Mom's Famous Vegetarian Chilli
I grew up on Veggie chilli and it's definitely one of my all-time-favourite Winter meals. It's so wholesome and hearty, I could honestly eat it every day.
This particular recipe is a tried and true family favourite. It was actually developed by my Mom! We grew up topping it with aged cheddar and sour cream, but the possibilities are endless... My personal favourites are avocado, plain coconut yogurt, sriracha and chilli flakes.
This recipe yields 6-8 servings. I usually freeze half the batch for busy days down the road, or I share it with a friend or neighbour.
Ingredients - For the Chili
1 tbsp Avocado oil
2 Yellow onions, chopped
4 cloves garlic, minced
2 small Zucchini, roughly chopped
1 bell pepper, roughly chopped
2 carrots, peeled and chopped (2 cups)
4 celery stalks, chopped (2 cups)
1 medium Sweet potato, peeled and chopped into 1/2 inch cubes
3 cups Mushrooms, roughly chopped (I like a mix of cremini and portobello)
1 28oz can of Diced Tomatoes (unsalted, with their juices)
2 cups Vegetable broth (unsalted)
2 tbsp Chili Seasoning (recipe below)
3 bay leaves
4 cups cooked Beans of choice (I like black beans and kidney beans)
Sea salt & black pepper (to taste)
Garnish suggestions: Cilantro, sliced avocado, grated cheddar or dairy-free cheese, sour cream, plain greek yoghurt or plain coconut yoghurt, chilli flakes.
Ingredients - For the Seasoning
4 tbsp chilli powder
2 tbsp cumin
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp sea salt
1/2 tsp red pepper flakes (optional)
1/2 tsp cayenne pepper (optional)
This makes enough seasoning for 2 - 3 batches. I make it in bulk because I eat chilli multiple times throughout the Winter. If you are only making the one pot, you can always cut the seasoning recipe in half.
In a large pot, heat 1 tbsp of avocado oil over medium-high. Add onions and cook for 5 minutes or until soft.
Add garlic, sweet potato, celery and carrots. Continue to cook for 10 minutes, stirring constantly, until veggies are half-way cooked.
Add peppers, zucchini and mushrooms. Cook for another 5 minutes.
Add 2 tbsp of chilli seasoning and cook for another 2 minutes, stirring constantly, until fragrant.
Add diced tomatoes, vegetable broth and bay leaves. Bring to a boil, the reduce to simmer for 20 minutes, or until vegetables are fully cooked.
Remove bay leaves and stir in the cooked beans. Season with salt and pepper and additional chilli seasoning, to taste.
Serve and garnish with your choice of toppings. Enjoy!