Vegetarian Chili with Guacamole and Mango Salsa
This was one of the first dishes I made for my husband, and he loved it so much he wouldn’t stop telling everyone about it. Over the years, I’ve improved and tweaked the recipe, and have finally settled on the version presented here. MMmmmm. Chili. The only thing I enjoy better than this home cooked meal for dinner, is having enough to have it again the next day for lunch! Chili is one of those dishes that tastes even better the longer the flavors blend.
I like to make my own guacamole and mango salsa. I’ve never tried it but I suppose you could use store bought to save time. I think it’s worth it to make them at home because the freshness really adds to the dish, especially the sweetness of the mango. Fire roasted tomatoes give the chili a wonderful depth of flavor. If I only have whole ones in my cabinet, I just dice them up a bit myself. I also add chipotle chili powder for a more smokey taste, but the recipe works with regular chili powder, too. We like our chili spicy & hot, with strong flavor, so use less chili powder & cayenne or other spices if you want to cut down the intensity. (or more if you like!)
To serve just scoop some chili into a bowl and top with a scoop of guacamole, a scoop of mango salsa, some chopped fresh cilantro, and minced onions. For variety I sometimes add a little shredded lettuce and blue corn chips! Have a bottle of hot sauce on hand for those who like it super hot. Enjoy!
serves 4.
Fire Roasted Vegetarian Chili
2 Tb organic canola or olive oil
1 15 0z can crushed tomatoes
1 15 oz can diced fire roasted tomatoes (I use Muir Glen or Whole Foods Organic)
2 1/2 cups veggie broth or water
2 summer squash or zucchini diced
1 medium onion diced (reserve a 1/4 cup to chop finely for topping)
1 cup corn
2 celery stalks, diced
2 medium carrots, chopped
1 bell pepper chopped (red, orange, yellow, or green)
1 small jalapeno chopped- seeds removed (can omit if too spicy)
1/4 cup cilantro + more to garnish top of bowls to taste
3 cloves garlic, chopped
1 can of black, pinto, or kidney beans (or 2 cups cooked dry beans)
2 TB ground cumin
1 TB oregano
2 tsp paprika
2 tsp chipotle chili powder
1 tsp chili powder
1/4 tsp cayenne
1 TB sucanat (or 2 tsp sugar)
Heat oil on medium heat. Add squash and cook for five minutes, stirring occasionally. Set aside the 1/4 cup of diced onion for later and add the rest of the onion to the squash. Cook ten more minutes until onion and squash are soft & slightly brown, stirring occasionally. Add tomatoes with their juices, and the veggie stock. Add all spices and garlic. Add carrots, celery, beans, corn, pepper, & cilantro. Simmer for forty minutes. Scoop into bowls and top with fresh cilantro, onions, & the guacamole & mango salsa. (recipes below)
mango and gaucamole
Guacamole
2 avocados
1 clove garlic minced
1 TB cilantro
1/2 a small jalapeno chopped
1/2 tsp of finely chopped onion (use onions set aside from chili)
1/4 tsp chunky sea salt
In a small bowl, smash up the avocado with a fork until creamy. Add the rest of the ingredients and stir to combine.
Mango Salsa
2 mangoes (ripe & soft works best)
1 TB cilantro finely chopped
1 small jalapeno finely chopped
1/4 tsp finely chopped onion (set aside from chili)
1/2 of a roma tomato chopped (optional for this recipe)
sprinkle sea salt
Peel & cut up the mango into little chunks and combine with the rest of the ingredients.
Related articles
- Potato Leek Soup (Creamy Without Cream) (inspirationsandexplorations.com)
