This hearty recipe for a classic veggie-centric chili serves 8--making a large amount of chili. For those who don't need quite that many helpings, feel free to half the recipe to serve 2 to 4 people, or if you don't have that many mouths to feed, this recipe also freezes well. I love to make a big batch of this chili and then transfer to individual freezer bags for a quick and hearty meal with very little effort. To reheat, simply warm in a pot over medium-heat, stirring occasionally until thawed–add water or vegetable broth to thin as needed.

This chili includes a huge variety of vegetables and as you can imagine, works well with mix-ins or substitutions. The variations are endless. Sub in sweet potato for the red potato, shiitake mushrooms for the criminis, and use any bean you'd like to bulk up this spicy stew. In Autumn months, I've even used pureed pumpkin in place of the blended garbanzo beans (or hummus) and it works beautifully.

See Also

Dark Chocolate Espresso Brownie Bites

Tomato Frittata

Nutritional Yeast

Preparation

• 1 small onion, diced
• 2 cups white mushrooms, quartered
• 2 medium red potatoes, skins on and diced
• 1 small yellow zucchini, diced
• 1 small orange bell pepper, diced
• 1 small red bell pepper, diced
• 1 small yellow bell pepper, diced
• 3 cloves garlic, minced
• 5 leaves kale, chopped into small pieces
• 10 cups vegetable broth
• 2 teaspoons sea salt
• 1 teaspoon coriander
• 3 teaspoons chili powder
• 1/2 teaspoon allspice
• 2 teaspoons turmeric

• 2 teaspoons smoked paprika
• 1 cup corn
• 2 cups cooked black beans, rinsed
• 2 cups cooked kidney beans, rinsed
• 2 cups garbanzo beans, rinsed (or use one container hummus,plain)
• 5 tablespoons gram flour mixed with 1/3 cup water until smooth

 

In a large stock pot, place the diced onion, quartered mushrooms, diced potatoes, diced zucchini, diced bell peppers, minced garlic, chopped kale, and vegetable broth and over medium high heat bring just to a boil. Once the mixture is boiling, reduce heat to medium low and add in the sea salt, coriander, chili powder, allspice, turmeric, and paprika. Stir well and allow the chili to simmer for about 10 minutes, or until the potatoes begin to soften. 

Next, reduce temperature a bit and then add in the corn, black beans and kidney beans.
In a food processor, puree the garbanzo beans and then stir the pureed beans into the rest of the ingredients in the stockpot. If you choose to use hummus, simply stir in at this point. Drizzle in the gram flour slurry and simmer on medium heat, about 10 minutes, or until thickened.

Serve hot topped with avocado and fresh cilantro.