Cleveland Clinic Vegetarian Chili Recipe Using Salsa Guide

When the chill of fall or winter sets in, nothing warms the soul quite like a hearty bowl of chili. But what if you’re looking for a delicious, nutritious vegetarian option that doesn’t skimp on flavor?

The Cleveland Clinic Vegetarian Chili recipe using salsa is a fantastic choice. This vibrant, protein-packed chili combines wholesome beans, fresh vegetables, and tangy salsa to create a meal that’s as comforting as it is healthy.

Best of all, it’s easy to make, perfect for busy weeknights or meal prepping for the week ahead.

This recipe is inspired by the Cleveland Clinic’s commitment to heart-healthy, plant-based eating, offering a delightful way to enjoy chili without any meat. The use of salsa adds a bright, zesty twist that elevates the traditional chili base.

Whether you’re a seasoned vegetarian or just wanting to add more meatless meals to your diet, this chili will quickly become a staple in your kitchen.

Why You’ll Love This Recipe

This vegetarian chili is packed with flavor, fiber, and protein, making it a nourishing meal that keeps you full and satisfied. Using salsa as part of the liquid base infuses the chili with a fresh, tangy taste, eliminating the need for canned tomatoes or extra seasoning.

It’s also incredibly versatile—easy to customize with your favorite beans or veggies.

Another reason to love this recipe is its simplicity. You only need one pot and about 45 minutes of cooking time to create a dish that tastes like it’s been simmering for hours.

Plus, it’s freezer-friendly, making it perfect for batch cooking. It’s a heart-healthy meal that’s low in fat, high in antioxidants, and naturally gluten-free.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 bell pepper, diced (red or green)
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 (16 oz) jar of your favorite salsa (mild or spicy depending on preference)
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed
• 1 cup vegetable broth (low sodium)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional for heat)
• Salt and black pepper to taste
• 1 cup frozen corn kernels
• Fresh cilantro for garnish (optional)
• 1 lime, cut into wedges (optional)

Equipment

• Large heavy-bottomed pot or Dutch oven
• Cutting board
• Chef’s knife
• Wooden spoon or spatula
• Measuring spoons and cups
• Can opener
• Ladle for serving

Instructions

1. Heat olive oil in your pot over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes until translucent and slightly golden.
2. Add the minced garlic, diced bell pepper, carrots, and celery. Cook for another 5-7 minutes, stirring occasionally, until the vegetables soften.
3. Stir in the chili powder, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute to toast the spices and release their flavors.
4. Pour in the jar of salsa and vegetable broth. Stir well to combine all the ingredients.
5. Add the black beans, kidney beans, and pinto beans. Mix thoroughly and bring the chili to a gentle simmer.
6. Reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, stirring occasionally to prevent sticking.
7. Five minutes before the chili is done, stir in the frozen corn kernels. Allow them to heat through.
8. Taste and adjust seasoning with salt and black pepper as needed.
9. Serve hot, garnished with fresh cilantro and lime wedges on the side for an extra burst of brightness.

Tips & Variations

“For a creamier texture, stir in a few tablespoons of plain Greek yogurt or avocado slices when serving.”

If you want to add more veggies, chopped zucchini, mushrooms, or even sweet potatoes work beautifully in this chili. For a smoky depth, try adding a chipotle pepper in adobo sauce along with the salsa.

If you prefer a milder chili, choose a mild salsa and reduce the cayenne pepper or omit it entirely.

For extra protein, toss in some cooked quinoa or bulgur wheat. You can also substitute any canned beans you have on hand.

Leftovers taste even better the next day and freeze well for up to 3 months.

Nutrition Facts

Serving Suggestions

This chili pairs wonderfully with a variety of sides and toppings. For a classic touch, serve it over brown rice or quinoa.

Cornbread or a warm whole-grain roll also complement the flavors nicely.

Top with diced avocado, shredded cheese, or a dollop of sour cream or Greek yogurt. Freshly chopped green onions, jalapeños, or pickled peppers like those found in the Pickled Cherry Pepper Recipe add a zesty kick.

For a lighter option, serve it with a crisp green salad or try it alongside a recipe like the Thelma Sanders Squash Recipe to balance warmth and freshness.

Conclusion

The Cleveland Clinic Vegetarian Chili using salsa is a shining example of how simple, wholesome ingredients can come together to create an unforgettable meal. It’s perfect for anyone looking to enjoy a comforting, plant-based dish full of flavor and nutrition.

The use of salsa not only simplifies the recipe but adds an exciting twist that makes this chili stand out.

Whether you’re cooking for family, meal prepping for the week, or entertaining friends, this chili is a crowd-pleaser that satisfies every time. Don’t hesitate to customize it with your favorite veggies or beans to make it your own.

If you enjoyed this recipe, be sure to explore more delicious dishes like the Bariatric Meatloaf Recipe for a hearty meat option or the creamy delight of the Peanut Butter Gelato Recipe for dessert. Happy cooking and enjoy every hearty, healthy bite!

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