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Vegetable Chili [Food Processor Attachment]

Easy to make (and delicious), the dried chiles add a unique flavor as well as a little bit of heat to this chili.

Submitted By:

Dietary Interests: Diabetes Friendly , Gluten-Free , High Fiber , High Protein , Mediterranean , Nutritarian , Vegan , Vegetarian

Yield:

10 servings

Total Time:

2 Hours 5 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

This is for the Food Processor Attachment only

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Ingredients

  • 2 dried pasilla chili [or guajillo chile]
  • 2 cups (480 ml) hot water
  • 1 ½ medium (315 g) white onion, peeled, quartered
  • 3 (275 g) celery stalks, cut into large chunks
  • 3 (300 g) carrots, trimmed, cut into large chunks
  • 6 garlic cloves, peeled
  • 2 large (300 g) green bell pepper, trimmed, seeded
  • 2 Tablespoons extra virgin olive oil, optional
  • 1 can (795 g) plum tomatoes, 28 ounce with juice
  • 3 Tablespoons (50 g) tomato paste
  • ½ cup (55 g) chili powder
  • ¼ cup (25 g) paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 Tablespoon kosher salt, optional, optional
  • 12 cups (2.9 l) vegetable stock
  • 1 ½ cups (260 g) dried kidney beans
  • 1 ½ cups (280 g) dried black beans

Directions

  1. Place the dried chilies in a medium heatproof bowl and cover with hot water. Steep for 10 to 15 minutes or until soft and tender. Drain and reserve.
  2. Fit the Food Processor with the Multi-Use Blade. Place onion, garlic, and celery and secure the lid. Pulse 4 to 6 times or until ingredients are chopped uniformly.
  3. Heat a large stockpot over medium heat. Add the olive oil to the pan and heat. Add the chopped onion, garlic, and celery mixture and sauté for 8 to 10 minutes, or until onions are translucent. Fit the Food Processor with the Multi-Use Blade.  Place carrots and bell peppers and secure the lid.  Pulse 4 to 6 times or until chopped uniformly. Add this mixture to the onion, garlic, and celery. Sauté for an additional 8 to 10 minutes.
  4. Place the plum tomatoes, tomato paste, chili powder, paprika, cumin, oregano, salt, and steeped chilies into the food processor bowl. Press start and allow to chop for 45 seconds. Add this mixture to the stockpot of sautéed vegetables. Stir to incorporate.
  5. Lastly, add the vegetable stock and dried beans to the stockpot. Stir to incorporate. Turn heat to medium low and simmer for 90 to 120 minutes, adding additional vegetable stock if needed.

Chef's Notes

  • This recipe can easily be cut in half if you don't have a large enough pot. It also freezes well.So many layers of flavor and nutrition with all of these ingredients; where to start? How about the fact that just one serving has 16 grams of plant protein and 13 grams of fiber, almost half of what we need in a day. This soup is sure to hit the spot and keep you feeling full.