Argentinian-Inspired Veggie Chilli
230kcal
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
Equipment
- Large Pot
- Cutting board and knife
- Measuring cups and spoons
- Food Processor
- Wooden spoon or spatula
- Can opener
- Ladle for serving
Method
- 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.
Nutrition
Serving1personCalories230kcalCarbohydrates25gProtein8gFat12gSaturated Fat2gCholesterol0mgSodium680mgPotassium630mgFiber8gSugar6g