Today is National Chili Day, and if I were ever to enter any kind of cookoff competition, it would be with this recipe. As a pescetarian with a nut allergy, great chili is hard to come by, and developing this nutrient-dense one-pot meal was a labor of love. Flavor-rich with a little kick of heat, a 1.5 cup serving of this veggie chili delivers 18 grams of protein, 18.5 grams of fiber, and oodles of iron and antioxidants, minus the cholesterol of meat-based bowls.
My favorite toppings, shown here, include a dollop of sour cream and a bit of cheese, but the basic recipe sans toppings is vegan-friendly.
4 tablespoons extra virgin olive oil, divided 2 and 2
The Three Beans (drained and rinsed)
One 15-ounce can black beans
One 15-ounce can garbanzo beans (chickpeas)
One 15-ounce can red kidney beans
Fruits + Veggies
1-2 cups vegetable broth
2 (15 ounce) cans diced tomatoes and juices
3 medium carrots, diced
1 medium sweet potato, diced
1 small yellow onion, diced
1 orange pepper, diced
1 cup corn (preferred brand is Stahlbush Island Farms non-GMO Crazy Corn blend)
5 cloves garlic, minced
4 Tbsp. tomato paste
1 tablespoon jalapeño, minced
Herb + Spice Blend
1½ tablespoons chili powder
1 tablespoon cumin
1 tablespoon dried oregano
1 tsp paprika
½ teaspoon cayenne pepper
½ teaspoon crushed red pepper flakes
¼ teaspoon ground cinnamon
salt to taste
In a large, heavy-bottom pot, heat 2 tablespoons of the olive oil and sauté the diced carrots, orange pepper, sweet potato, and onion, stirring occasionally until they start to soften, about 10 minutes.
Add remaining 2 tablespoons of olive oil. Stir in the Herb + Spice Blend, jalapeño, garlic, and and sauté a few more minutes until fragrant.
Add the canned tomatoes with their juices, beans, and tomato paste. Start with adding one cup of vegetable broth. Simmer for 5 minutes.
Stir in the corn. Add additional vegetable broth to desired consistency. Cover and simmer for 15 minutes. Serve with your favorite toppings.
Topping + Accompaniment Suggestions
sliced avocado; shredded cheddar or crumbled cotija cheese; cilantro; chopped scallions; sour cream; blue corn tortilla chips