Argentinian-Inspired Veggie Chilli
Argentinian-Inspired Veggie Chilli with Chimichurri, a popular staple in many Argentinian kitchens. It is filling, tasty, and healthy.
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Servings: 8 people
Calories: 230 kcal
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
Serving: 1person | Calories: 230kcal | Carbohydrates: 25g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 680mg | Potassium: 630mg | Fiber: 8g | Sugar: 6g
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