Recipe: Appetizing Smokey Vegetarian Chilli

Smokey Vegetarian Chilli. This smoky vegetarian chili is packed with beans and mushrooms, with a few secret ingredients added to the spice combination that add a smoky, umami flavor and create a velvety smooth texture! The idea here is to work in batches, starting by charring the veg on the griddle to add a smoky flavour dimension. This Slow Cooker Smoky Vegetarian Chili with Walnuts comes together in minutes for an easy, healthy vegetarian meal packed with fiber and protein.

Whether you're looking for healthy recipes and guides, family projects and meal plans, the latest gadget reviews, foodie travel inspiration or just the perfect recipe for dinner tonight, we're here to help. Heat oil in large soup pot over medium heat. Add the chipotle paste and all the ground herbs and spices. You can cook Smokey Vegetarian Chilli using 19 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Smokey Vegetarian Chilli

1. It's 3 of sweet potatoes, diced (skin on).
2. You need 1 tsp of hot chilli powder.
3. Prepare 1 tbsp of olive oil.
4. It's of --.
5. You need of Chilli.
6. You need 1 tbsp of olive oil.
7. It's 1 of onion, diced.
8. You need 3 of large garlic cloves.
9. Prepare 2 tsp of cumin.
10. You need 2 tsp of oregano.
11. It's 1/2 tsp of chilli powder.
12. It's 1 1/2 tsp of smoked paprika.
13. You need 1 of red pepper, diced.
14. It's 1 of green pepper, diced.
15. You need 1 of large green chilli, sliced.
16. You need 800 g of tinned tomatoes.
17. Prepare 400 g of tinned green lentils.
18. You need 400 g of tinned black eyed beans.
19. It's of Coriander to garnish.

Mix well and keep over the heat until the spices are fragrant and toasty. Chili powder and cumin: Chili powder and cumin, two classic chili spices, provide heat and smoke respectively. I like to use a mix of chipotle chili powder and traditional chili powder. Chipotle chili powder is very spicy, but its got great flavor.

Smokey Vegetarian Chilli step by step

1. Preheat the oven to 190°C..
2. In a mixing bowl, combine the diced sweet potatoes, chilli powder and olive oil and mix with your hands to coat the potato cubes. Bake the potatoes in the oven for 30 minutes, shaking the tray occasionally..
3. While the potatoes are cooking, gently sweat the onion and garlic in the olive oil, in a large soup pan. After 5 minutes, add the spices and herbs into the pan and mix well with the onions. Allow the spices to cook out for another couple of minutes, stirring regularly..
4. Add the rest of the ingredients into the pan. Stir well then simmer gently, covered, for 25-30 minutes..
5. Serve the chilli topped with the roasted sweet potatoes and fresh coriander..

Chipotles in adobo sauce are are dried, smoked jalapeños. To make this gluten-free, you'll need to use gluten-free tamari soy sauce and gluten-free stock cubes. Lentils are naturally gluten-free but there can be cross-contamination so for coeliacs and people with strong reactions to gluten, it is advised to use lentils marked as gluten-free and to check all packaged foods, such as kidney beans to ensure they are gluten. Serve chili in tortilla bowls and top with Cheddar, sour cream and jalapeños, if desired. In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering.