Lindsay's Famous Veggie Chili

Name: Lindsay's Famous Veggie Chili
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: American, Mexican, Latin American
Ingredients: 1 Tbsp Coconut oil (Olive oil or avocado oil work too); • 1 large yellow onion, diced; • 3 cloves of garlic, finely minced; • 3-4 medium carrots, diced; • 3 stalks of celery, diced; • 1 parsnip, peeled & diced; • 1 zucchini; • 1 28oz. can of organic diced tomatoes (like Jovial or Muir Glen); • 1 15 oz. can organic tomato Sauce (NOT tomato paste- too thick!); 2 cans of beans (black beans or mix of kidney, black & pinto); • 2 teaspoons chili powder (or more to taste); • 1 teaspoon of cumin; • couple pinches of cinnamon; • 2 small pinches of cayenne (or more to taste); • 1 tablespoon of honey or maple syrup; 8 oz pasta (small shape like fusilli or similar); 1 avocado (optional, for topping); handful of fresh cilantro (for topping); vegan sour cream (optional, for topping); vegan cheddar cheese (optional, for topping); 2 cups water (as needed to thin out)

10 steps

Prep:30minCook:45min

This is my twist on a vegan 'chili' that has won over eaters of all kind! It's by no means a traditional chili, but the spices and heartiness ding all the chili bells and it's filled with healthy veggies to boot. It's also very adaptable. And of course, best served with vegan cornbread!

Updated at: Sun, 10 Nov 2024 01:01:06 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories442.3 kcal (22%)

Total Fat5.1 g (7%)

Carbs81.9 g (32%)

Sugars11.8 g (13%)

Protein19.7 g (39%)

Sodium575.8 mg (29%)

Fiber13.4 g (48%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Chop all the veggies in a similar size - medium dice NOTE on alternative veggie options: use what you have! Can't find parsnip? No prob, use sweet potato. Or any potato. Red peppers, frozen corn, winter squash, all work well.

Step 2

Melt some coconut oil in a large soup pot, Saute the onion first for a few mintues on medium heat until softened, and then add garlic and saute for a couple minutes more. Then add the other veggies (except zucchini - add those at very end to keep the bright green color) and saute until they soften a bit too. (about 10 min.)

Step 3

Add Tomatoes- 1 can of organic diced tomatoes & 1 can of tomato sauce Stir to combine everything.

Step 4

Add Spices

Step 5

Stir again, bring to a boil, reduce to simmer (partially covered) for about 45 min. If it starts to look too thick, you can add some water (a cup or so at a time). I usually end up adding about 2 cups.

Step 6

While the soup is simmering, you can boil some gluten free pasta (fusilli/shells/elbows/penne). Drain, toss with olive oil so they don't stick, and keep warm.

Step 7

Add the zucchini with about 10 min. left of cooking time- just to soften them so they aren't overcooked. (Same if you’re adding a leafy green like kale or spinach)

Step 8

Add the Honey, Maple syrup (or sugar if you have neither of those)

Step 9

Prep any toppings: I like avocado and fresh cilantro. But Forager Vegan sour cream or shredded vegan cheddar are fun too. The green tops of scallions are nice also. A squeeze of lime, a dash of hot sauce - customize toppings to your own desire!

Step 10

To serve, put a handful of pasta in each bowl, ladle the chili over pasta until bowl is full, add toppings and eat right away!