I made a very large batch of veggie chili on Sunday. I got this recipe from Whole Living last year, I altered it a little, so I will give you my version. I do not know who the original creator of this recipe is, so I am not sure who to give the credit to, but I thank them because this guy is a real gem and it makes enough for dinners/lunches all week long. I have made this recipe before, but for whatever reason this batch was soooo spicy. I like spice, so I don’t think I am being a wuss. To further prove my point, my husband’s head sweats every time he eats it. I could not figure out why this batch was so spicy. I thought maybe the jalapeno I used this time was extra spicy. Nope. I am just a ding dong. I went out to lunch with a friend today and she solved the mystery. Turns out chipotle powder is quite a bit more spicy the chili powder. Who knew? I do now. Here’s why this matters: the original recipe called for 5T of chili powder. I don’t have chili powder and I love the smokie-ness of chipotle powder, so I used 5T of chipotle powder. Well, if you like your food VERY spicy, I say give it a whirl. However, if you prefer to avoid breathing fire, use about 1.5T of chipotle powder. lesson learned.
Veggie loaded chili:
Prep time: 45 min
cook time: 45 min
What you’ll need:
- 2T organic coconut oil
- 4 cloves garlic, minced
- 1 medium onion finely chopped
- 1 jalapeno pepper, seeded and chopped
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 3 cups broccoli florets, cut into 1/2-inch pieces
- 1.5 (not 5)T chipotle powder
- 1T cumin
- 1t paprika
- 1/2t sea salt
- 1/2 fresh, ground pepper
- 1 orange pepper, seeded and chopped
- 1 green pepper, seeded and chopped
- 2 28-ounce cans diced tomatoes with juice
- 2 15-ounce cans of beans. I used 1 can pinto & 1 can of black beans. My favorite type of canned beans is Eden’s because they are packaged with seaweed rather than salt and their cans are BPA free.
- Heat oil in large pot or dutch oven over medium heat. Add garlic, onion, and jalapeno. Saute for approximately 3-5 minutes.
- Add sweet potato, broccoli and spices. Stir until spices evenly cover veggies. Cover and cook for 5 minutes, stirring occasionally.
- Add bell peppers & stir. Cover and cook for another 5 minutes, stirring occasionally.
- Add tomatoes and and beans. Simmer uncovered for 25-30 minutes.
I added spinach or kale to my bowl after cooking, I also top with avocado and nutritional yeast (for some B vitamins) and added yum.