Chili is a dish with deep roots in the cuisine of the southwestern United States, particularly in Texas, where it became popular as a hearty and comforting meal for cowboys and field workers. Its original name is "chili con carne," as it traditionally includes beef, chilies, and beans. However, the meatless version has been gaining popularity in various regions, especially among those seeking vegetarian or vegan options.
In Latin America, this dish may have different names depending on the country. For example, in Mexico, it is simply known as "chile sin carne" or "vegetarian chili," while in countries like Argentina or Chile, it is sometimes called "spicy legume stew." Despite variations in name and presentation, the essence of chili - a spicy and nutritious stew - remains throughout the region, adapting to local ingredients and dietary preferences.
How to Make Hearty Meatless Chili
This meatless chili recipe is a perfect option for those who want a flavorful, nutritious, and easy-to-prepare dish. Using legumes such as lentils, chickpeas, and red beans, along with a mix of vegetables and spices, you will achieve a thick and comforting stew.
Ingredients:
Onion soup mix, water, chickpeas, red beans, tomatoes, lentils, celery, chili powder, cumin, garlic, and red bell pepper.
Preparation Steps:
In a large saucepan or stockpot, combine all ingredients.
Bring to a boil, then simmer, covered, stirring occasionally, for 20 minutes or until the lentils are almost tender.
Remove the lid and simmer, stirring occasionally, for an additional 30 minutes or until the liquid is almost absorbed and the lentils are tender.
Serve, if desired, over hot cooked brown or white rice and top with shredded cheddar cheese.
