Vegetarian chili

By Hallmark staff on November 26th, 2023
Rich Nut Chickpea Vegetarian Chili 600

This rich Vegetarian Chili recipe features cashews, broccoli, tomatoes and chickpeas, with a dash of cocoa powder for an added layer of flavour. Garnish this hearty, protein-packed Vegetarian Chili with yogourt and cilantro, and you've got a hot and healthy meal made in minutes.

Yield: 6 servings

Nutrition facts: Per serving: 448 calories, 18 g fat, 49 g carbohydrates (13 g fibre), 29 g protein, 895 mg sodium

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Rich Nut Chickpea Vegetarian Chili 600

Ingredients

  • 1 cup raw cashews
  • 4 tsp. chili powder
  • 2 tsp. unsweetened cocoa powder
  • 4 tsp. olive oil
  • 2 medium onions, chopped
  • 5 cloves garlic, minced
  • 1 tsp. sugar
  • 4 cups small broccoli florets (9 oz.)
  • ¾ tsp. salt
  • 2¼ cups water
  • 1 can (28 oz.) crushed tomatoes
  • 1 can (19 oz.) chickpeas, rinsed and drained
  • 12 oz. soy or vegetable-protein crumbles (about 2 cups)
  • For the garnishes
  • 1 cup low-fat dairy or soy yogourt
  • 2 tsp. grated lemon zest
  • ½ tsp. coarsely ground pepper
  • 3 plum tomatoes, chopped
  • 2 tsp. lemon juice
  • ⅓ cup minced cilantro

Directions

  1. In a food processor, combine the cashews, chili powder and cocoa. Pulse the mix until it’s the texture of coarse meal. Be careful not to turn it into a paste.
  2. In a Dutch oven, heat the oil over medium heat. Add the onions and garlic. Sprinkle with the sugar and cook, stirring, until the onions are softened and begin to turn gold, 5 to 7 minutes.
  3. Add the broccoli, salt and ¼ cup of the water. Cover and cook for 2 minutes. Stir in the cashew mixture, remaining 2 cups water and the crushed tomatoes.
  4. Bring to a boil over high heat. Reduce to a simmer, cover and cook for 10 minutes. Stir in the chickpeas and soy crumbles, and simmer, uncovered and stirring occasionally, for 10 minutes. Add more chili powder and salt if needed.
  5. Meanwhile, in a small bowl, blend the yogourt, lemon zest and pepper. In another bowl, combine the chopped tomatoes, lemon juice and cilantro. Serve the chili topped with the garnishes.
Tip: For a creamier yogourt topping, spoon the yogourt into a fine-mesh sieve and let it drain while you cook the chili.