Healthy vegetarian chili

Simple Vegetarian Chili

Dr. Kimberley O'Brien Entrées & Sides, Soups & Stews 0 Comments

This simple vegetarian chili makes a perfect meal now that the weather is getting a bit cooler. The recipe was inspired this evening by the ingredients that I happened to have in my cupboards and fridge. I threw a few things together, and it turned out to be delicious!

This chili has a hint of sweetness and isn’t too spicy. If you prefer a spicier chili you can easily dial it up a notch by adding more red chili flakes or hot sauce.

Healthy vegetarian chili

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This simple vegetarian chili makes a perfect meal now that the weather is getting a bit cooler. The recipe was inspired this evening by the ingredients that I happened to have in my cupboards and fridge. I threw a few things together, and it turned out to be delicious!

This chili has a hint of sweetness and isn’t too spicy. If you prefer a spicier chili you can easily dial it up a notch by adding more red chili flakes or hot sauce. It is an easy recipe to put together, and I think that you will enjoy it!

Enjoy!



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Simple Vegetarian Chili
This simple vegetarian chili makes for a perfect meal now that the weather is getting a bit cooler. This recipe was inspired this evening by the ingredients that I happened to have in my cupboards and fridge. It turned out to be delicious! It has a hint of sweetness and isn’t too spicy. If you prefer a spicier chili you can easily dial it up a notch by adding more red chili flakes or hot sauce. It is an easy recipe to put together, and I think that you will enjoy it!

Servings: 8
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. 2-3 tbsp avocado oil
  2. 1 onion (I used ½ of a red onion and ½ of a yellow onion, but either one alone will work)
  3. 1 ½ cups celery, diced
  4. 1 cup carrot, finely diced
  5. 2 Portobello mushrooms or 2 cups Crimini mushrooms, diced
  6. 5-6 cloves of garlic
  7. 1 red pepper
  8. 1 yellow pepper
  9. 2 cups frozen corn (organic)
  10. 796ml can (2 ½ cups) of organic diced tomatoes
  11. 739ml jar of organic tomato sauce (not tomato paste)
  12. Large can (540ml) of chickpeas (approx. 2 ½ cups)
  13. Large can (540ml) of kidney beans (approx. 2 ½ cups)
  14. 2 ½ tbsp chili powder
  15. 1 tsp cumin
  16. 2 tsp oregano
  17. 1 tsp black pepper
  18. 1 tsp Herbamare or sea salt
  19. ½ tsp dried red chili flakes (optional, to taste)
  20. 2 cups baby spinach, chopped
Instructions
  1. Heat the avocado oil in a large pot or dutch oven over medium heat. Add the onion, celery, mushrooms, carrots and garlic. Stir and cook for 5 minutes.
  2. Add the red and yellow pepper and stir, cooking for 5 more minutes.
  3. Add the diced tomatoes with juice, tomato sauce, corn, chickpeas and kidney beans. Add all spices and stir to combine. Increase heat to medium-high until chili begins to boil and then decrease heat to low. Cover and simmer for 30 minutes while stirring occasionally.
  4. Remove chili from heat and add the chopped spinach. Stir to combine and let chili sit covered for 5-10 minutes to wilt the spinach. Serve and enjoy!
Allergen Info
  1. Dairy-Free, Gluten-Free, Egg-Free, Soy-Free, Nut-Free, Vegan
Healthy Life Redesign http://www.healthyliferedesign.com/

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About the Author

Dr. Kimberley O'Brien

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Dr. Kimberley O'Brien is a Naturopathic Doctor with a medical practice in Nelson, BC. She is the founder of Healthy Life Redesign and creator of the Elimination Diet Meal Plan online program. Her mission is to help you own your health and live a life you love!

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