According to Wiki
Chili con carne (literally “Chili with meat”, often known simply as chili) is a spicy stew made from chili peppers, meat, garlic, onions, and cumin. Traditional chili is made with chopped or ground beef. Variations, either geographic or by personal preference, may substitute different types of meat and may also include tomatoes, beans, or other ingredients.
I have been watching different chili recipes on TV and blogs for a long time now, but somehow never tried to make one at home. There is no question of eating it out, as I haven’t seen a vegetarian or chicken only version in restaurants here. I was very interested when my colleague Tracy told me he has a very good vegetarian chili recipe that he will share with me. As soon as he gave it to me, I tried it. We both enjoyed the sweetish spicy chili on a very cold day. V had a weired way of eating it, he added some sev on top and claimed it tasted a lot like chaat. I loved it as it is.
I did not have some of the ingredients in my pantry, so I used whatever I had. I will mention my changes in brackets.
Ingredients:
1 medium-sized butternut squash, peeled and cut into 3/4 inch cubes (1 acorn squash)
2 medium sized carrots, diced (3/4 cup chopped carrots)
1 medium sized onion, diced (3/4 cup chopped onion)
3 tbl spn chili powder (1 tea spn chilli powder)
28oz can plum tomatoes (8 oz can tomato sauce)
4oz can chopped mild green chiles (1 tea spn chilli flakes)
1 cup vegetable broth or water
3/4 tsp. salt or to taste
2 15-ounce cans black beans, rinsed and drained (1/2 cup black beans soaked overnight and pressure cooked)
1/4 cup chopped fresh cilantro
Low-fat sour cream for garnish (Did not use this)
Olive oil
Method:
In a large pot over medium high heat, heat olive oil. Add squash and cook, stirring occasionally, until golden, remove. In same pan, heat remaining olive oil and cook carrots and onion until well browned. Add tomato sauce, chilies, vegetable broth(or water), and salt and bring to a boil. Reduce heat to low, stir in black beans and butternut squash and cook on a medium heat. Reduce heat to low, cover and simmer another 15 minutes or until squash is tender and chili thickens. Stir in cilantro. Serve with a dollop of sour cream on top.
Serves : 4-5
Preparation time : 30mins
Vegatarian chilli looks fantastic….
Love mexican food! never tasted vegetarian chili, let me try this.
Best bowl of Chili for Winter, meat or veg. Looks great Shilpa.
You’ve been tagged at my blog magicofpages.blogspot.com 🙂
This looks so good.Lovely click too so inviting.
I love vegetarian chili. If I add any meat I add just a little. The beans are the best part anyway.
Chilli without “MEAT” sounds very interesting. You should always enjoy Chilli with lots of cheddar cheese on top.
BTW, “Tracy” is He or She?
He.
This is great for a weather like today here in Bay area.
Should cut down the amount of taking meat, and have more vegetables. This recipe is just perfect!
Hey looks tempting. I have all the needed ingredients sitting in my fridge…just have to soak the beans. Would surely try this out
i should try this thanks
Hi Shilpa
Lovely recipe. always wanted to try chilli con carne and make a veg one too. Definately on my list of things to make one of the weekdays.
Also looking forward to cooking the wheat dosa and enne roti ( my husband is kutchi but loves everything south Indian). Your recipes bring back chilhood memories of my home.
Thanks
Shreya
You seem to have missed some ingredients like roasted cummin pwdr,jalepenos and brown sugar.For best results cook the chilli in a pan and then throw it in a slow cooker to cook for about 2 hours on high or 5 hours on low. Serve with sour cream and crushed spicy nachos.
Nalini