Spicy Three-Bean Chili - Meatless and Possibly Vegetarian
As I prepare myself mentally and physically for the rest of the upcoming holiday feasts, I'm trying to stay away from rich, meaty dishes since they'll soon be eaten in abundance. This spicy three-bean vegetable chili recipe video shows a meat-free, but still very satisfying meal.
Eating a little leaner before the big holiday meals is a great idea for several reasons. You'll save money, get extra nutrients to protect your body from excessive partying (and gout), and you'll appreciate those rich foods even more.
I'm going to have a bowl of this chili right now, and then practice my King Henry VIII imitation - you know, drunk, belt loosened, shirt stained with gravy, pointing menacingly at relatives with a roast goose leg, or dripping beef rib. Ah, the holidays. Enjoy!
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Ingredients:
2 tbsp olive oil
1 onion, diced
2 cloves garlic, minced
1 jalapeño, seeded, minced
1 red bell pepper, seeded, diced
1/2 tsp dried oregano
1/2 to 1 tsp chipotle chili powder (more for spicier chili)
1 tbsp ground cumin
1 1/2 tbsp Ancho chili powder (or other chili powder)
1 cup tomato sauce
3 cups water (more if needed)
1 (15-oz) can black beans, drained
1 (15-oz) can pinto beans, drained
1 (15-oz) can red kidney beans, drained
1 pound package frozen sweet corn, thawed, drained well
salt and fresh ground black pepper to taste
6 oz pepper Jack cheese, shredded
21 comments:
thanks for the recent vegeta-- Meatless (!) recipes. :) (definitely gives ma few more things that I can make from your wonderful blog)
Looks delicious - I'll definitely have to try this one!
If you are having vegetarians over for dinner, use a kosher cheese. Since rennet is not kosher if used with dairy (at least according to most Orthodox sources - there is some disagreement around the fringes about it), any Kosher cheese is pretty much guaranteed to be lacto-ovo vegetarian friendly.
Oy Vegan!
Thank you Chef John! I really enjoy watching your videos.
reminds me of bumblebee soup
yum, this looks great :) i always enjoy chili most with my belt off, too ;)
What a great recipe! Thanks for sharing John!
So just a quick correction here--this recipe would be, with or without the cheese, vegetarian; with the cheese it would not, however, be vegan.
Vegetarian means that the diet cannot include any animal meat or fat.
Vegan denotes that no animal meat or fat can be used, and additionally, no animal by-products; ie, no eggs, no milk, no cheese; nothing containing these ingedients.
This recipe then would still be considered vegetarian.
My vegetarian sources tell me that cheese made with animal rennet is a no no for hardcore vegetarians. Any hardcore vegetarians want to corroborate?
is that a tablespoon or a teaspoon of chili powder/cumin?
tablespoon
Chef John, you ever use Canned Chipotles in Adobo? Besides a more intense smoke and chile flavor they also bring in a bit of vinegariness that can help brighten chili's nicely.
I really appreciate recipes like these, I'm not a vegetarian, but the wife and I only eat meat about 3 dinners a week. Beans are also the lazy cooks best friend. Never go bad, cheap, tasty, don't need to much prep and healthy.
i've used Canned Chipotles in Adobo before but not that often. I should use them more!
If God didn't want us to eat animals He wouldn't have made them out of MEAT!
I'm not a vegetarian, but I can tell you that there are cheeses that are not considered vegetarian to some practitioners.
In essence, using a cheese made with rennet would be the equivalent of eating gelatin in terms of it being an animal product. It's not meat per se, but it still comes as a result of killing an animal, which for ethical vegetarians, would be objectionable.
Some cheeses, particularly the harder ones like Parmesan, are almost always made with rennet. Others, like softer cheddars, do not use rennet and are therefore considered vegetarian. In the US, it can be hard to tell because the label often just says says "enzymes," which may or may not be an animal product. There are non-animal derived coagulants and enzymes that are similar to rennet, but they are not perfect substitutes of each other. I believe in Europe, labels generally specify if the coagulant is rennet.
Anyway, wikipedia/google for more info.
I make a chili that's almost exactly like this except I use a dark beer (negra modelo or similar) instead of water. I would do basically the same as the video but add the beer before the tomatos and let the alcohol cook off for a minute or so.
hey chef,
i bought navy beans by accident instead of pinto beans. would it still work?
-cindy
Yes!
Hi Chef John,
I really like the idea of this recipe. I would like to take it to work for lunch. Do you think it would freeze and thaw well?
Thanks again for the recipes.
Aaron
yes, u can freeze. enjoy!
Hi Chef. Just wanted to let you know that I made this tonight and it was delicious. Cant wait to have it for lunch tomorrow, and for the next few days too because the wife doesnt like hot food. Not as spicy as I imagined it would be but easily fixed.
Thanks for the recipe.
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