Tex Mex Veggie Chili

Tex Mex Veggie Chili ~ spicy, hearty, carnivore approved. Loaded with robust Tex-Mex flavors and packed with beans and vegetables.

Dinner | January 4, 2018 | By

Tex Mex Veggie Chili ~ spicy, hearty, loaded with robust Tex-Mex flavors, packed with beans and vegetables and carnivore approved.

Many of us are kicking off 2018 with resolutions to exercise more, spend less, eat a bit better ~ or some combination. I got a Fitbit for Christmas that’s become an appendage of  my wrist so you can probably guess where my New Year’s resolution falls: at least 10,000 steps each day. I had no idea how sedentary I’d become but ‘friendly reminders’ to move keep me on track.

Since I’m moving more, I’m also *trying* to eat a little healthier while still enjoying comfort food, especially now that we’re in the middle of a death grip of cold, so if a cold salad is what you’re looking for today, feel free to click out.

Coming up I’ll still be sharing lots of new simple comfort any-night meals as well as a delicious Beef Ragu that’ll be the Sunday dinner of your dreams. It’s all about balance.

Tex Mex Veggie Chili ~ spicy, hearty, carnivore approved. Loaded with robust Tex-Mex flavors and packed with beans and vegetables.

So what’s the difference between Mexican and Tex-Mex? In short, ingredients. Tex-Mex recipes include ingredients like cheddar cheese, black beans, canned tomatoes, cumin and well, beef ~ even though we aren’t using it today. Actual Mexican cuisine is a lot different than what’s been Americanized

My version Tex Mex Veggie Chili satisfies vegetarians and carnivores alike hitting all the right notes: spicy heat, hearty, loaded with vegetables with flavors similar to Beef Chili  . . . and beans, because despite certain family members who detest beans (ahem, you know who you are), chili needs beans.

Tex Mex Veggie Chili ~ spicy, hearty, carnivore approved. Loaded with robust Tex-Mex flavors and packed with beans and vegetables.

Don’t skimp on the toppings ~ they’re they frosting on the cake, so to speak. Here are some suggestions:

  • shredded cheddar cheese
  • plain Greek yogurt or sour cream
  • avocado
  • fritos 
  • extra jalapeno
  • lime wedges

Tex Mex Veggie Chili is ideal any night, perfect for watching football, including the Super Bowl. Set up a chili bar with topping and let guests serve themselves. My favorite kind of gathering ~ prep ahead, relax and enjoy!

The ingredient list seems long, but you probably have some of the ingredients already at home.

Tip: For recipes like this with a lot of ingredients I follow the professional chefs’ tip to mise en place (MEEZ ahn plahs) which roughly translates to everything in its place ~ before I start cooking. That means reading the recipe through completely, having ingredients ready and prepped or chopped and cookware and utensils at hand.

That way if you find you don’t have an ingredient, a quick dash next door to borrow it won’t ruin the dish. It also helps the cooking process flow more smoothly

Tex Mex Veggie Chili Ingredients:

  • 1 tablespoon olive oil
  • 1 stalk celery
  • 2-3 carrots, depending on size
  • 1 medium onion
  • 1 ¼ cup chopped bell pepper (any color)
  • 1 small jalapeno seeds and stems removed OPTIONAL
  • salt and pepper to taste
  • 3 tablespoons chili powder
  • 1 ½ teaspoons smoked paprika
  • 1 ½ teaspoons cumin
  • 1 teaspoon garlic powder
  • 10 ounce can enchilada sauce
  • 28 ounce can crushed tomatoes
  • 14 can diced tomatoes
  • 1 ½ cups stock (vegetable or chicken)
  • Juice and zest from ½ of one lime
  • 2 tablespoons white vinegar
  • 15 ounce can black beans rinsed and drained
  • 15 ounce can kidney OR garbanzo beans
  • 1 ½ cups corn (can or frozen)
  • ¼ cup finely chopped cilantro

Tex Mex Veggie Chili ~ spicy, hearty, carnivore approved. Loaded with robust Tex-Mex flavors and packed with beans and vegetables.

Instructions:

Like all good soups, stews and many chili recipes, Tex Mex Veggie Chili starts with a drizzle of olive oil followed by a soffrito of onion, celery and carrots seasoned with salt and pepper. If you’re including jalapeno, it’ll go in at this point.

While the veggies are sautéing (6-8 minutes until the carrots start to soften), add the dry spices ~ chili powder, smoked paprika, garlic powder and cumin to help release even more of their flavor.

Next pour in the enchilada sauce, crushed and diced tomatoes (including their juices), stock, lime juice and zest and white vinegar.

Drain the garbanzo beans (kidney beans can be substituted), rinse and drain the black beans and add them to the pot, stirring to combine.

Cover and cook over medium heat 20 minutes or until the carrots and celery are tender.

http://www.agoudalife.com/easy-creamy-clam-chowder/

To thicken the chili, use an immersion (stick) blender and pulse the Tex Mex Veggie Chili a few times in just one area of the pot. This will give you a heartier, thicker chili while still keeping most of the beans intact.

Last add the corn and cilantro, combine and cook another 5 minutes.

Serving suggestions

Top the Tex Mex Veggie Chili with your favorites and serve with oyster crackers, Fritos or corn muffins.

Here’s to 2018 and all the promise a new year holds, enjoying good food and wine with our favorite people.

https://www.fritolay.com/snacks/product-page/fritos/

Print
Tex Mex Veggie Chili
Ingredients
  • 1 tablespoon olive oil
  • 1 stalk celery
  • 2-3 carrots depending on size
  • 1 medium onion
  • 1 ¼ cup chopped bell pepper any color
  • 1 small jalapeno seeds and stems removed OPTIONAL
  • salt and pepper to taste
  • 3 tablespoons chili powder
  • 1 ½ teaspoons smoked paprika
  • 1 ½ teaspoons cumin
  • 1 teaspoon garlic powder
  • 10 ounce can enchilada sauce
  • 28 ounce can crushed tomatoes
  • 15 can diced tomatoes
  • 1 ½ cups stock vegetable or chicken
  • Juice and zest from ½ of one lime
  • 2 tablespoons white vinegar
  • 15 ounce can black beans rinsed and drained
  • 15 ounce can kidney OR garbanzo beans
  • 1 ½ cups corn can or frozen
  • ¼ cup finely minced cilantro
Instructions
  1. Drizzle the olive oil into a soup pot then add the onion, celery and carrots and season with salt and pepper. If you’re including jalapeno, it’ll go in at this point.
  2. Add the chili powder, smoked paprika, garlic powder and cumin and sauté 6-8 minutes until the carrots start to soften.
  3. Pour in the enchilada sauce, crushed and diced tomatoes (including their juices), chicken or veg stock, lime juice and zest and white vinegar.
  4. Drain the garbanzo beans (kidney beans can be substituted), rinse and drain the black beans and add them to the pot, stirring to combine.
  5. Cover and cook over medium heat 20 minutes or until the carrots and celery are tender.
  6. To thicken the chili, use an immersion (stick) blender and pulse a few times in just one area of the pot, leaving most of the beans intact.
  7. Last add the corn and cilantro, combine and cook another 5 minutes.
  8. TOPPINGS:
  9. shredded cheddar cheese
  10. plain Greek yogurt or sour cream
  11. avocado
  12. fritos
  13. extra jalapeno
  14. lime wedges

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