Veggie Packed Chili
When it’s cold outside, and you want a hearty warm bowl of goodness, this veggie packed chili, hits the mark. It is packed with vegetables not usually found in traditional chili but packing them in really bumps up the nutritional benefits in one bowl.
I’ll be making this when we watch the Superbowl (commercials) because it is filling and satisfying and perfect to share with friends. If you give it a try, please leave a comment and let me know how you liked it.
Veggie Packed Chili
This has the flavors of traditional chili, but it's full of plant-based nutrients
Servings: 6
Equipment
- dutch oven
Ingredients
- 1 cup onion diced
- 3 garlic cloves miced
- 2 carrots diced
- 1 green pepper diced
- 2 cups cauliflower florets
- 2 tsp cumin
- 2 tbsp chili powder
- 1 tbsp cider vinegar
- 1 15oz can crushed tomatoes
- 1 15 oz can chopped tomatoes
- 1 15 oz can kidney beans or black beans rinsed and drained
- 1 15 oz can chickpeas rinsed and drained
- 1/2 bunch cilantro chopped
- 1/2 tsp salt and pepper or to taste
- 2 avocados sliced
- water
Instructions
- In a Dutch oven over medium heat, dry sauté the onions or add a splash of oil.
- Once the onions are translucent, add the garlic and stir until fragrant. Add 1/4 cup water and add the carrots, letting them cook for 5 minutes.
- Add the green pepper and cauliflower to the pot, stir and cook another 5 minutes until slightly softened.
- Stir in the cumin and chili powder followed by the apple cider vinegar, tomatoes, beans and 1 cup of water. Bring to a boil then reduce heat and simmer for 45 minutes. Stir occasionally to prevent sticking. Once the vegetables are tender and cooked through, the chili is done.
- Taste, adjust any seasonings adding salt and pepper or more spices.
- Serve topped with sliced avocado.