Vegetable chili is a delicious variant of the traditional chili con carne, with roots in Tex-Mex cuisine and the gastronomy of the American Southwest. This dish is very popular in Mexico and the United States, where it has been adapted with different versions depending on the available ingredients. In various Latin American countries, this dish goes by different names, although the essence remains the same: a spicy and comforting stew made primarily with beans and spices. For example, in Argentina and Chile, it is sometimes simply called "bean and vegetable stew," while in Peru, it is recognized as a vegetarian and healthy option within the variety of homemade soups and stews. Vegetable chili is appreciated not only for its intense and spicy flavor but also for its versatility and nutritional value.
This recipe is ideal for those looking for an easy, quick, and flavorful preparation, perfect for any time of the year, especially during cool days when brothy and spicy dishes are craved. The use of fresh ingredients and traditional spices like chili powder, cumin, and oregano gives it a characteristic aroma and flavor that reflect the cultural blend of the cuisines of Northern Mexico and the Southern United States, while also offering a completely vegetarian version.
How to Prepare Vegetable Chili II
To prepare this delicious chili, you will need ingredients such as olive oil, red kidney beans, onion, chili powder, garlic, cumin, carrots, dried oregano, celery, salt, zucchini, black pepper, red bell peppers, granulated sugar, jalapeño peppers, mozzarella cheese, and tomatoes.
In a large 3-quart casserole dish, combine the oil, onion, garlic, carrots, and celery.
Microwave covered on high power for 7 to 8 minutes or until the vegetables are almost tender.
Add zucchini, bell peppers, canned tomatoes with their liquid, kidney beans with liquid, chili powder, cumin, and oregano.
Microwave covered on high power for 16 to 18 minutes or until the zucchini is tender.
Let it stand, covered, for 5 minutes.
Season to taste with salt, pepper, and a pinch of sugar.
Serve the chili in hot soup bowls.
Sprinkle with shredded cheddar or mozzarella cheese and serve.
