Hi folks. Let's be honest. It's the time of the year that you just want to get cozy with some warm comfort food, play board games with a group of pals, or watch a movie or The Olympics, right? Well, I know this is where my tastebuds and my brain are at, but I also want to feast in a healthy and clean fashion. The solution? A hearty bowl of Vegan Chili.
Vegan Chili is quick and easy to make...it really is the dicing of the veggies that takes the most time. The trick is in the simmering ~ the longer you keep it simmering, the more flavor you will get. You can throw all of this together in the morning and come home to a super hearty, healthy meal ready to consume. What's also nice is that you can make a huge batch of it to last the entire week! Depending on your style and mood, you can add various toppings (avocado, hot sauce, salsa, cilantro, vegan sour cream, Daiya cheese or nutritional yeast ~ just to name a few). Loaded with protein, this chili is jam packed with beans and veggies that will satisfy with various flavors and textures that are sure to wow even the heartiest of carnivores. Click here to learn more about the benefits of incorporating beans into your diet.
Read on for recipe...
~ 2 large glass jars of organic diced tomatoes (Trader Joe's sells a nice one)
~ 2 cans organic black beans (Trader Joe's also has BPA free canned beans)
~ 1 can kidney beans
~ 1 can white beans
~ 1 can garbanzo beans
~ 1 yellow onion, diced
~ 1 clove garlic, diced
~ 1 cup of corn (straight off the cob)
~ 5 large carrots, peeled and diced
~ 2 jalapeños, diced (soaked overnight in vinegar)
~ 1 red bell pepper, diced
~ 1 yellow pepper, diced
~ 1 green pepper, diced
~ 1 zucchini, diced
~ 2 stalks celery, diced
~ 1 teaspoon cumin
~ 2 teaspoons paprika
~ 2 teaspoons cayenne pepper
~ 1 tablespoon chili powder
~ 2 tablespoons hot sauce
~ 1 tablespoon oregano
1. Combine tomatoes, beans, corn, celery and jalapeños in a large stock pot. Add salt, pepper, oregano and spices. Let simmer on low heat.
2. In a sauté pan, sauté garlic and onion until translucent. Add onions and garlic to tomatoes and beans in stock pot. Stir. Continue to simmer.
3. Sauté diced carrots, zucchini and various peppers for 3-5 minutes, stirring occasionally. Add to stock pot. Stir. Keep on simmerin'.
4. Taste test to see if you need to add more cayenne, paprika, pepper, salt or spices ~ just remember, a little goes a long way.
5. Serve in your favorite bowl and cap off this yummy meal with your favorite complimentary topping.
*can be served as is, or over brown rice or quinoa.
Happy comfort fooding!