Recipe: Simple & Nourishing Vegan Chili

Scroll down for the Recipe!

 

The most nourishing winter meal! Does it get better than warm chili stew and a freshly baked loaf of cornbread? I think not.

Comfort food can be both delicious and healthy! Bonus: make an extra large pot of chili and you have a quick protein-rich meal ready to go throughout the week when you’re short on time.

While the Chili is simmering, go ahead and prepare the vegan cornbread! They should both finish about the same time so you have a killer winter feast on your hands.

Always start with fresh ingredients!
Chop those veggies. Prep time is only 10min!

 

SIMPLE & NOURISHING VEGAN CHILI

Yields: 6 servings
Prep Time: 10min
Cook Time: 30min

 

INGREDIENTS:

  • 2 Tbs. extra-virgin olive oil
  • 1 medium yellow or red onion, chopped
  • 1 large red bell pepper, chopped
  • 2 large carrots, chopped
  • 3 ribs celery, chopped
  • ½ tsp. salt, divided
  • 3-4 cloves garlic, minced
  • 1-2 Tbs. chili powder (depending on desired spiciness)
  • 2 tsp. ground cumin
  • 1 ½ tsp. smoked paprika
  • 1 tsp. dried oregano
  • 1 large 28 oz can of diced tomatoes with juice
  • 1 can (15 oz.) black beans, rinsed & drained
  • 1 can (15 oz.) white beans, rinsed & drained
  • 1 can (15 oz.) pinto beans, rinsed & drained
  • 2 cups vegetable broth or water
  • 1 bay leaf
  • 1-2 tsp. fresh lime juice, optional to taste
  • Optional Garnishes: avocado, chopped cilantro, etc.

 

INSTRUCTIONS:

In a large pot over medium heat, warm the olive oil until shiny. Add chopped onion, bell pepper, carrot, celery and ¼ teaspoon of salt. Stir occasionally, until the veggies are tender and the onion is translucent, about 7-10 minutes.

Add the garlic, chili powder, cumin, smoked paprika and oregano. Stir and cook for 1 minutes.

Add diced tomatoes and juices, drained and rinsed black beans, pinto beans and white beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Reduce heat and continue to cook for 30 minutes, stirring occasionally.

Remove the chili from the heat. For a creamy, thick texture, blend 1-2 cups of the chili in a blender and then pour the mixture back into the pot. Done!

Keeps for 4 days in the fridge, or freeze it for long-term storage.

 

Let me know in the comments if you try it and like it!

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