The main problem with most chili recipes is they include some meat (ground beef) or turkey. Both meats tend to be lean and dry out over time. So the nice chili is filled with this dry meat that the sauce cannot overcome. For this reason I prefer a vegetarian chili that can be easily made and not have some overcooked dry meat.
The recipe below comes from America's Test Kitchen - it is a tried and true recipe that I like a lot. Easy to make and then you can freeze the components and re-heat later.
INGREDIENTS
- 1(28-ounce) can diced tomatoes
- 2(15-ounce) cans beans,(see note) rinsed
- 2 - 3teaspoons minced chipotle chiles in adobo sauce
- 2teaspoons sugar
- Salt and ground black pepper
- 2tablespoons vegetable oil
- 1onion, minced
- 3tablespoons chili powder
- 2teaspoons ground cumin
- 3garlic cloves, minced
- 1 1/2cups frozen corn, thawed
- 2tablespoons minced fresh cilantro
INSTRUCTIONS
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1. PUREE TOMATOES: Pulse tomatoes and their juice in food processor until slightly chunky, about 5 pulses.
2. HEAT TOMATOES WITH BEANS: Bring tomatoes, beans, chipotle chile, sugar, and 1/2 teaspoon salt to boil, covered, in large saucepan. Reduce to simmer and continue to cook until needed in step 5.
3. SAUTÉ AROMATICS: Heat oil in large Dutch oven over medium heat until shimmering. Add onion, chili powder, cumin, and ¼ teaspoon salt and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
4. COMBINE AND SIMMER: Stir in tomato-bean mixture, scraping up any browned bits. Bring to simmer and cook until slightly thickened, about 15 minutes.
5. FINISH CHILI: Stir in corn and cilantro and return to brief simmer. Season with salt and pepper to taste. Serve.
This is worth 1 Mediterranean Diet point for legumes
This is worth 1/2 Mediterranean Diet point for vegetables (add more and get more)
This is worth 1/2 Mediterranean Diet point for fruit (tomato)