Veggie Chili.
We meet again…
I grew up noshing on bowls of vegetarian chili (which was actually vegan, minus my family’s traditional dairyful sour cream and extra dairyful jack cheese toppings).
And naturally over the years, I’ve adapted this bad boy to suit my needs.
Aka reducing the onion quantities (I’m not trying to eat an ONION chili or induce an allium stomach ache), cooking said onions until soft and mellow, nixing the garlic and hominy, introducing frozen sweet corn, adding fresh zucchini, crunchy green bell pepper, plus loads of fresh + flavorful toppings!
Again, sans le dairy.
I reduced the beans to black, plus made it cook’s choice to include pinto, garbanzo, or kidney.
But if you’re not afraid of fiber go ahead and use all four varieties!
The primary source of spice in the actual chili is chili powder.
Surprise surprise.
So feel free to top her off with your fave hot sauce.
Invite a handful of fresh or pickled jalapeno peppers to the party if you’re really down to feel the fire.
Dramatic much?
Creamy avocado is always a must in my book, while nutty toasted pepitas, herbaceous cilantro, zesty lime juice and vegan cheeze make this a meal.
Serve with toasted tortillas chips, or fresh tortillas then you’re set!
(Emphasis on the toasted and fresh, in case you missed that little detail.)
Let’s go!
P.S. This is a wonderful meal prep recipe if you’re into that sort of thing. Similarly, leftovers might even be better than the goods fresh off the stove.
P.P.S. Here’s an earlier iteration (but not the earliest) of the veg chili recipe. Combine the two what do I care!
P.P.P.S. Oh and if you want to add more protein, feel free to saute up some meatless grounds with your onion, or simply use tempeh or firm tofu for that matter!
Vegan Southwestern Chili
Ingredients
- 1 teaspoon avocado oil
- 3/4 cup finely chopped yellow onion
- 1 teaspoon ground cumin
- 2 teaspoons ground chili powder, or to taste
- 1 28-ounce can diced or crushed tomatoes
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can pinto, garbanzo, or kidney beans, drained and rinsed
- 1 cup low sodium vegetable broth
- 1/2 cup diced zucchini
- 1/2 cup diced green bell pepper
- 1/2 cup frozen corn
- 3 tablespoons roughly chopped fresh cilantro
- 1 tablespoon fresh lime juice, or to taste
- Salt, to taste
Toppings:
- Shredded or crumbled vegan cheese (I like Trader Joe's vegan feta)
- Sliced or diced avocado, seasoned with salt
- Toasted pepitas
- Finely shredded cabbage
- Thinly sliced green onion/scallions
- Fresh cilantro
- Hot sauce
For serving:
- Lime wedges
- Toasted tortilla chips or fresh, warm tortillas
Instructions
- Heat the oil in a medium pot over medium heat. Add the onion, and cook over medium-low, stirring occasionally, until very soft. About 15 minutes.
- Add the cumin and chili powder, then cook for another minute.
- Stir in the canned diced tomato, black beans, pinto/garbanzo/kidney beans, and broth.
- Bring to a slow boil, then cover and simmer for 20 minutes.
- Add the zucchini, bell pepper, and corn, and simmer another 10 minutes or until the vegetables are cooked to your liking.
- Remove from heat, then stir in the cilantro, lime, and salt, to taste.
- Spoon into bowls, then top with cheese of choice, avocado, pepitas, cabbage, green onion, cilantro, and hot sauce. Serve with lime wedges and toasted tortilla chips or warmed fresh tortillas, if you wish.