Vegan Veggie Chili

It's Chilly, Let's Make Chili!

I'm gonna be honest here... Chili has never really been my thing. It's so heavy and thick, and usually leaves me in a state of heartburn madness. Not to mention, it's usually full of meat! So, the other day (another cold one here in NYC), I was craving something stick-to-my-ribs hearty, but also something I wouldn't feel weighed down by, and I picked up a bunch of amazing ingredients & started at it! Well, well, well, wouldn't you know, it turned out AH-mazing!  

Another great thing? It makes a ton, so you're stoked to have a bunch of leftovers (I scooped it up with corn chips for lunch the next day), or to make it for a gathering (HELLO, Superbowl is right around the corner!). And, its pretty much a dump-in-the-pot & stir kinda dish. 

I used three different kinds of beans; Red kidney, black, pinto,, but use whatever your faves are! This is a forgiving recipe!

Finally, toppings are key! I topped mine with shredded cabbage, lime, cilantro, avocado, and crushed tortilla chips. It’s also soooo good with cabbage and my famous Vegan Cornbread!

Dress it Up!

Whether it's crunchy chips or sweet cornbread, toppings are key!

Ingredients

• 2 Tbsp olive oil

• 1 onion, diced

• 5 cloves garlic, chopped or grated

• 1 green bell pepper

• 1 red bell pepper, diced (orange or yellow works too)

• 1 jalapeño, seeded & diced

• 1 can green chilies

• 3 tsp cumin

• 3 tsp chili powder

• 2 tsp coriander

• 1 28oz can diced tomatoes

• 1 can red kidney beans, rinsed & drained

• 1 can pinto beans rinsed & drained

• 1 can black beans rinsed & drained

• 1 can corn (or 1 bag frozen corn)

• 1 cup veggie broth (you can add up to 1/2 cup more for more soupy consistency)

• juice of 1 lime

• 1 Tbsp honey

Toppings

• Diced avocado

• Shredded cabbage

• Fresh cilantro

• Crushed tortilla chips

• Cornbread (click HERE for recipe!)

Directions 

In a large pot, over medium/high heat, add olive oil & onion and sauté until softened. Add garlic, bell peppers, jalapeños, green chilis and saute until everything is soft. Add cumin, coriander, and chili powder and stir to coat the veggies. Add canned tomatoes and stir. Dump in beans & corn and stir. Add broth, stir. So much dumping & stirring!! Put the lid on and let the chili simmer for at least 20 minutes, but up to an hour. Before serving, add lime & honey. Top with all the goodies! And FYI, this chili gets better by the day, so leftovers are amazing!

Enjoy!