Want to incorporate more vegetarian options in your diet? Looking to get more fiber, more veggies and greater economy into your cooking? Veggie chili is a great way to provide cost-effective, healthy and tasty lunches and dinners. This can be modified to many different taste profiles–experiment and see what you like!
Prep Time: 25 minutes
Cooking Time: 60 minutes
Note: For the sake of convenience, you can use canned beans; if you want better texture and taste, I suggest using dry beans: these need to be cleaned (to remove any small stones, or broken pieces) and soaked.
“Bean Base” — I suggest using a “mix n’match” approach to veggie chili — a variety of beans can make for better taste, better texture and a more visually appealing dish.
What goes into a good “Bean Base”? It’s a matter of preference, but these varieties, in a mix, provide a balance of taste, texture and color.
- Canned, or dried beans:
- Red kidney
- Pinto beans
- Black beans
- White kidney beans
- Garbanzo beans
- Navy beans
- 1 large yellow onion, diced
- 2 bags coined baby carrots
- 4 stalks 1/2″ celery– 1/2″ dice
- 1 large sweet potato — 1/2″ dice
- 2-3 diced bell peppers, to taste
- 3-4 cups vegetable stock, as needed
- 4 bay leaves
- 2 TBSP thyme
- 2TBSP ancho chili powder
- 2TBSP smoked paprika
- 2TBSP salt
- 2-3TSP pepper, to taste
- 3-4 crushed garlic cloves
- 1TBSP Sriracha
- 1TBSP Cumin
- 1TBSP ground mustard
- 2-3TBSP olive oil
If you are using canned beans, heat up oil in stock pot. Add spices and mix for 2-3 minutes to activate. Add in veggies and stir until celery is translucent (approx. 5 minutes).
Once veggies and spices are melded, add beans and stock. Simmer for 40 minutes, testing seasoning periodically.
To produce a flavorful dish, simmer for about 90 minutes. This dish reheats well and is great for weekday lunches!