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Veggie Loaded Chipotle Chili

Chili has to be one of my favourite meals on a cool, Fall day. There is nothing like a bit of spice to warm you up! It is an extremely inexpensive and healthy dish. Full of vegetables, beans, and spices, you can be sure you’re getting the nutrients you need to be healthy and strong while pleasing your taste buds at the same time. Chilli is very customizable, you can get creative with the vegetables, beans, and spices you add and get your own, unique, delicious result! In case that isn’t enough to convince you to go make a giant pot of chili, there’s more. Chili requires lots of chopping to prepare and time for the flavours to blend. But in my opinion, it is worth every minute of the wait. It is great leftover and freezes well. If I know I have a busy week ahead, making a big pot of chili on Sunday night is a great way to ensure I’ll have nutritious, quick and easy lunches or dinners. Also, spice is a natural preservative. Your chili will last 5 days in the fridge, or 2-3 months in the freezer. I hope you’ll enjoy this recipe just as much as I do!

Veggie Loaded Chipotle Chili

  • 2 tablespoons coconut oil
  • 1 medium onion, chopped
  • 1 cup white mushrooms, chopped
  • 4 cloves garlic, chopped
  • 1 large bell pepper, chopped
  • 2 medium carrots, chopped
  • 1/2 head of cauliflower or broccoli, finely chopped
  • ½ teaspoon salt
  • 2 tablespoons chilli powder (less if you're not big on spice!)
  • 2 teaspoons ground cumin
  • 1½ teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 1 large can (28 ounces) diced tomatoes, with juices
  • 2 cans (15oz each) beans (I used black beans and chickpeas)
  • 1 1/2 cups vegetable broth or water
  • 1 tbsp chipotle sauce, chipotle tabasco or que pasa chipotle, to taste
  • 2 tbsp chopped fresh basil or cilantro (whatever you have on hand)
  • 1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste
  • Optional: 2 squares 70% cocoa dark chocolate (secret ingredient!!)
  • Toppings: crushed tortilla chips, avocado, chopped fresh basil or cilantro

Instructions

  1. Warm the coconut oil over medium heat in a large skillet. Add the chopped onion, mushrooms, and garlic. Cook for 5 minutes, or until onion is translucent and mushrooms have lost their moisture.

  2. Mix in bell pepper, carrots and cauliflower or broccoli, and cook for another 5 minutes.

  3. Stir in salt, chilli powder, cumin, paprika, and dried oregano.

  4. Add diced tomatoes, beans, and vegetable broth or water. Reduce heat to bring to a simmer, cook for 30 minutes, stirring occasionally.

  5. Transfer 2 cups of the chilli to a blender and blend until smooth, then pour the blended mixture back into the pot. This is key to getting the right texture!

  6. Stir in chipotle sauce, basil or cilantro, and vinegar.

  7. Optional: stir in the chocolate. This adds a rich, creamy flavour and enhances the flavour of the spices.

  8. Serve in bowls and garnish with desired toppings. Enjoy!

Copyright 2018 Leanne Herrndorf