The Surprisingly Really Good Vegetarian Chili
fromblog.theculinarystudio.cablog.theculinarystudio.ca/recipes/the-best-vegetarian-chili/print/2839
The key to a truly great vegetarian chili isn’t just flavour, it’s also all about the texture. A good chili should be thick, cohesive, and deeply satisfying, not soupy or scattered. This version gets it right by using two smart (if we do say so ourselves:) chef-approved tricks: Quinoa, a nutrient-dense seed that provides all 9 essential amino acids, making this chili a complete protein. A final finish with masa harina, a nixtamalized corn flour that thickens the chili naturally while adding a subtle savoury depth you simply don’t get from cornstarch or flour. Add black beans, hominy (non-negotiable!) smoky chipotle, and sweet corn, and you’ve got a vegetarian chili recipe that even meat lovers go back for seconds of. Why This Vegetarian Chili Works Thick, unified texture (no watery broth here) High-protein and filling without being heavy Naturally gluten-free Freezer-friendly and perfect for meal prep Easy to customize with whatever vegetables you have on hand, and make it super fun with all kinds of toppings. This recipe is easy to make, and even easier on the wallet!
Ingredients
Instructions
Heat a large, heavy pot over medium heat.
Add 3 tbsp. of oil, followed by the onion. Sprinkle with salt and cook until they just begin to brown.
Add in jalapeno and chipotle. Saute for 1-2 minutes, then stir in chili powder. Cook for 30 seconds.
Add in tomato puree, quinoa and stock or water. Bring up to a high simmer, reduce heat to medium-low and cook for 10-12 minutes, or until quinoa is tender.
Spoon in black beans, bringing in some of the flavourful aquafaba with the beans. Taste the aquafaba (the bean liquid). If it is too salty, don’t add it all, rinse remaining beans and stir in. Stir in hominy. Simmer for 10-15 minutes.
Blend masa with about 1/4 cup of water and stir in.
Stir in corn, and cook for 5-10 minutes, stirring occasionally.
Taste for seasoning and serve, garnished with cheese, sour cream and cilantro, or whatever Mexican toppings you like!
