On cold winter days, finding a healthy and hearty recipe can be a challenge. Luckily, this chili hits both categories. It’s filled with 100% plant-based power foods to fill you up and satisfy your comfort food craving.

Ingredients

fullsizeoutput_53aVeggies: 1 medium onion, 1 bell pepper , 2 medium carrots, 2 celery stalks, and 3 cloves of garlic

Oil: 2 tablespoons olive oil

Canned goods (1 15.5 ounce can of each, drained): black beans, kidney beans, garbanzo beans/chickpeas, sweet corn, and 2 cans of diced tomatoes

Broth: 1 ¼ to 1 ½ cups of vegetable broth

Herbs and Spices: 2 tablespoons chili powder, 1 teaspoon thyme, 1 teaspoon oregano, and 1 teaspoon cumin

Directions

  1. First, finely chop or dice vegetables and mince garlic cloves. In a large pot, heat olive oil over medium-high. When the oil sizzles, add the chopped onion, bell pepper, carrots, and celery. Cook approximately 8 minutes, stirring frequently.

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2. Once the onions become translucent, add garlic, chili powder, cumin, oregano, thyme. Cook for another minute, stirring frequently

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3. Reduce heat to medium-low and add vegetable broth, tomatoes, beans, and corn. Simmer for approximately 30 minutes.

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4. When serving, try topping the chili off with diced onions, avocado, tortilla strips, or your favorite plant-derived cheese such as this one.

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5. Enjoy 🙂

  • If you want an even heartier meal, cook some quinoa, brown rice, or kamut and either  add it to the chili or use it as a base.
  • Use it as a baked potato topping.
  • For a quick snack, reheat leftovers and use as a dip for tortilla chips.
  • Fun fact: Combining corn with beans creates a complete protein. No meat, no problem!
  • This recipe was originally published in the Fall/Winter issue Tallahassee Teen Magazine.

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