Ina Garten Vegetarian Chili

This Ina Garten Vegetarian Chili Recipe from Barefoot Contessa is Really the Best Spicy Vegetarian Chili Ever. This Vegetarian chili is made with bell peppers, carrots, onions, and a mix of spices like chili powder and cumin. It’s also got some unique ingredients like coffee and cocoa powder. Serve it with Cornbread Salad, Mexican Rice, or a Pea Salad.

Ina Garten Vegetarian Chili Ingredients

• 2 tbsp extra-virgin olive oil
• 1 large onion, chopped
• 2 large bell peppers (1 green, 1 red), chopped
• 3 medium carrots, finely chopped
• 6 cloves garlic, finely chopped
• 3 tbsp chili powder
• 1 tbsp ground cumin
• 2 tsp ground coriander
• 2 tsp dried oregano
• 1/2 to 1 chipotle chile pepper in adobo sauce, chopped
• 1 tbsp tomato paste
• 2 corn tortillas, torn into pieces
• 1/2 cup brewed coffee
• 1 28-ounce can of whole plum tomatoes, crushed by hand
• 2 tbsp unsweetened cocoa powder
• 2 15-ounce cans of pinto beans, drained and rinsed
• 1/2 head cauliflower
• 1/2 cup finely chopped fresh cilantro

How To Make Ina Garten Vegetarian Chili

1. Prep Your Ingredients: Before you start, chop your onion, bell peppers, carrots, and garlic. Also, have your spices and other ingredients ready to go.
2. Heat the Oil: Place a large pot on the stove and turn the heat to medium-high. Add 2 tablespoons of extra-virgin olive oil and let it get hot.
3. Cook the Veggies: Add the chopped onion, bell peppers, and carrots to the pot. Stir them around and cook until they start to get soft. This should take about 5-7 minutes.
4. Spice It Up: Add the finely chopped garlic to the pot. Then, sprinkle in 3 tablespoons of chili powder, 1 tablespoon of ground cumin, 2 teaspoons of ground coriander, and 2 teaspoons of dried oregano. Stir everything well so the spices coat the veggies.
5. Add More Flavor: Put in the chopped chipotle chile pepper and 1 tablespoon of tomato paste. Stir again.
6. Torn Tortillas and Coffee: Tear 2 corn tortillas into small pieces and add them to the pot. Pour in 1/2 cup of brewed coffee. These add unique flavors to the chili.
7. Tomatoes Time: Open a 28-ounce can of whole plum tomatoes. Crush the tomatoes by hand and add them to the pot, juice and all.
8. Let It Simmer: Lower the heat so the chili can simmer. Let it cook for about 20 minutes.
9. Cocoa and Beans: Stir in 2 tablespoons of unsweetened cocoa powder and add 2 cans of drained and rinsed pinto beans.
10. Final Touch: Chop half a head of cauliflower into small pieces and add it to the pot. Cook until the cauliflower is soft, about 10-15 minutes. Finish by stirring in 1/2 cup of finely chopped fresh cilantro.

What To Serve With Vegetarian Chili

You can serve this spicy vegetarian chili with a slice of cornbread, a bowl of rice, or a simple green salad for a complete meal.

How To Store Vegetarian Chili

• In The Fridge: Place the leftover chili in a container with a tight lid and keep it in the fridge. It will stay good for up to 4 days.
• In The Freezer: If you want to keep it for longer, put the chili in a freezer-safe container and freeze it. Make sure the lid is tight. It will keep well for up to 2 months. Thaw it in the fridge overnight before reheating.

How To Reheat Vegetarian Chili

To reheat the chili, you have two options:

1. Stovetop: Put the chili in a pot and heat it over low heat on the stove. Stir it now and then until it’s hot.
2. Microwave: Place the chili in a microwave-safe bowl and heat it up. Stir every minute to make sure it heats evenly.

More Ina Garten Recipes:

• Ina Garten Chicken Chili
• Ina Garten Chili Con Carne
• Ina Garten Beef Chili Recipe
• Barefoot Contessa Turkey Chili Recipe