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.
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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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Servings: 8
- 2-3 tbsp avocado oil
- 1 onion (I used ½ of a red onion and ½ of a yellow onion, but either one alone will work)
- 1 ½ cups celery, diced
- 1 cup carrot, finely diced
- 2 Portobello mushrooms or 2 cups Crimini mushrooms, diced
- 5-6 cloves of garlic
- 1 red pepper
- 1 yellow pepper
- 2 cups frozen corn (organic)
- 796ml can (2 ½ cups) of organic diced tomatoes
- 739ml jar of organic tomato sauce (not tomato paste)
- Large can (540ml) of chickpeas (approx. 2 ½ cups)
- Large can (540ml) of kidney beans (approx. 2 ½ cups)
- 2 ½ tbsp chili powder
- 1 tsp cumin
- 2 tsp oregano
- 1 tsp black pepper
- 1 tsp Herbamare or sea salt
- ½ tsp dried red chili flakes (optional, to taste)
- 2 cups baby spinach, chopped
- 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.
- Add the red and yellow pepper and stir, cooking for 5 more minutes.
- 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.
- 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!
- Dairy-Free, Gluten-Free, Egg-Free, Soy-Free, Nut-Free, Vegan
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