It has been cold and wintry the past few days and there is no better way to warm-up the chill but with a big pot of vegetable chili. Lots of veggies and lots of beans to comfort the cold and weary soul. Warming on so many levels. Then you add the spices and some warm vegan cornbread and you are set to hibernate for a quick meal after playing out in the snow. Or at least set to hibernate for a few days!
I made a double batch of this chili so that I could have leftovers, freeze some and share with friends. So I will share the more 'normal' sized recipe and you can decide if you want to make a ginormous batch or not :0 It's completely up to you. I always say that I rather do the cooking once and have something nutritious to warm up on the stove for lunches and dinners. I guess it's convenience in the 'real food world'.
Hearty Rainbow Vegetable Chili Recipe (vegan)
1-2 TB of sauteing oil (grapeseed, olive, ghee)
1 large yellow or red onion, finely chopped
1 heaping cup of chopped celery
1 large bell pepper chopped
4-5 finely minced garlic cloves
1 cup of chopped carrots
1-2 cups of finely chopped purple cabbage
1 cup of chopped sweet potato
4-5 cups of vegetable broth
4 cups of blended (pureed) stewed or canned tomatoes
1 15 ounce can or 1 1/2 cups of cooked black beans
1 15 ounce can or 1 1/2 cups of cooked pinto beans
1 15 ounce can or 1 1/2 cups of cooked kidney beans
1 heaping cup of finely chopped fresh kale
1/2 cup of finely chopped fresh cilantro
1 TB of chili powder
1 TB of ground cumin
1 ts. of ground paprika
dash or 1/4 ts. of ground ginger and cinnamon
cracked pepper and sea salt to your taste
In a large 8 quart pot, on medium heat, saute the chopped onion and garlic in the oil for a few minutes until soft. Then add in the cabbage, carrots and sweet potato to cook and saute for a few minutes as well. Then add the tomatoes, broth and beans and bring to a strong boil. Then reduce heat and add in the kale and cilantro and spices. Then cook until chili is reduced and cooked. Time to cook varies from 45 minutes to an hour. You can also add all but the fresh greens to a slow cooker plus 1 cup of water and cook on medium to low heat for 7-8 hours (or medium heat for 4-6).
I hope to share my vegan cornbread recipe in the next post to follow up with a perfect pair for this one pot dish. It is budget friendly and full of vitamins, fiber and hearty goodness. It is meals like this that helps me save on my GF grocery budget and still feel completely nourished and fulfilled.
I hope you have a warm weekend with lots of relaxing time to read, catch up on sleep or play in the powdery white stuff outside.
Much love as always- Stephanie