Vegetarian Chile Colorado
Brimming with bold, smoky flavors, Vegetarian Chile Colorado is a hearty one-pot dish that transforms traditional Mexican cuisine into a plant-based marvel. This recipe highlights a rich sauce made from rehydrated guajillo and ancho chilies blended to silky perfection, incorporating aromatic spices like cumin, smoked paprika, and oregano for an irresistible depth of flavor. Nutrient-packed black beans, kidney beans, and pinto beans provide protein and texture, while diced tomatoes and vegetable broth bring balance and vibrancy to the dish. Simmered to perfection and finished with fresh cilantro, this vegetarian chile is a comforting and satisfying meal, ideal for chili lovers seeking a meat-free option. Serve it piping hot with rice, tortillas, or your favorite toppings for a warming experience that’s perfect for family dinners or casual get-togethers. Keywords: Vegetarian Chile Colorado, Mexican vegetarian recipe, smoky chili sauce, plant-based comfort food, easy bean chili.
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Recipe Information
Ingredients
- 6 pieces dried guajillo chilies
- 3 pieces dried ancho chilies
- 2 cups boiling water
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 pieces garlic cloves, minced
- 1 teaspoon cumin powder
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 3 cups vegetable broth
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned pinto beans, drained and rinsed
- 14.5 ounces diced tomatoes
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 cup chopped fresh cilantro
Instructions
Remove stems and seeds from guajillo and ancho chilies.
Place the chilies in a bowl and cover them with boiling water. Let them soak for 20 minutes until softened. Drain, reserving the soaking liquid.
In a blender, combine the soaked chilies with 1 cup of the soaking liquid and blend until smooth. Set aside.
Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 5-7 minutes until translucent.
Add minced garlic, cumin powder, oregano, and smoked paprika to the pot. Stir and cook for 1-2 minutes until fragrant.
Add the chili puree to the pot and stir well with the onion and spice mixture.
Pour in the vegetable broth, and add the drained and rinsed black beans, kidney beans, and pinto beans.
Add the diced tomatoes with their juice, salt, and ground black pepper. Stir to combine.
Bring the pot to a boil, then reduce the heat to low and let it simmer uncovered for about 40-45 minutes, stirring occasionally.
Taste and adjust seasoning if needed.
Remove from heat and stir in chopped fresh cilantro.
Serve hot, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
1977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6500 mg | 283% | |
| Total Carbohydrate | 319.8 g | 116% | |
| Dietary Fiber | 110.5 g | 395% | |
| Total Sugars | 36.7 g | ||
| Protein | 98.9 g | 198% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 852 mg | 66% | |
| Iron | 34.8 mg | 193% | |
| Potassium | 7836 mg | 167% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
