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Vegetable Chili [Food Processor Attachment]

Easy to make (and delicious), the dried chiles add a unique flavor as well as a little bit of heat to this chili.

  • Total Time2 Hours 5 Minutes
  • Yield
    10 servings
  • DifficultyIntermediate

Dietary Interests

Vegan, Vegetarian, Gluten-Free, High Fiber, High Protein, Mediterranean, Diabetes Friendly, Nutritarian
Manage Preferences

Submitted by

Vitamix

Ingredients

  • 2 dried pasilla chili [or guajillo chile]
  • 2 cups 480 ml hot water
  • 1 ½ medium 315 g white onion, peeled, quartered
  • 3 275 g celery stalks, cut into large chunks
  • 3 300 g carrots, trimmed, cut into large chunks
  • 6 garlic cloves, peeled
  • 2 large 300 g green bell pepper, trimmed, seeded
  • 2 Tablespoons extra virgin olive oil, optional
  • 1 795 g plum tomatoes, 28 ounce with juice
  • 3 Tablespoons 50 g tomato paste
  • ½ cup 55 g chili powder
  • ¼ cup 25 g paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 Tablespoon kosher salt, optional, optional
  • 12 cups 2.9 l vegetable stock
  • 1 ½ cups 260 g dried kidney beans
  • 1 ½ cups 280 g dried black beans

Directions

    1. Place the dried chilies in a medium heatproof bowl and cover with hot water. Steep for 10 to 15 minutes or until soft and tender. Drain and reserve.
    2. Fit the Food Processor with the Multi-Use Blade. Place onion, garlic, and celery and secure the lid. Pulse 4 to 6 times or until ingredients are chopped uniformly.
    3. Heat a large stockpot over medium heat. Add the olive oil to the pan and heat. Add the chopped onion, garlic, and celery mixture and sauté for 8 to 10 minutes, or until onions are translucent. Fit the Food Processor with the Multi-Use Blade.  Place carrots and bell peppers and secure the lid.  Pulse 4 to 6 times or until chopped uniformly. Add this mixture to the onion, garlic, and celery. Sauté for an additional 8 to 10 minutes.
    4. Place the plum tomatoes, tomato paste, chili powder, paprika, cumin, oregano, salt, and steeped chilies into the food processor bowl. Press start and allow to chop for 45 seconds. Add this mixture to the stockpot of sautéed vegetables. Stir to incorporate.
    5. Lastly, add the vegetable stock and dried beans to the stockpot. Stir to incorporate. Turn heat to medium low and simmer for 90 to 120 minutes, adding additional vegetable stock if needed.
Only Compatible With
Food Processor Attachment
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Nutrition

1 serving (375 g)
Calories 290
Total Fat 4.5g
Total Carbohydrate 52g
Dietary Fiber 13g
Sugars 12g
Protein 16g
Sodium 840g
Saturated Fat 0.5g

Chef's Note

  • This recipe can easily be cut in half if you don't have a large enough pot. It also freezes well.So many layers of flavor and nutrition with all of these ingredients; where to start? How about the fact that just one serving has 16 grams of plant protein and 13 grams of fiber, almost half of what we need in a day. This soup is sure to hit the spot and keep you feeling full.
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