Skip To Content

Vegetable Chili

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

FPA-Vegetarian-Chili

Ingredients

  • 2 dried pasilla chilis, or guajillo chile
  • 2 cups (480 ml) hot water
  • 1½ (315 g) white onion, peeled, quartered
  • 3 (275 g) celery stalk, cut into 3" pieces
  • 3 (300 g) carrots, trimmed, cut into large chunks
  • 6 (20 g) garlic clove, peeled
  • 2 (300 g) green bell pepper, trimmed
  • 2 Tablespoons (30 ml) olive oil
  • 28 ounces (795 g) plum tomatoes, 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
  • 2 Tablespoons Kosher salt, optional
  • 12 cups (2.88 l) vegetable stock
  • 1½ cup (260 g) kidney beans
  • 1½ cup (280 g) dried black beans

Directions

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

Notes

This recipe can easily be cut in half if you don't have a large enough pot. Recipe freezes well.

Due to inactivity, your session has timed out and is no longer active.

Reload the page