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!
Ingredients Directions 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. Add minced garlic and saute until fragrant, about 1-2 minutes. Stir in chicken broth, tomato sauce, tomatoes, all spices, and grains. Raise to a light boil then simmer for 15 minutes. 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! 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. Add minced garlic and saute until fragrant, about 1-2 minutes. Stir in chicken broth, tomato sauce, tomatoes, all spices, and grains. Raise to a light boil then simmer for 15 minutes. 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!
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