Vegetarian Chili

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 163.

	this recipe	typical
liquid	55%	23%
fat	1%	1%
aromatics	13%	16%
salt	0%	0%
vegetables and beans	79%	58%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

14 g	1 tbsp. extra-virgin olive oil
150 g	1 medium yellow onion, chopped
120 g	1 red bell pepper, seeds and ribs removed, chopped
122 g	2 carrots, finely chopped
9 g	3 cloves garlic, finely chopped
15 g	1 jalapeño, finely chopped
16 g	1 tbsp. tomato paste
439 g	1 (15.5-oz.) can black beans, drained, rinsed
439 g	1 (15.5-oz.) can kidney beans, drained, rinsed
439 g	1 (15.5-oz.) can pinto beans, drained, rinsed
794 g	1 (28-oz.) can fire roasted tomatoes
720 g	3 c. low-sodium vegetable broth
16 g	2 tbsp. chili powder
7 g	1 tbsp. ground cumin
2 g	2 tsp. dried oregano
	Kosher salt
	Freshly ground black pepper
	Shredded cheddar, sour cream, and fresh cilantro, for serving

Method: 3 steps, published by www.delish.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This is the first vegetarian recipe I have ever made for my family (quarantine food). We are trying to switch to a less meat-heavy diet. It is BY FAR the best chili I've had, and this is coming from a former major carnivore. Unlike some other commenters who wa” — a cook, 5★

“This recipe is amazing! My family does not like very spicy foods, so I omitted the jalapeno and the cumin and only used 1.5 tbsp of chili powder. I also added a 14 oz can of regular diced/chopped tomatoes along with the 28 oz of fire roasted ones. When I ad” — a cook, 5★