Chili, the ultimate healthy comfort food.
It’s the time of year when the weather starts to get a bit chilly (see what I did there?) and comfort food cravings start creeping in. I believe chili tot be the PERFECT comfort food, It is hearty, warm, and comforting AND is full of nourishing food whole food ingredients. It really is a win-win situation. This easy vegetarian chili recipe is my favorite because it contains plenty of soluble and insoluble fiber, proteins, and complex carbs to help keep you satiated. It also has my secret ingredient, bulgar, which helps give it a meaty texture.
In addition to how nutrient dense, and satiating this chili is, the recipe is very forgiving. Sub in whatever beans or vegetables you have on hand (just don’t forget the tomatoes) and the recipe is still sure to turn out. I love to throw this recipe together when I have a lot of vegetables starting to go past their prime.
This recipe does make a large batch so feel free to freeze individual portions, or use the leftovers the next day to make chili dogs, chili burgers, or stuffed peppers, the opportunities are limitless. This chili gets even better on its second or third day so don’t be afraid of the leftovers!
Easy Vegetarian Chili
Ingredients
- 2 Tbsp olive oil
- 1 onion chopped
- 2 carrots chopped into 1/4 inch pieces
- 2 celery Stocks chopped
- 2 small zucchini chopped into 1/4 inch pieces
- 1 bell pepper chopped into 1/4 inch pieces
- 1/2 can corn
- 1/2 Tbsp cumin
- 1/2 Tbsp coriander
- 3 Tbsp chili Powder
- 1/4 tsp cinnamon
- 1/8 tsp cayanne (or to taste)
- 2 cans roasted, chopped tomatoes
- 1 can chili beans
- 1 can black beans drained and rinsed
- 1 can kidney beans drained and rinsed
- 1/2 cup bulgar
- 1 cup vegetable broth
- Recommended toppings: Sharp cheddar cheese, sour cream, green onions, red onions, avocado, cilantro, hot sauce, croutons, fritos.
Instructions
- Start by chopping all your vegetables in the order listed. Heat the olive oil in a large dutch oven over medium high heat and add the vegetables in as you chop them.
- Let all the vegetables cook for about 10 minutes or until they are tender.
- Add all the spices to the mixture and stir, let them toast for 2 minutes or until they are fragrant.
- Add the tomatoes, beans, bulgar, and vegetable broth. Bring to a boil stirring occasionally. Reduce the mixture to a simmer and cover with a lid. Let cook for 30 minutes.
- Scoop into a bowl, add toppings and enjoy!
Looking for another comforting and nutritious recipe? Try this vegan butternut squash soup!
