Hearty Vegan Chili

Prepare for fall by using all the vegetables from

your summer garden.

Hearty Vegan Chili

Ingredients:

- 2 tablespoons olive oil

- 1 large onion, finely chopped

- 3 cloves garlic, minced

- 1 red bell pepper, chopped

- 1 green bell pepper, chopped

- 2 medium carrots, diced

- 2 celery stalks, diced

- 2 cups mushrooms, chopped (optional)

- 1 zucchini, diced

- 1 cup corn kernels (fresh or frozen)

- 1 can (15 oz) diced tomatoes

- 1 can (15 oz) tomato sauce

- 1 can (15 oz) kidney beans, drained and rinsed

- 1 can (15 oz) black beans, drained and rinsed

- 1 can (15 oz) chickpeas, drained and rinsed

- 1 cup vegetable broth

- 2 tablespoons chili powder

- 1 tablespoon cumin

- 1 teaspoon smoked paprika

- 1 teaspoon dried oregano

- 1/2 teaspoon cayenne pepper (optional, for heat)

- Salt and black pepper to taste

- Fresh cilantro or green onions for garnish (optional)

Instructions:

1. Prepare the Base:

Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes.

2. Sauté Vegetables:

Add the minced garlic and cook for an additional 1 minute until fragrant. Stir in the red and green bell peppers, carrots, celery, and mushrooms (if using). Cook for about 7-10 minutes, stirring occasionally, until the vegetables begin to soften.

3. Add Zucchini and Corn:

Stir in the zucchini and corn, cooking for another 3-5 minutes until the zucchini starts to soften.

4. Combine Ingredients:

Pour in the diced tomatoes, tomato sauce, and vegetable broth. Stir to combine.

5. Add Beans and Seasonings:

Add the kidney beans, black beans, and chickpeas. Then, stir in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Season with salt and black pepper to taste.

6. Simmer:

Bring the chili to a boil, then reduce the heat to low. Cover and let it simmer for at least 30 minutes, stirring occasionally. The longer it simmers, the more the flavors will meld together. If the chili becomes too thick, you can add more vegetable broth as needed.

7. Adjust Seasoning:

Taste and adjust the seasoning if necessary. Add more salt, pepper, or spices to suit your preference.

8. Serve:

Ladle the chili into bowls and garnish with fresh cilantro or green onions if desired.

9. Enjoy:

Serve hot with your favorite toppings such as avocado slices, shredded vegan cheese, or a dollop of vegan sour cream. Enjoy!

This chili is perfect on its own or paired with cornbread or rice. It also freezes well, so you can make a big batch and enjoy it throughout the week.

Previous
Previous

Empowering Change: The Crucial Role of Giving Tuesday for Nonprofits in 2024

Next
Next

How Free-Range Chickens Can Combat Fly Infestations on Your Farm