This content was originally published by the Longmont Observer and is licensed under a Creative Commons license.
The weather is nigh for comforting, hearty soups. While it may be tempting to reach for a can of Campbell's, I'd advise against this because canned foods are typically high in sodium, lower in nutrition, and simply don't taste as good as freshly-made stews.
I know, I know... It takes work to prepare a big batch of chili. But in all honesty, it doesn't take much longer than preparing a lifeless bowl of soup in the microwave. Furthermore, you'll be making an investment in your longevity and the happiness of your taste buds.
Convinced yet? If so, you are invited to try this hearty homemade chili recipe which is vegan (unless you add cheese, which makes it vegetarian). It's made up of simple, whole food ingredients which are rich in protein, folate, fiber, and more!
You don't need to exclusively eat plants to reap the benefits of eating more fruits, vegetables, leafy greens, nuts, seeds, legumes, digestible grains, and miscellaneous foods (like nut butters and seaweeds). Simply introducing them into your diet now and again will improve your health and actually result in your body craving more of these dishes in the future.
Feeling good is as simple as making food your medicine and becoming more mindful. If you're interested in more free plant-based recipes, visit Life in Bloom.
Healthy Homemade Chili Recipe [Vegan, Easy]
Preparation Time: 20 Minutes
Serving Size: 8-10
Ingredients:
- 2 tablespoons olive oil
- 1 medium red onion, chopped
- 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 red bell pepper, chopped
- 2 medium carrots, chopped
- 2 ribs celery, chopped
- 1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes*, with their juices
- 2 cans (15 ounces each) black beans, rinsed and drained
- 1 can (15 ounces) pinto beans, rinsed and drained
- 2 cups vegetable broth or water
- 1 bay leaf
- 2 tablespoons nutritional yeast (optional)
- 1/2 teaspoon sea salt
- 2 tablespoons chopped fresh cilantro, plus more for garnishing
- 1 to 2 teaspoons of apple cider vinegar, to taste
- Garnishes: avocado, chopped cilantro or sour cream
Directions:
- In a large pot, warm the olive oil until shimmering. Add your diced onion and minced garlic and cook until onions are translucent.
- Next, add your spices (chili pepper, oregano, cumin, paprika) to the mixture and let sizzle for 1-2 minutes. Then, add the carrots, celery, and bell pepper with a dash of water. Let cook until vegetables are tender — about 7-10 minutes. (If needed, add more water but subtract amount from 2 cups of water)
- Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth, nutritional yeast 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 heat.
- For the best texture and flavor, transfer 2 cups of the chili to a blender and blend until smooth. Alternatively, you may blend the chili briefly with an immersion blender.
- Add the chopped cilantro, stir to blend, and then mix in the vinegar and nutritional yeast, to taste. Add salt to taste.
- Let cool, then divide the chili among individual bowls and serve with garnishes of your choice. I served this chili with fruit and “Veggie Chips” which are easily found at most grocery stores.
- Store the chili in an air-tight container in the fridge for up to 5 days.
