Vegetable Chili

Vegetable Chili

For every lazy day, busy day, chilly day, and any day in between, this chili is perfect. My (mostly plant-based) family even made it for Thanksgiving! Nutritious and flavorful, it’s easier than easy to make. Simply let it simmer while the veggies get tender and the aroma fills your kitchen. Packed with plant based protein, whole grains, tons of vegetables, and a moderate amount of spice, it leaves a warm feeling of satisfaction and wellness. All that’s left to do is place the leftovers in the refrigerator or freezer and enjoy some time with your family or loved ones. Just be sure to save the recipe, you might want to come back to it over and over!

 

AuthorLily ClapperCategory, , DifficultyBeginner

Yields1 Serving
Prep Time10 minsCook Time30 minsTotal Time40 mins

 1 tbsp olive oil
 4 mini bell peppers
  large onion
 3 cloves garlic
 mini carrots
 32 fl oz chicken broth (may use vegetable broth)
 28 oz can whole peeled tomatoes
 3 large spoonfuls tomato sauce
 2 tsp chili powder
 2 tsp cumin
 2 tsp smoked paprika
 2 tsp oregano
 2 tsp basil
 ½ tsp chipotle chili pepper
 ½ cup mixed grains (quinoa, farro, etc.), couscous, and/or orzo.
 1 can black beans (drained)
 1 can chickpeas (drained)
 ½ cup edamame
 1 can corn (drained)
 1 zucchini, sliced in quarters

1

Dice onions, bell peppers, and carrots. Saute on medium heat in a large pot with olive oil for about 5 minutes, or until translucent. While sauteing, transfer tomatoes into small bowl with all of their juice. Mush tomatoes with hands until broken into small pieces.

2

Add minced garlic and saute until fragrant, about 1-2 minutes.

3

Stir in chicken broth, tomato sauce, tomatoes, all spices, and grains. Raise to a light boil then simmer for 15 minutes.

4

Add in black beans, chickpeas, edamame, corn, and zucchini. Simmer for 10 more minutes. Let cool, top with cheese, chives, sour cream, tortilla strips or desired toppings, enjoy!

Ingredients

 1 tbsp olive oil
 4 mini bell peppers
  large onion
 3 cloves garlic
 mini carrots
 32 fl oz chicken broth (may use vegetable broth)
 28 oz can whole peeled tomatoes
 3 large spoonfuls tomato sauce
 2 tsp chili powder
 2 tsp cumin
 2 tsp smoked paprika
 2 tsp oregano
 2 tsp basil
 ½ tsp chipotle chili pepper
 ½ cup mixed grains (quinoa, farro, etc.), couscous, and/or orzo.
 1 can black beans (drained)
 1 can chickpeas (drained)
 ½ cup edamame
 1 can corn (drained)
 1 zucchini, sliced in quarters

Directions

1

Dice onions, bell peppers, and carrots. Saute on medium heat in a large pot with olive oil for about 5 minutes, or until translucent. While sauteing, transfer tomatoes into small bowl with all of their juice. Mush tomatoes with hands until broken into small pieces.

2

Add minced garlic and saute until fragrant, about 1-2 minutes.

3

Stir in chicken broth, tomato sauce, tomatoes, all spices, and grains. Raise to a light boil then simmer for 15 minutes.

4

Add in black beans, chickpeas, edamame, corn, and zucchini. Simmer for 10 more minutes. Let cool, top with cheese, chives, sour cream, tortilla strips or desired toppings, enjoy!

Vegetable Chili



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