Protein Rich Veggie Chili
We love a Veggie Chili! This is a healthy meal staple and a great way to get a fully loaded bowl of nutrient rich plant based protein. Beans and legumes provide a great source of plant based protein and the carrots, garlic and bell peppers add a kick of immune boosting nutrients.
Make a large batch and enjoy leftovers for a week or freeze to have a fast healthy meal in a pinch.
- 2 tablespoons extra-virgin olive oil
- 1 medium red onion, chopped
- 1 large red bell pepper, chopped
- 2 medium carrots, chopped
- 2 ribs celery, chopped
- 1 package Portobello mushrooms, chopped
- ½ teaspoon salt, divided
- 4 cloves garlic, pressed or minced
- 2 tablespoons chili powder*
- 2 teaspoons ground cumin
- 1 ½ teaspoons smoked paprika*
- 1 teaspoon dried oregano
- 1 large can or 2 small cans diced tomatoes
- 2 cans black beans, rinsed and drained
- 1 can pinto beans, rinsed and drained
- 2 cups vegetable broth or water
- 1 bay leaf
- 2 tablespoons chopped fresh cilantro, plus more for garnishing
- 1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste
- Garnishes: chopped cilantro, sliced avocado, tortilla chips, vegan sour cream or dairy free yogurt, grated vegan cheddar cheese, Rawcology Smoky Cheeze Coconut Chips
- In a large heavy-bottomed pot over medium heat, warm and shimmer the olive oil. Throw in the chopped onion, carrot, mushrooms, peppers, celery and pinch of the salt. Shimmer for 7-10 minutes until the onion is translucent and vegetables well mixed together.
- Then add your spices! Mix in oregano, garlic, chili powder, cumin and smoked paprika. Stir constantly for about 1 minute.
- Add the diced tomatoes including their juices, black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
- Remove the chili from the heat and discard the bay leaf. Blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker consistency.
- Add the chopped cilantro, stir to combine, and then mix in the vinegar, to taste. Season with more salt if desired.
- Divide the mixture into individual bowls and serve with garnishes of your choice including vegan yogurt, green onions, avocado and Smoky Cheeze Coconut Chips. This chili will keep well in the refrigerator for about 4 days or you can freeze it for longer-term storage. Check out our Chili Loaded Sweet Potatoes as a great way to remix your leftovers! Enjoy!
Tagged: Main Dishes