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vegetarian chili

Big Batch Vegetarian Chili

  • Author: Amy Palanjian
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes
  • Yield: About 8 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican

Description

When serving this to a little one, I like to drain off much of the broth. This makes it a little easier (and less messy) for them to eat. If your family likes spice, add in a dash or two of cayenne pepper.


Ingredients

  • 2 tablespoons neutral cooking oil (like coconut or canola)
  • 6 cups diced vegetables including sweet potato, onion, sweet bell pepper, celery, and carrot. (You can use as much or as little of each as you like, though do include the sweet potato since the flavor is so nice in the mix!)
  • 2 garlic cloves, minced
  • 1 28-ounce can diced tomatoes with juices
  • 3 14.5 ounce cans beans such as black, pinto, or kidney, rinsed and drained¬†
  • 1 teaspoon salt
  • 3 teaspoons cumin
  • 1 16-ounce bag frozen corn
  • 1 quart vegetable or chicken stock
  • 1/4 cup lime juice

Instructions

  1. Warm the oil in a large pot over medium heat. Add the vegetables and stir to coat. Cook, stirring frequently, until they are just starting to soften, about 10 minutes.
  2. Stir in the garlic, tomatoes, beans, salt, cumin, and corn. Add the stock and bring to a boil. Reduce to a simmer and let cook for about 30 minutes, or until the vegetables are completely cooked through.
  3. Stir in the lime juice. Serve warm topped with shredded cheese, sour cream, hot sauce, and/or avocado.

Notes

To store: Let cool completely and store in the fridge in air tight containers for up to 5 days or in the freezer for up to 3 months. Thaw overnight in the fridge before using. 

To make this in the Slow Cooker: Skip Step 1 and add all ingredients to the slow cooker except the corn and lime juice. Cook on LOW for 7-8 hours. Stir in the corn and lime juice. This will have more liquid (since none will evaporate during cooking) so you may want to add an extra can of beans.

Cut the veggies roughly the same size so they cook evenly.

Use some sweet potato or butternut squash to add some natural sweetness.

Omit the onions and garlic if they are no-gos with your kids.

Serve with toppings that your kids like to round out the meal.

If you want to make the adult portions spicy, add cayenne pepper, crushed red pepper flakes or hot sauce to your bowl.

Use precut butternut squash and shredded carrots, and a teaspoon of garlic powder instead of fresh to eliminate all chopping.

yummy family food

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