Vegan Chili

Recipe

Vegan & Gluten-Free

Serves 12, plus extra broth

 

Another popular dish from our cafe, this vegan chili fills your belly and is packed with flavor.  The variety of colors in the bowl not only looks amazing, but you know you are getting a wide range of vitamins and minerals with each bite.  Enjoy your chili on its own, with a scoop of quinoa or brown rice, or garlic toast.

Vegetable broth:

4 stalks celery

3 carrots

1 large onion

4 spring onions

4 cloves garlic

1 bunch parsley

10 sprigs thyme

1 bay leaf

1 tbsp olive oil

3 tsp sea salt

1 tsp black pepper

12 cups water

Directions:  

  1. Chop carrot, celery, onions, parsley, and mince garlic and combine in a stock pot over medium/high heat with oil and sea salt.  

  2. Stir over heat until the onions are translucent.  

  3. Add black pepper, thyme, and water.  Bring to a boil and then simmer for 20-30 minutes.  

  4. Remove the thyme and bay leaf.  Strain out 4 cups of broth and set aside.  Leave the remaining broth and veggies in the pot, ready to add the rest of your chili ingredients.

Chili ingredients:

1 sweet potato, cubed, roasted

1 red pepper, coarsely chopped, roasted

1 yellow pepper, coarsely chopped, roasted

1 zucchini, chopped, roasted

1 15 oz can cannellini beans

1 15 oz can of black beans

1 15 oz can kidney beans

2 15 oz cans diced tomatoes (we like the roasted option)

2 tbsp chili powder

2 tsp cumin

1 tsp paprika

2 tsp oregano

1/4 tsp cayenne

1 tbsp lemon juice (half a lemon)

1 tbsp maple syrup

2 tsp sea salt

2 tsp pepper

Directions: 

  1. Chop sweet potato, zucchini, and red and yellow peppers.  Lightly oil and place in separate rows on a baking tray or two if needed (use parchment paper or a silicone baking mat). 

  2. Bake at 350F for 20 minutes or until a little golden at the edges.  Peppers and zucchini will be done before the potatoes.

  3. While veggies are baking, add your beans, diced tomato, chili, cumin, paprika, oregano, cayenne, sea salt, and pepper to the pot with vegetable broth.  

  4. Bring to a boil and stir on medium heat for 10 minutes.  

  5. When the sweet potato and peppers are baked, add them to the pot and stir on medium heat.  Feel free to throw in some greens like kale or spinach here.  Add lemon juice, maple syrup, and more salt to taste.

  6. If the chili is too thick, add more vegetable broth.  

  7. Serve with garlic toast or store in an airtight container in the fridge or freeze.