Vegetarian Chili With Chili Powder, Paprika, and Ground Coffee

Vegetarian Chili
Vegetarian ChiliShannon Hodson

You don’t need meat to add flavor to chili, and this vegetarian recipe proves it..

 

 

By using the right combination of spices, you can really rev up the heat or add a nice depth to your meal. Here, chili powder, paprika, coffee, and cayenne do the trick. It’s an unconventional combination, but it works perfectly with beans, tomatoes, and corn.

Recipe by Kelly’s Choice Nutrition.

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  • 90 calories
  • 4g protein
  • 1.5g fat
  • 16g carbs
  • 6g sugar

Prep time

15 min.

Cook time

2 hours, 25 min.

  • 6 Roma tomatoes, halved and roasted
  • 2 (16 oz) can whole peeled tomatoes
  • 1 (16 oz) can kidney beans
  • 3 chipotle chilis, dried
  • 1 white onion, medium diced
  • 2 garlic cloves, mashed
  • 1 green bell pepper, medium diced
  • ½ cup frozen sweet corn
  • 1 ½ tsp ground coffee
  • 1 tbsp chili powder
  • 1 tbsp smoked paprika
  • 1 ½ tbsp cayenne powder
  • ½ bunch fresh cilantro, whole leaves
  • Optional garnish: grated sharp cheddar cheese
Preheat oven to 400 degrees.
Coat the Roma tomatoes in a little oil and salt and place on a lined sheet tray. Roast in oven for 15 to ­20 minutes or until they have some color exposed.
Sweat onion and garlic in a soup pot on medium-high heat. When there's a sheen on the onion, add pepper and season with the coffee grounds.
Add roasted tomatoes, and then add the rest of the spices to the pot. Let the flavor absorb for 2-3 minutes, then add canned tomatoes and kidney beans.
Bring mixture to a boil, then lower the heat so the chili is at a continuous simmer. Let simmer for 1 ½ hours. Taste the chili every half hour to see if the mixture needs more spices.
Add frozen corn, then let simmer for another ½ hour.
Garnish with shredded cheddar and whole cilantro leaves.