
  • 1/8 teaspoon ground cumin
  • Dash salt

Directions

  1. In a large saucepan, saute onion and green pepper in oil for 5 minutes. Stir in the beans, tomatoes, water, tomato paste, mustard seed, chili powder, cumin seeds, cocoa and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 40 minutes or until heated through.
  2. Meanwhile, in a small saucepan, bring water and 1 teaspoon vinegar to a boil. Add onion; cook, uncovered, over medium heat for 2 minutes. Drain and cool. In a bowl, combine the oil, mustard seed, cumin, salt and remaining vinegar; stir in onion. Serve over chili.

Nutrition Facts

1 each: 268 calories, 7g fat (1g saturated fat), 0 cholesterol, 464mg sodium, 40g carbohydrate (12g sugars, 11g fiber), 13g protein.

“I downsized the yield but not the flavor of my favorite vegetarian chili,” says Susan Wright, Yarmouth, Maine. Use leftovers to spice up a taco or burrito.
Recipe Creator

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