This chili is such a perfect and cosy Winter meal. It’s warming, easy and filled with nutrient dense vegetables and plant-based protein in the form of beans. Aside from being a great source of plant-protein, beans are also high fibre, making them super satisfying and great for digestion.
In an effort to save time in the evenings, and to be able to get help with evening meals leading up to the arrival of the baby, I’ve been trying to establish a rotation of a good handful of vegetarian meals that our entire family really love. And this one is definitely one of the favourites! Even better, it is a meal I can have last for several evenings by recreating it on second and sometimes third night.
Here are my top 3 ways to serve this Chili:
- Serve it one its own, topped with guacamole, cashews and sour cream .
- Serve it on top of rice and/or quinoa, topped with shredded cheese and a side of sautéed spinach. You could add corn chips with guacamole on the side.
- Use it as filling in a tortilla and bake it topped with a little cheese. Then top off with salsa & avocado and a green salad.
This proves that healthy does not always mean hours in the kitchen. I hope you enjoy this!
- 2 tsp oil/ghee/butter (I prefer avocado oil)
- 1 large onion, chopped
- 2-3 stalks celery, diced
- 4 cloves of garlic, minced
- 2 large carrots, diced
- 2 red peppers, diced
- 1 tsp salt
- black pepper to taste
- 1 tsp oregano
- 1½ tsp ground cumin
- 1½ tsp smoked paprika
- 2 tbsp chili powder (I used a mild - so if you're using spicier one, you may want to decrease the amount)
- 2 cans chopped tomato in their natural juice
- 240 ml (1 cup) vegetable stock
- 1 can black beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 cup corn (I used frozen)
- handful fresh coriander, chopped
- In a large dutch oven, melt the oil and sauté the onions for a minute or two. Then add celery, carrots, peppers and garlic and leave to sauté for 5-10 minutes until translucent and slightly softened.
- Add in the salt/pepper, oregano, smoked paprika, cumin and chili powder and stir to combine.
- Add the chopped tomatoes with their juices as well as vegetable stock. Combine well before leaving to simmer over medium heat for about 20-25 minutes.
- Add in the black beans and kidney beans and combine well. Leave for another 5 minutes to allow the beans to heat up.
- Add corn and stir, then add coriander and serve with avocado, sour cream (omit for vegan option) and any other toppings of your own choice.