Versatile Vegetable Chili Recipe

Vegetable chili is a nourishing way to enjoy whole, plant-forward foods. It's hearty, versatile, and can be made with vegetables you may already have on hand. This recipe simplifies cooking cleanup, making it a great option for busy days when you still want a comforting, healthy meal. 

INGREDIENTS

Servings: 4 | Prep Time: 20 minutes | Cook Time: 30 minutes

2 T. extra virgin olive oil

1 red onion, chopped

3 garlic cloves, minced

2 cups vegetable broth

2 cups of purified water

2 celery stalks, coarsely chopped

2 carrots, peeled, coarsely chopped

1 red, yellow or green bell pepper, coarsely chopped

1 medium zucchini, diced

6 small purple (or peeled sweet) potatoes, diced

1 can organic crushed tomatoes with liquid

1 can organic black beans, drained/rinsed

1 can organic cannellini beans, drained/rinsed

2 T. chili powder

1 tsp. ground cumin

1 tsp. paprika and/or cayenne

2 tsp. Italian seasoning

1/4 tsp sea salt

2 T. fresh oregano leaves, chopped

1/4 cup basil, sliced into thin strips

PREPARATION

Heat the oil in a large pot over medium heat, about 2-3 minutes. Add the onion and cook until translucent, about 3 minutes. Add the garlic and cook about 30 seconds. 

Add the celery, carrots, zucchini and bell pepper. Cook until vegetables are soft, about 5 minutes. 

Add purple or peeled sweet potatoes, crushed tomatoes, black beans, cannellini beans, chili powder, cumin, paprika, oregano, basil, salt and stir to combine. Add vegetable broth and water. 

Bring mixture to a boil and then lower the heat to medium-low and simmer, covered, until potatoes have softened and flavors combine, about 30 minutes. 

Top with broccoli sprouts, parsley, cilantro, spinach, chives, and/or diced avocados. Add juice of 1/2 a lime for enhanced flavor. Tip: cut spinach in thin strips with kitchen scissors to sneak in vegetables into family meals. Enjoy!