Argentinian-Inspired Veggie Chilli with Chimichurri, a dish with Argentinian roots, is a popular staple in many Argentinian kitchens because it is filling, tasty, and healthy. This dish was inspired by classic Argentine fare, which is characterized by strong flavors and the use of bright, fresh ingredients.
The origin of the American staple Chilli con Carne is often credited to Mexico. Vegetarian versions have become increasingly common in Argentina as the dish has evolved over the years. Vegetables such as zucchini, carrots, and bell peppers are used in place of meat in this vegetarian version of a traditional Argentine dish.
Traditionally used in Argentina as a marinade or finishing sauce for meat, chimichurri is a sauce comprised of parsley, garlic, vinegar, and olive oil. Here, it serves as a topping for the vegetarian chili, bringing a burst of flavor and brightness to the dish.
In addition to being a delicious main course, Argentinian-Inspired Veggie Chilli with Chimichurri is also a great accompaniment to grilled meats and vegetables. It’s comforting, hearty, and warm qualities make it a go-to dish during the colder months. However, its delicious and satisfying nature makes it appropriate for consumption at any time of year.
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3 Reasons People Love the Argentinian-Inspired Veggie Chilli Recipe with Chimichurri
1. Delicious Flavor: The combination of bold, earthy flavors from the vegetables and the tangy, herbaceous notes from the chimichurri make this dish a crowd-pleaser.
2. Nutritious and Healthy: This vegetarian dish is packed with essential nutrients from the vegetables, such as fiber, vitamins, and minerals, making it a healthy and wholesome meal.
3. Versatile: The dish can be served on its own or as a side dish, making it a versatile recipe that can be enjoyed in different ways.
How To Make Our Argentinian-Inspired Veggie Chilli Recipe with Chimichurri
Ingredients: (8 Servings)
For the Veggie Chilli:
2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
2 zucchinis, diced
2 bell peppers, diced
2 carrots, diced
1 can (14 oz) diced tomatoes
1 can (14 oz) kidney beans, drained and rinsed
1 can (14 oz) black beans, drained and rinsed
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
Salt and pepper, to taste
2 cups vegetable broth
For the Chimichurri:
1 cup packed fresh parsley leaves
3 garlic cloves, minced
1/4 cup red wine vinegar
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/2 cup olive oil
Salt and pepper, to taste
Instructions:
1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the diced zucchini, bell peppers, and carrots and cook until vegetables are tender, about 10 minutes.
3. Add the canned tomatoes, kidney beans, black beans, chili powder, cumin, paprika, salt, and pepper. Stir to combine.
4. Pour in vegetable broth and bring to a boil.
5. Reduce heat and let the chili simmer for 15-20 minutes.
6. While the chili is simmering, make the chimichurri sauce. In a food processor, blend together the parsley, garlic, red wine vinegar, oregano, red pepper flakes, salt, and pepper.
7. With the food processor still running, slowly pour in the olive oil until the mixture is well blended and smooth.
8. Serve the chili hot, topped with a dollop of the chimichurri sauce.
Nutritional Information For the Argentinian-Inspired Veggie Chilli Recipe with Chimichurri
Calories: 230
Carbohydrates: 25g
Protein: 8g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
Sodium: 680mg
Potassium: 630mg
Fiber: 8g
Sugar: 6g
Prep Time: 15 minutes
Cooking Time: 35-40 minutes
Pots, Pans, and Cooking Equipment Needed for the Argentinian-Inspired Veggie Chilli Recipe with Chimichurri
Large pot (for cooking the chili)
Cutting board and knife
Measuring cups and spoons
Food processor (for making the chimichurri)
Wooden spoon or spatula
Can opener
Ladle for serving
Best Way to Store Leftovers From the Argentinian-Inspired Veggie Chilli Recipe with Chimichurri
The best way to store leftover Argentinian-Inspired Veggie Chilli With Chimichurri Recipe is to let it cool to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. For longer storage, it can be frozen for up to 3 months. A freezer-safe container or freezer bags are recommended for freezing.
Substitutions For the Argentinian-Inspired Veggie Chilli Recipe with Chimichurri
Instead of zucchini, you can use yellow squash or eggplant.
Instead of bell peppers, you can use poblano peppers or Anaheim peppers.
Instead of kidney beans, you can use pinto beans or chickpeas.
Instead of black beans, you can use cannellini beans or navy beans.
Substitutions for a Vegetarian Version of the Argentinian-Inspired Veggie Chilli Recipe with Chimichurri
No substitutions are necessary as the recipe is already vegetarian.
Tips and Tricks for Easier Creation
To save time, you can chop the vegetables ahead of time and store them in an airtight container in the refrigerator until ready to use.
You can use canned diced tomatoes instead of fresh tomatoes for convenience.
If you prefer a spicier chili, add more chili powder or red pepper flakes to taste.
If you don’t have a food processor, you can finely chop the parsley and garlic for the chimichurri by hand and mix with the other ingredients.
Side Dishes and Desserts For the Argentinian-Inspired Veggie Chilli Recipe with Chimichurri
Side dishes: Cornbread, crusty bread, steamed rice, quinoa, or salad.
Desserts: Dulce de leche cake, alfajores (Argentinian cookies), flan, or churros.
How To Serve the Argentinian-Inspired Veggie Chilli Recipe with Chimichurri
Ladle the hot chili into bowls and top each serving with a spoonful of chimichurri sauce. Serve with a side of crusty bread or cornbread if desired.
FAQs About the Argentinian-Inspired Veggie Chilli Recipe with Chimichurri
Can I add meat to the Argentinian-Inspired Veggie Chilli Recipe with Chimichurri?
Yes, you can add meat to this recipe by substituting the vegetables with ground beef or turkey. Cook the meat in the pot before adding the vegetables.
Can I make this Argentinian-Inspired Veggie Chilli Recipe with Chimichurri ahead of time?
Yes, you can make this recipe ahead of time and store it in the refrigerator or freezer until ready to eat. Reheat the chili on the stove or in the microwave before serving.
Can I use fresh herbs instead of dried spices?
Yes, you can use fresh herbs instead of dried spices. For every teaspoon of dried spices, use one tablespoon of fresh herbs.
How spicy is the Argentinian-Inspired Veggie Chilli Recipe with Chimichurri?
This recipe has a mild to medium level of spiciness. If you prefer a spicier chili, you can adjust the amount of chili powder or red pepper flakes to taste.
Can I use different types of beans?
Yes, you can use any type of beans you like or have on hand. Black beans and kidney beans are popular choices for chili.
Final Thoughts
The Argentinian-Inspired Veggie Chilli with Chimichurri, is a delicious, healthy, versatile dish that’s easy to make. The recipe can be made with or without meat to suit a variety of tastes.
Vegetables such as zucchini, bell peppers, and carrots are used in place of meat to create a healthy and hearty meal. Chimichurri sauce, used as a garnish, enhances the earthy notes of the chili with its own unique set of flavors.
The Argentinian-Inspired Veggie Chilli with Chimichurri recipe calls for only commonplace items found in most kitchens. It’s a great choice for busy weeknights or for meal prepping because it can be made in advance and stored for later use.
This recipe is versatile and adaptable because some of the ingredients can be swapped out. You can swap out the dried spices for fresh ones, and you can use whatever beans you like.
The Argentinian-Inspired Veggie Chilli with Chimichurri recipe, is a hearty meal that is perfect for any time of year. Without leaving your kitchen, you can enjoy the robust and energizing flavors of Argentinean cuisine.
Argentinian-Inspired Veggie Chilli
Equipment
- Large Pot
- Cutting board and knife
- Measuring cups and spoons
- Food Processor
- Wooden spoon or spatula
- Can opener
- Ladle for serving
Ingredients
For the Veggie Chilli:
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 zucchinis, diced
- 2 bell peppers, diced
- 2 carrots, diced
- 1 14 oz can diced tomatoes
- 1 14 oz can kidney beans, drained
- 1 14 oz can black beans, drained
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and pepper, to taste
- 2 cups vegetable broth
For the Chimichurri:
- 1 cup fresh parsley leaves
- 3 garlic cloves, minced
- ¼ cup red wine vinegar
- ½ tsp dried oregano
- ½ tsp red pepper flakes
- ½ cup olive oil
- Salt and pepper, to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Add the diced zucchini, bell peppers, and carrots and cook until vegetables are tender, about 10 minutes.
- Add the canned tomatoes, kidney beans, black beans, chili powder, cumin, paprika, salt, and pepper. Stir to combine.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and let the chili simmer for 15-20 minutes.
- While the chili is simmering, make the chimichurri sauce. In a food processor, blend together the parsley, garlic, red wine vinegar, oregano, red pepper flakes, salt, and pepper.
- With the food processor still running, slowly pour in the olive oil until the mixture is well blended and smooth.
- Serve the chili hot, topped with a dollop of the chimichurri sauce.
Notes
Tips and Tricks
To save time, you can chop the vegetables ahead of time and store them in an airtight container in the refrigerator until ready to use. You can use canned diced tomatoes instead of fresh tomatoes for convenience. If you prefer a spicier chili, add more chili powder or red pepper flakes to taste. If you don't have a food processor, you can finely chop the parsley and garlic for the chimichurri by hand and mix with the other ingredients.Nutrition
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