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Smoky Chili Non Carne

Here’s a delicious recipe for Smoky Chili Non Carne from The Kentucky Fresh Cookbook.

For a long time I was faithful to an old Jane Brody vegetarian chili recipe. Her list of spices seemed daunting, but the chili was so full of complex flavor, I kept on making the chili. This recipe for a spice-filled chili is my adaptation of her recipe. When I make chili I’d rather build the flavor than make the chili too hot. If more heat is desired, a shake of hot red pepper sauce does the trick. The smoky flavor and a rich red color come from the smoked paprika.

Makes 10 servings

2 tablespoons olive oil

1 medium onion, chopped (about 1 cup)

4 large carrots, peeled and sliced thin

2 cloves garlic, minced

2 tablespoons mild chili powder

2 tablespoons ground cumin

2 teaspoons thyme

1 teaspoon smoked paprika

1/2 teaspoon ground coriander

Generous pinch ground cloves

Generous pinch ground allspice

1 teaspoon salt

2 tablespoons pure maple syrup or Kentucky honey

3/4 cup reduced-sodium vegetable juice (one 6-ounce can)

1 1/2 cups diced fresh or canned tomatoes (one 15-ounce can)

1 1/2 cups cooked or canned chick peas, drained (one 15-ounce can)

1 1/2 cups cooked or canned red beans, drained (one 15-ounce can)

1 1/2 cups cooked or canned black beans, drained (one 15-ounce can)

2 cups reduced-sodium vegetable or chicken broth

3 cups cooked brown rice

Chopped avocado for garnish

Sliced green onions for garnish

In a Dutch oven heat the olive oil over medium heat. Add the onion and carrot and cook until the onions are soft and golden, about 10 minutes. Mix in the garlic, chili powder, cumin, thyme, smoked paprika, coriander, cloves, allspice, and salt and cook, stirring, for 1 minute. Stir in the maple syrup or honey, vegetable juice, tomatoes, chickpeas, red beans, black beans, and chicken broth. Bring to a boil, reduce the heat to a simmer, and cook for 30 minutes. Serve over a portion of cooked brown rice and garnish with chopped avocado and sliced green onions.

Source: The Kentucky Fresh Cookbook by Maggie Green, RD

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About The Author

Elisa Zied is a nationally recognized and award-winning health and nutrition expert, author, speaker, and spokesperson. A trusted source of food, nutrition, and health information, Elisa has garnered millions of media impressions, lending her expertise and real-world perspective to dozens of TV shows, web sites, news organizations and magazines. She’s the author of four nutrition books. An avid walker, she loves motivating others to #moveitorloseit. A book lover, she recently earned a certificate in children’s literature from Stony Brook Southampton and is currently working on several young adult novels. You can find her previous Food, Fitness & Fiction posts here and connect with her on Twitter, Instagram and Facebook.

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