Heartwarming & Simple Veggie Chili
Chili is an often show-up at my house. It’s always a pleaser! It’s economical. Super healthy! And it feeds the crowds. Prepared in advance it’s a perfect meal prep. Whenever you re-heat – it tastes even better! Do I need to say more? You get the idea!
In winter I make chili at least once a week and I always make it in huge portions. Is there anything better than coming back home after a long day and having a quick access to a meal that fixes you right back?
There are millions of chili versions out there. I myself, have made probably 300 different chilies in my life time. It is one of the most versatile dishes you can make. You basically can use whatever veggies you can find in the fridge. For the protein part, you can make chili with every kind of beans or a mixture of it. You can use lentils or peas. Loads and loads of spinach too!
It’s not a fancy dish. But damn it’s so good! Everytime.
This one I made when it was about 30 degrees outside. It’s probably not your usual choice of meal when it’s so hot outside. But, hey, if you need comfort – you get yourself some comfort food, ok? No matter of the circumstances.
As it is a such simple dish to make for anybody with 0 to 0,5 cooking skills, I won’t talk too much here. I will let the pictures do its practical job.
The are 5 simple rules:
1. Choose your veggies. I always like to go for different textures in my chilies, so I use both crunchy and soft veggies. You can also choose your veggies by the season or just go with only your most favorite veggies. Up to you.
2. Have some heat. Fresh chilies here are the must. Hence the name, right? I also use loads of garlic and onion every time. Go easy on the chili if there are people in your family that doesn’t like spicy food. Just top your own chili plate with some extra jalapenos and go crazy by yourself.
3. Choose your protein. Every kind of legumes work here. I do, however, use canned legumes more often than pre-cooked ones. But it’s just because of the lack of time and the convenience reasons. Again – up to you, my friend.
4. Tomato base. Canned tomatoes are tastier. If you know me well, you know it’s my tomato moto. If you grow your own tomatoes and you have an overload of it, please use it in the chilies! I will be super jealous, but that’s fine. Otherwise, canned whole or crushed tomatoes will do its job perfectly here.
5. Spices. This is the most important part. This is what makes chilies so heartwarming. There is no “less is more” crap here. Go big or go home is the rule. Kidding aside, spices are super important. So, choose it well and use a lot of it.
As for the serving, I always use some plant-based creamer. There are so many options out there nowadays: rice, soya, oat, coconut, almond cream for cooking. I think I tried them all – and they all work! This time I used “Have a Dream” almond creamer that I received in the Vegfest and it’s a perfection.
So that’s basically it. You can wait for the autumn or you can start cooking your chili right now! But please let me know how it works out!
Have a great summer, lovelies!
Heartwarming & Simple Veggie Chili
1 tbsp avocado oil
1 medium size onion, finely diced
5 cloves of garlic, grated or chopped
1 fresh chili pepper, sliced
A handful of coriander, chopped
1 red bell pepper, diced
2 small carrots, grated
½ zucchini , diced
10-15 white button mushrooms, sliced
1 can of chickpeas, rinsed
½ can of black beans, rinsed
100g of corn
2 x 400g canned tomatoes (whole or crushed)
1 tsp cumin
1 tsp smoked sweet paprika
1 tsp sweet paprika
1 tsp turmeric
1 tsp oregano
1 tsp onion powder
1 tsp garlic powder
1 organic cinnamon stick
Salt & Pepper
For the garnish:
Almond cream (for cooking)
Spring onion, diced
1. Heat avocado oil in a big pot
2. Add onion, garlic and chili and sweat until onions are translucent.
3. Add all the veggies one at the time, starting with carrots and red bell pepper. Cook it for few minutes while stirring before you add mushrooms and zucchini.
4. Add coriander, all the spices, salt & pepper and stir well.
5. Add canned tomatoes, all the legumes, and pour some boiling water on top of it so that it covers all the ingredients. (At this point it depends how thick you want your chili to be and have in mind that some water will get reduced while cooking)
6. Cover with the lid and cook for about 20-25 min.
7. Serve with a splash of almond cream, avocado and spring onions on top.