Vegetarian Chile Colorado

Elevate your next meatless meal with this bold and flavorful Vegetarian Chile Colorado! This hearty dish captures the essence of traditional chile colorado, swapping meat for a medley of protein-packed black, kidney, and pinto beans. Featuring a rich, smoky sauce crafted from dried guajillo and ancho chilies, this recipe layers in fragrant spices like cumin, oregano, and smoked paprika for a depth of flavor that’s irresistibly satisfying. Simmered to perfection with diced tomatoes and vegetable broth, this vegan-friendly chili is perfect for cozy dinners or meal prep. Garnish with fresh cilantro and serve with warm tortillas, rice, or crusty bread for a vibrant, comforting meal that’s sure to impress.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

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

Directions

Step 1

Remove stems and seeds from guajillo and ancho chilies.

Step 2

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.

Step 3

In a blender, combine the soaked chilies with 1 cup of the soaking liquid and blend until smooth. Set aside.

Step 4

Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 5-7 minutes until translucent.

Step 5

Add minced garlic, cumin powder, oregano, and smoked paprika to the pot. Stir and cook for 1-2 minutes until fragrant.

Step 6

Add the chili puree to the pot and stir well with the onion and spice mixture.

Step 7

Pour in the vegetable broth, and add the drained and rinsed black beans, kidney beans, and pinto beans.

Step 8

Add the diced tomatoes with their juice, salt, and ground black pepper. Stir to combine.

Step 9

Bring the pot to a boil, then reduce the heat to low and let it simmer uncovered for about 40-45 minutes, stirring occasionally.

Step 10

Taste and adjust seasoning if needed.

Step 11

Remove from heat and stir in chopped fresh cilantro.

Step 12

Serve hot, garnished with additional cilantro if desired.

Nutrition Facts

Serving size	(3214.2g)

Amount per serving	% Daily Value*
Calories	1977.2

Total Fat 49.4g	0%
Saturated Fat 8.2g	0%
Polyunsaturated Fat 4.8g
Cholesterol 0mg	0%
Sodium 6500.4mg	0%
Total Carbohydrate 319.8g	0%
Dietary Fiber 110.5g	0%
Total Sugars 36.7g
Protein 98.9g	0%

Vitamin D 0IU	0%
Calcium 852.3mg	0%
Iron 34.8mg	0%
Potassium 7836.0mg	0%

*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.

Source of Calories

Fat: 21.0%

Protein: 18.7%

Carbs: 60.4%