Cool weather calls for piping hot bowls of chili. While I am of the carnivore persuasion, I take my chili, vegetarian-style.
It's a meaty dish of black beans and red kidney beans in an aromatic stew of juicy tomatoes, capsicum (peppers), garlic, onion and coriander spiked with cayenne, oregano, cumin and that magical ingredient: smoked paprika.
Served with grated Monterey Jack cheese and a generous dollop of sour cream, this vegetarian chili has been keeping the Australian winter blues away. Although in Australia, the winter blues mainly refer to the crisp blue skies!
It's a simple dish but infinitely satisfying, healthy (if you don't splurge on cheese and sour cream) and economical.
Now if you're meat-lover and don't think you'd cope with a bowl of beans -- I urge you to think again. The combination of the meaty beans infused with spicy, smoky flavours, juicy tomatoes and capsicums and fresh hit of coriander all make for a fantastic meal. Go on, give it a go!
Smoky vegetarian chili
(Serves 4)
1 brown onion, chopped
1 tsp cayenne powder
2 tsp dried oregano
1 1/2 tsp ground cumin
1 tsp smoked paprika
1 red capsicum & 1 yellow capsicum, chopped
4 garlic cloves, finely chopped
1 can black beans, drained
1 can red kidney beans
4 medium, ripe tomatoes, roughly chopped
3/4 cup of water
1 tsp sea salt
1/4 cup of chopped coriander (cilantro)
Sour cream
Grated MontereyJack cheese
2 green onions, sliced
Corn chips for dipping
Method:
- Heat oil in heavy large pot over medium heat. Add onions and sauté until onions soften for about 5 minutes. Next, add cayenne, oregano, cumin and smoked paprika. Fry, stirring, for 2 minutes to release the aroma of the spices.
- Add the garlic and capsicum and stir well. Fry, stirring occasionally for another 5 minutes or until capsicum starts to soften.
- Add the chopped tomatoes, any juice and salt. Fry for 2 minutes.
- Mix in beans and water. Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Add coriander and stir well.
- Ladle chili into bowls. Top with a tablespoon of sour cream, a handful of grated cheese and green onions.
- Serve immediately.
Scrumptiously healthy!
Cheers,
Rosa
Posted by: Rosa | 14 July 2010 at 12:54 AM
Yum! Will keep this in mind for the winter months over here (never far away!)
Posted by: Chele | 14 July 2010 at 03:15 AM
that`s really tasty!
Posted by: Paula | 14 July 2010 at 06:38 AM
Love chilli! I can eat it anytime of the year!
Posted by: pigpigscorner | 15 July 2010 at 09:47 PM
I'd like to think of myself as a meat person, but that looks really hearty and comforting!
Posted by: ovenhaven | 16 July 2010 at 08:36 PM
This looks beautiful and delicious. Although I love my meat, I AM sometimes in the mood for something vegetable, but like you say...with a meaty substance. And your vibrant green beans make it look SO healthy!
Ronelle
Posted by: Myfrenchkitchen | 17 July 2010 at 04:18 AM
I alove chillis with meat & without meat too!
Your vegetarian chilli looks quite delightful!!
MMMMM,..pretty & fab food!
Many kisses from Brussels!
Posted by: Sophie | 18 July 2010 at 08:27 PM
This looks delicious! Vegetarian chili is definitely the way to go
Posted by: jodye | 26 July 2010 at 01:46 PM
Just lovely! Where do you buy MontereyJack cheese in Sydney?
Posted by: Christie @ Fig and Cherry | 02 August 2010 at 12:54 PM
Ohhh this looks like a spicy dish.
Thank you
Bridget Davis ~ The Internet Chef
Sydney [Australia]
Posted by: Bridget Davis | 18 August 2010 at 11:57 AM
I don't mind a change now and again.. this dish makes a great change
Posted by: thang @ noodlies | 25 September 2010 at 10:00 PM
Upon looking for Vancouver fodie blogs, I somehow discovered yours. I had to laugh because the post I found was your Granville Island Market post.
I was there today inspired by all the food and of course, I'm from Sydney.
I've just been reading more of your blog and it's like our lives are reversed hehe
Adding you to my RSS. :)
Posted by: Amanda | 26 September 2010 at 09:22 AM
*foodie
Posted by: Amanda | 26 September 2010 at 09:23 AM
What an interesting twist! Lovely!
Posted by: Roslyn Swager | 27 September 2010 at 06:38 PM
Very nice
Posted by: Shru | 05 October 2010 at 07:21 PM
yum!!
Posted by: joe | 06 October 2010 at 09:58 PM
This looks absolutely delicious! I love healthy food options that have a little kick of spice to them! It's difficult to find healthy meals that are delicious at the same time. This sounds easy to make and you don't need crazy ingredients that I've never heard of. The beans will help to fill me up and the spices will add the flavor. This also opens the door to a wide variety of dishes to pair this with. I could use it as a chip dip or I could put a couple of spoonfulls into a tortilla. I'll definately have to try it!
Posted by: Sara | 09 October 2010 at 02:06 AM
i am definitely more accustomed to chili with meat but i tried your recipe the other day and it was fantastic. great kick with the spices, and you are spot on with the meatiness of the beans. After tasting, it more than relinquishes the desire for ground beef.
i've been looking for some great vegetarian recipes lately and was very happy to see this posted. You feel great after eating it as well.
p.s. you're anchovy pasta from the other day is also a new favorite. i've tried other variations but you seem to have gotten it just right.
excellent blog.
Posted by: Wally | 21 October 2010 at 08:45 AM
This looks fantastic! I'll definitely be trying this version next time I make chilli. And I just bought smoked paprika!
I'm a fellow Foodista cook book winner (vegetarian Scotch egg) and love your blog. Mine is at http://atasteofsavoie.blogspot.com/
I hope you visit and follow if your like it.
Posted by: Sarah | 29 October 2010 at 05:18 AM
Looks very interesting!
Posted by: Stefani | 03 November 2010 at 02:26 AM
this looks so scrumptious, not to mention beautiful and I'm convinced even meatlovers will love it!
Ronelle
Posted by: Myfrenchkitchen | 07 November 2010 at 09:47 PM