Argentinian-Inspired Veggie Chilli With Chimichurri offers a vegetarian take on traditional Argentine flavors. This hearty dish is packed with beans, vegetables, and Argentine-spiced steak seasonings, topped with a generous drizzle of authentic chimichurri. Serve it alongside canastitas for a complete meal that satisfies both vegetarians and meat lovers. The vibrant, fresh flavors of the chimichurri sauce perfectly balance the rich, smoky notes in the chili, making it a delightful fusion of flavors.
During our visit to Argentina, Laurel and I tried the Argentinian-Inspired Veggie Chilli With Chimichurri, a dish that perfectly blended local influences with a modern twist. The chili was rich and thick, with an array of vegetables that created a colourful and inviting presentation. The topping of chimichurri added a fresh, herbaceous layer, making the Argentinian-Inspired Veggie Chilli With Chimichurri both visually appealing and deliciously complex. The vibrant green of the chimichurri contrasted beautifully with the warm, hearty base of the chili.
The Argentinian-Inspired Veggie Chilli With Chimichurri was served in a generous bowl, showcasing the rich, chunky texture of the chili and the vibrant green topping. Each spoonful revealed a satisfying mix of vegetables, all enhanced by the tangy chimichurri. The easy-to-use chimichurri not only complemented the chilli but also elevated its taste, adding a bright, zesty touch that balanced the dish’s overall richness.
Ingredients For the Argentinian-Inspired Veggie Chilli Recipe
For the Veggie Chilli:
Olive Oil
Onion
Garlic Cloves
Zucchinis
Bell peppers
Carrots
Diced Tomatoes
Kidney Beans
Black Beans
Chili Powder
Ground Cumin
Paprika
Salt
Pepper
Vegetable Broth
For the Chimichurri:
Parsley leaves
Garlic Cloves
Red Wine Vinegar
Dried Oregano
Red Pepper Flakes
Olive Oil
Salt
Pepper
Cooking Instructions
- Heat olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Add the diced zucchini, bell peppers, and carrots and cook until vegetables are tender, about 10 minutes.
- Add the canned tomatoes, kidney beans, black beans, chili powder, cumin, paprika, salt, and pepper. Stir to combine.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and let the chili simmer for 15-20 minutes.
- While the chili is simmering, make the chimichurri sauce. In a food processor, blend together the parsley, garlic, red wine vinegar, oregano, red pepper flakes, salt, and pepper.
- With the food processor still running, slowly pour in the olive oil until the mixture is well blended and smooth.
- Serve the chili hot, topped with a dollop of the chimichurri sauce.
5 Reasons to Love Traditional Argentinian Recipes
1. Rich Grilling Tradition
Reason: The art of grilling, or asado, is deeply ingrained in Argentinian culture. The emphasis on high-quality beef and simple seasoning lets the natural flavors shine, making each bite satisfying.
2. Diverse Flavors
Reason: Argentinian cuisine offers a wide variety of flavors, from the tangy chimichurri sauce to the sweet richness of dulce de leche. This diversity means there’s always something new and exciting to taste.
3. Family Atmosphere
Reason: Every dish in Argentina tells a story, reflecting the country’s history and cultural influences. Whether it’s a traditional empanada or a comforting bowl of locro, each meal connects you to the country’s vibrant heritage.
4. Fresh, Local Ingredients
Reason: Argentinian food emphasizes fresh, local ingredients, from the beef to the vegetables used in salads. This focus on quality ensures that each dish is flavorful and nourishing.
5. Community and Family
Reason: Meals in Argentina are more than just about food; they are a way to bring people together. The communal experience of sharing an asado or a family dinner creates strong bonds and lasting memories.
10 Tips for Cooking Traditional Argentinian Recipes
1. Select the Best Beef Cuts
Tip: Choose cuts like ribeye, sirloin, or flank for traditional Argentinian dishes. Look for well-marbled meat for optimal flavor.
Why: The quality of the beef is crucial in Argentinian cuisine, where grilling (asado) is central. Well-marbled meat ensures tenderness and juiciness.
2. Use Hardwood Charcoal for Grilling
Tip: Opt for hardwood charcoal instead of briquettes when grilling. It burns hotter and imparts a smoky flavor to the meat.
Why: The type of charcoal used can significantly affect the taste of grilled dishes, a key element in Argentinian cooking.
3. Marinate with Simple Ingredients
Tip: Use basic marinades of olive oil, garlic, lemon, and fresh herbs for meats. Avoid overpowering the natural flavor of the meat.
Why: Argentinian cuisine values the natural taste of ingredients. Simple marinades enhance the flavor without overwhelming it.
4. Cook Empanadas with a Golden Crust
Tip: Brush empanadas with an egg wash before baking to achieve a golden, crispy crust.
Why: A golden crust not only improves the texture but also adds an appealing visual aspect, making the empanadas more appetizing.
5. Serve Chimichurri as a Condiment
Tip: Prepare chimichurri using fresh parsley, garlic, oregano, vinegar, and olive oil. Serve it alongside grilled meats.
Why: Chimichurri is a staple in Argentinian cuisine, complementing the rich flavors of grilled meats with its tangy and herbaceous profile.
6. Cook Milanesa to a Crispy Perfection
Tip: Fry breaded beef or chicken cutlets in hot oil until golden brown. Drain on paper towels to remove excess oil.
Why: The crispiness of Milanesa is key to its appeal. Proper frying ensures a crunchy exterior while keeping the meat tender inside.
7. Prepare Locro for a Hearty Meal
Tip: Slow-cook a mix of corn, beans, pork, and chorizo for several hours. Season with paprika, cumin, and bay leaves.
Why: Locro is a traditional stew enjoyed during national celebrations, and its long cooking time allows the flavors to meld together, creating a rich and hearty dish.
8. Use Fresh Ingredients for Salads
Tip: Include fresh tomatoes, lettuce, onions, and boiled eggs in salads. Dress with olive oil, vinegar, and salt.
Why: Fresh ingredients are essential in Argentinian salads, providing a crisp and refreshing contrast to heavier meat dishes.
9. Achieve the Perfect Dulce de Leche Consistency
Tip: Cook sweetened condensed milk slowly, stirring frequently until it thickens and turns a caramel color.
Why: Dulce de leche is a beloved dessert component in Argentina. Its smooth, rich texture enhances pastries and sweets like alfajores.
10. Serve Wine to Complement the Meal
Tip: Pair Argentinian dishes with Malbec wine, known for its deep flavor and smooth finish.
Why: Wine is a vital part of Argentinian dining culture. A well-chosen wine enhances the dining experience by complementing the flavors of the food.
5 FAQ For the Argentinian-Inspired Veggie Chilli Recipe
Q: What is Argentinian-inspired veggie chilli with chimichurri?
A: Argentinian-inspired veggie chilli with chimichurri is a plant-based dish that combines a hearty vegetable chilli with a flavorful chimichurri sauce, offering a taste of Argentine cuisine with a vegetarian twist.
Q: How do you make Argentinian-inspired veggie chilli with chimichurri?
A: To make Argentinian-inspired veggie chilli with chimichurri, cook a variety of vegetables like beans, tomatoes, peppers, and onions with spices, then top the dish with freshly made chimichurri sauce consisting of parsley, garlic, and olive oil.
Q: What ingredients are used in Argentinian-inspired veggie chilli with chimichurri?
A: Argentinian-inspired veggie chilli with chimichurri typically includes vegetables like beans, tomatoes, and peppers for the chilli, while the chimichurri is made with parsley, garlic, red wine vinegar, and olive oil.
Q: Can I make Argentinian-inspired veggie chilli with chimichurri vegan?
A: Yes, Argentinian-inspired veggie chilli with chimichurri can be made completely vegan by using only plant-based ingredients in the chilli and ensuring the chimichurri sauce is prepared with vegan-friendly components like olive oil and fresh herbs.
Q: What dishes go well with Argentinian-inspired veggie chilli with chimichurri?
A: Dishes like rice, quinoa, or cornbread pair well with Argentinian-inspired veggie chilli with chimichurri, as the chimichurri adds a fresh and tangy contrast to the rich and hearty veggie chilli.
Argentinian-Inspired Veggie Chilli
Equipment
- Large Pot
- Cutting board and knife
- Measuring cups and spoons
- Food Processor
- Wooden spoon or spatula
- Can opener
- Ladle for serving
Ingredients
For the Veggie Chilli:
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 zucchinis, diced
- 2 bell peppers, diced
- 2 carrots, diced
- 1 14 oz can diced tomatoes
- 1 14 oz can kidney beans, drained
- 1 14 oz can black beans, drained
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and pepper, to taste
- 2 cups vegetable broth
For the Chimichurri:
- 1 cup fresh parsley leaves
- 3 garlic cloves, minced
- ¼ cup red wine vinegar
- ½ tsp dried oregano
- ½ tsp red pepper flakes
- ½ cup olive oil
- Salt and pepper, to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Add the diced zucchini, bell peppers, and carrots and cook until vegetables are tender, about 10 minutes.
- Add the canned tomatoes, kidney beans, black beans, chili powder, cumin, paprika, salt, and pepper. Stir to combine.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and let the chili simmer for 15-20 minutes.
- While the chili is simmering, make the chimichurri sauce. In a food processor, blend together the parsley, garlic, red wine vinegar, oregano, red pepper flakes, salt, and pepper.
- With the food processor still running, slowly pour in the olive oil until the mixture is well blended and smooth.
- Serve the chili hot, topped with a dollop of the chimichurri sauce.
1 comment
I am not vegan but my daughter is and I made this since she was us. She loved it.
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