Prep Time: 30 minutes
Cook Time: 1 hour
There’s nothing more satisfying than a delicious chili in winter. But you can skip the meat for a delicious vegan option. Here is a recipe that the family will love, plus it's quick and easy!
Spend about thirty minutes getting all your ingredients ready. Dividing the ingredients into four sections helps make it easier when making the chili. So, when you start, get all the below ingredients prepared and separate them according to their groups.
- Group one:
- 1 cup cherry tomatoes
- 1 large carrot (peeled and diced)
- 1 tomato, diced
- 1 small jalapeno pepper (seeded and diced)
- 1 stick of celery, diced
- 1/2 red onion, peeled and diced
- 1 small bell pepper, diced
- 1 cup of spinach, chopped
- 1/2 teaspoon salt
- Group two:
- 1/2 teaspoon black pepper
- 1 teaspoon chili powder
- 1/2 teaspoon powdered ginger
- 2 teaspoon cumin
- Group three
- 1 pound beans of your choice, such as kidney, pinto or a mixture of different beans.
- 4 cups fire-roasted tomatoes (canned)
- Group four:
- 8 cups vegetable broth
- 1. In a big pot, heat up some oil or butter in which you will sauté diced onions, peppers and all the vegetables listed in group one. Add the salt and then stir well.
- 2. Bring on the spices! This is the heart of a good chili recipe, so use some chili powder, black pepper, ginger and cumin. All of group two’s ingredients go in now. Remember to add in some salt and pepper to taste.
- 3. Cook the beans separately and then add them into the mixture at this point. Also throw in the fire-roasted tomatoes. The beans are great because they add protein to the meal, so consider a variety of different kinds: kidney, black and garbanzo beans.
- 4. Finally, throw in the vegetable stock or broth to gain that liquid chili consistency. A good measurement is to fill empty tomato cans with stock and pour them in.
- After about an hour or so of simmering, the chili will be ready!
- Serving suggestion
Add some vegan sour cream, pumpkin seeds, chopped parsley or crushed peanuts!