Veggie Chili
Ingredients
- 8 oz. mushrooms chopped
- 1 small onion chopped
- 1 small red (orange or yellow bell) chopped
- 1/2 green bell chopped
- 3 cloves garlic minced
- 1 shallot minced
- 1 large 28 oz. can diced tomatoes
- 1 small can kidney beans
- 1 small can black beans
- 1 small can pinto bean ALL rinsed and drained
- 1 cup frozen corn (thawed)
- 1 cup chopped kale (optional)
- 4 T chili powder (or to taste)
- 2 T cumin powder
- 2 T smoked paprika
- 2 T tomato paste
- Dash liquid smoke (I prefer mesquite)
- Salt to taste at the end
- Water on hand to sauté
Instructions
- Heat non stick pot to high heat, add corn until it slightly browned on one side. It may start to "pop", stir and set corn aside in a plate to cool.
- Sauté on medium high heat mushrooms, onion, pepper, 3-5 min. Add splashes of water if veggies start to stick.
- Lower heat and add all spices and garlic, sauté 2-3 min until aromatic.
- Add tomato paste and stir 1 min. Add liquid smoke. (Splashes of water if needed).
- Add diced tomatoes and all beans, cover and simmer 15 min or until veggies are tender. Add kale.
- Add water to thin or more tomato paste as needed to thicken. Adjust flavours.
- Garnish with fresh cilantro and jalapeños and serve with Tabasco or habanero sauce!
Notes
- The spices will marry and turn hotter as chili cools.
- This freezes well and reheats beautifully.
I started out several years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
