Accidentally Vegan Vegetarian Chili
We weren’t trying to make this a vegan recipe, it just happened (and we’re not mad about that!). This chili is loaded with California produce, including whole prunes that balance out the savory spices and creamy beans, and comes together with a garnish of fresh avocado, quick-pickled onions, jalapeño and cilantro!
Equipment
- Large Dutch Oven
Ingredients
- 1/2 small red onion sliced thin
- Juice of one lemon
- 3 TBSP California Olive Oil
- 1 medium yellow onion diced
- 3 stalks celery diced
- 2 medium carrots diced
- 1 red pepper stemmed and diced
- 1 TBSP chopped rosemary
- 3 cloves garlic minced
- 1 1/2 tsp red chile powder
- 1/2 tsp smoked paprika
- 1/2 tsp Boonville Barn Collective poblano chile powder or substitute with additional smoked paprika
- 1 tsp cumin
- 1/4 tsp Boonville Barn Collective aji limon chile powder substitute with cayenne
- 1 TBSP tomato paste
- 1 cup vegetable broth
- 8 ounces whole California prunes
- 1 can black beans drained and rinsed
- 1 can pinto beans drained and rinsed
- 1 can kidney beans drained and rinsed
- 1 can diced tomatoes
- 1/2 tsp salt plus more to taste
- 1/4 tsp black pepper plus more to taste
- 2 TBSP chopped cilantro plus more for garnish
- 1 jalapeno sliced thin for garnish
- 1 avocado sliced thin for garnish
- 1 lime cut into wedges
Instructions
- Combine the red onion and lemon juice in a small bowl and set aside.
- Heat a large Dutch oven or stew pot over medium-high heat. Pour in the olive oil, then stir in the onion, celery, and carrots and cook until starting to soften, 5-7 minutes. Add the bell pepper, chopped rosemary, and garlic, and continue to cook for another 3 minutes.
- Next, add the chile powders and cumin and stir to coat the vegetables. Using a wooden spoon, create a small well in the center of the pot. Spoon the tomato paste into the well, then pour over the vegetable broth and stir to dilute. Add the prunes, followed by the beans and the diced tomatoes. Season with salt and pepper and bring to a boil, then reduce to a simmer and cover. Cook for 20 minutes, then remove the lid and cook uncovered for another 10 minutes.
- Once the chili has thickened a bit, remove from the heat and stir in the chopped cilantro. Serve with the pickled onion, fresh jalapeño, avocado, lime and a little extra cilantro!
Nutrition
Serving: 1portionCalories: 256kcalCarbohydrates: 39gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 493mgPotassium: 786mgFiber: 8gSugar: 20gVitamin A: 4712IUVitamin C: 46mgCalcium: 70mgIron: 2mg