Fall’s got me in a M O O D! A veggie-mood that is.
Lately, I’ve been wanting all the veggies. The kind that you can marinate in some solid seasoning and bake… cauliflower, squash, broccoli heads, zucchini… all of it.
I’ve been making lots of soups since the fall calendar flip, and was recently reminded of a hearty quinoa chili I made a few years ago… (thanks FB photo memories).
I decided to whip up a similar chili again, minus the quinoa, and add in an array of veggies… a vegetarian chili if you will.
The result… deliciousness that I devoured for days.
You can really get creative with this one too. I chose veggies that hold up really well in soup, but be advised, you can add any vegetables that appeal to you.
If you’re a meat eater, you could definitely throw in some cooked, ground turkey meat. I like the Impossible Meat block. I’ll season it in a pan and then add it to this dish. Because of it’s lengthy ingredients list, I do try to limit it however, which is why I went all vegetables this time around. Plus, this chili really doesn’t need any meat because the vegetables are so hearty.
This could not be easier to make either. Grab a pot, add some oil, veggies and spices and… ya’ done!
For my chili I did 2 sweet potatoes, 2 bell peppers, 1 onion, some amazing mushrooms that I picked up at Costco, a few tomatoes, green chilis, beans and a handful of spices.
Start by sautéing your onion and garlic.
Add your veggies and spices and let it simmer a few minutes.
Add chilis and broth, close the lid and let things soften. Don’t add your beans just yet.
After roughly 10 minutes, throw in your beans, close lid and let it simmer a little longer.
Once everything has softened, grab a bowl and ring the bell… dinner is served!
Serve with fresh lime juice (a must!) and a dollop of dairy-free sour cream, green onions (another must!) and a little avocado.
Time to enjoy this dish that is bursting with flavor and loaded with vitamins and minerals.
You get a little spice mixed with freshness with the lime juice. It’s so delicious and I promise, you won’t miss the meat!
A chili that will fill you up, without weighing you down? You bet! Try it!
Vegetarian Chili Ingredients:
- 2 tablespoon olive oil
- 3 cloves garlic, minced
- 1 yellow onion, chopped
- 2 bell pepper, diced
- 2 medium sweet potatoes, cubed
- 1 1/2 cup mushrooms
- 1 4 oz can green chili’s
- 1 can diced tomatoes
- 32 oz vegetable broth
- 1 can black beans
- 1 can kidney beans
- 1 tablespoon mild chili powder
- 1/2 tablespoon cumin
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- dash of cayenne pepper (to taste)
- ¼ teaspoon salt (to taste)
- Freshly ground black pepper
- The juice of two limes
- Garnish:
- Tortilla chips
- Lime juice
- Green onion
- Avocado
- Cilantro
- Dairy-free Sour cream
- Cheese
- Start by chopping up your veggies. If you want things chunkier, cut into bigger pieces otherwise, chop into smaller piece.
- Place olive oil in a large pot on medium high heat. Add garlic and onion and sauté for 2-3 minutes then add in veggies: bell peppers, sweet potatoes, mushrooms, diced tomatoes and green chiles, sauté for another 5-minutes.
- Next add in all your spices, except the lime juice, and broth. Cover. Let simmer for 10 minutes on low heat, or until sweet potatoes soften.
- Finally add in beans, cover and let simmer a few more minutes. Hit it with fresh lime juice then serve.
- Serve with more lime juice, green onions, cilantro etc.
NOTES:
*If you don’t want to mess with spices, use a taco seasoning packet. You might need to add in a little more garlic powder, cumin, paprika…. taste and assess. Also, salt and pepper to taste.
