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Vegetarian Chili Recipe

In honor of the 9th Annual National Wear Red Day to raise awareness for women’s heart disease, I’m sharing a red dish recipe with you this week – Vegetarian Chili.  To raise awareness of the risk women face from heart disease, the American Heart Association (AHA) has created the Go Red For Women movement.  Heart disease is in fact the number one killer of women.  Most people don’t realize this thinking heart disease is a man’s disease but women are at as much risk as men.

Vegetarian Chili

Some quick but sobering facts on heart disease in women from the AHA:

  • On average, heart disease causes the death of one woman every minute.
  • Currently some eight million women in the U.S. are living with heart disease, yet only one in six women believes that heart disease is her greatest health threat.
  • 90% of women have one or more risk factors for developing heart disease.
  • Stroke is the third leading cause of death for females and the leading cause of serious, long-term disability.
  • More than 1 in 5 females has some form of cardiovascular disease taking the lives of more than a half million women every year – more than the next FOUR causes of death combined.
  • More women than men are dying of cardiovascular disease in the New Orleans area and in Louisiana.

Please remember to wear red on Friday, February 3rd.

Looking for inspiration on what would be a great red and heart healthy dish to create, I found this list of heart healthy ingredients on the web.   Seeing tomatoes, carrots and kidney beans on that list, I was inspired to create this vegetarian chili recipe.  It’s really easy to make and so tasty that you won’t even miss the meat.

Yield: 6 servings

Vegetarian Chili Recipe

A vegetarian chili recipe that's so flavorful, you won't miss the meat. Enjoy a heart-healthy version of chili without sacrificing flavor and spice.

Ingredients:

Vegetarian Chili:

  • 1/4 cup light olive oil
  • 2 medium onions, diced
  • 1/2 cup thinly sliced green onion bottoms (white part)
  • 1/2 cup diced celery
  • 1/2 cup diced carrots
  • 5 garlic cloves, minced
  • 3 tablespoons tomato paste
  • 1-15 ounce can tomato sauce
  • 3 cups water
  • 2 cups frozen corn kernels
  • 4 Roma tomatoes, diced
  • 2-15 ounce cans pinto beans, drained and rinsed
  • 1-15 ounce can light kidney beans, drained and rinsed
  • 1 recipe chili spice mix (recipe below)
  • Kosher salt, to taste
  • Garnishes: Sour cream, shredded cheddar cheese, sliced green onions

Chili Spice Mix:

  • 1 tablespoon kosher salt
  • 1 tablespoon garlic powder
  • 1 tablespoon chili powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon celery salt
  • 1 teaspoon cumin
  • 1 teaspoon chipotle chili pepper powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon ground allspice

Method:

  1. Start with a large pot and heat oil over medium high heat.
  2. Stir in onions, celery and carrots; sauté 5-7 minutes until softened.
  3. Add in garlic and stir one more minute til fragrant.
  4. Stir in tomato paste and cook 2 more minutes until well mixed.
  5. Slowly blend in water and tomato sauce.
  6. Once well mixed, add in the corn, tomato, beans and chili spice mix.
  7. Cook 25 minutes covered, stirring occasionally; then cook another 20 minutes uncovered.
  8. Garnish and serve.

Prep:25 min

Cook:1 hour

Total:1 hour 25 min

Print Recipe

Please note: The American Heart Association did contact me and provide some content materials for this post. I was not compensated monetarily. However, I do believe in and support the cause and mission of the AHA and the Red for Women Movement so I am happy to contribute to their efforts.

 

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