Description
Ina Garten’s vegetarian chili delivers rich, hearty comfort with complex layers of smoky beans and roasted vegetables. Mediterranean-inspired spices and robust tomato base create a soul-warming meal perfect for gathering friends around the table.
Ingredients
Scale
Main Ingredients:
- 2 15-ounce (425 grams) cans of pinto beans, drained and rinsed
- 1 28-ounce (794 grams) can of whole plum tomatoes, crushed by hand
- ½ head cauliflower
Vegetables and Aromatics:
- 1 large onion, chopped
- 2 large bell peppers (1 green, 1 red), chopped
- 3 medium carrots, finely chopped
- 6 cloves garlic, finely chopped
- ½ to 1 chipotle chile pepper in adobo sauce, chopped
- ½ cup finely chopped fresh cilantro
Spices, Seasonings, and Additional Ingredients:
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons dried oregano
- 1 tablespoon tomato paste
- 2 corn tortillas, torn into pieces
- ½ cup brewed coffee
- 2 tablespoons unsweetened cocoa powder
Instructions
- Meticulously gather and prepare all ingredients by finely dicing onions, bell peppers, carrots, and mincing garlic. Arrange spices and additional components within easy reach.
- Heat a spacious pot over medium-high temperature. Pour 2 tablespoons (30 milliliters) of extra-virgin olive oil, allowing it to warm and shimmer.
- Introduce chopped onions, bell peppers, and carrots into the heated oil. Sauté the vegetables, stirring continuously until they become tender and slightly translucent, approximately 5-7 minutes.
- Incorporate minced garlic, then generously season with 3 tablespoons (45 milliliters) of chili powder, 1 tablespoon (15 milliliters) ground cumin, 2 teaspoons (10 milliliters) ground coriander, and 2 teaspoons (10 milliliters) dried oregano. Thoroughly mix to ensure even spice distribution.
- Fold in chopped chipotle chile pepper and 1 tablespoon (15 milliliters) tomato paste, creating a rich, aromatic base.
- Delicately tear 2 corn tortillas into small fragments and add to the mixture. Pour 1/2 cup (120 milliliters) of brewed coffee, which will enhance the depth of flavors.
- Carefully open the 28-ounce (794 grams) can of whole plum tomatoes. Crush tomatoes manually and introduce them into the pot, including their natural juices.
- Reduce heat to allow the chili to simmer gently. Let the mixture develop its complex flavors for approximately 20 minutes.
- Integrate 2 tablespoons (30 milliliters) unsweetened cocoa powder and 2 cans of thoroughly drained and rinsed pinto beans.
- Dice half a head of cauliflower into small, uniform pieces. Add to the pot and continue cooking until vegetables become perfectly tender, roughly 10-15 minutes. Conclude by stirring in 1/2 cup (120 milliliters) freshly chopped cilantro for a vibrant finish.
Notes
- Brewed coffee introduces a complex, slightly bitter note that deepens the chili’s rich and robust flavor profile.
- Corn tortillas work quietly as a subtle thickening agent while adding a delicate corn undertone to the dish.
- Chipotle chile pepper delivers a smoky, intense heat that transforms the traditional chili’s taste experience.
- Toasting spices directly in the pot unlocks their essential oils, creating a more vibrant and aromatic foundation.
- Extra-virgin olive oil creates a smooth, luxurious base for sautéing vegetables and elevating the overall flavor complexity.
- Chop all ingredients beforehand to optimize your cooking workflow and ensure seamless preparation when it’s time to cook.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 150 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 0 mg