If you’ve been following my Insta stories (@tiff.kent) you’ve probably seen glimpses of my life right now: boxes everywhere and total chaos as my husband and I remodel one house while packing up another!
While my husband and I have packed up most of our current house, we’re still in our house for another few days. In the meantime, we’ve been relying on healthy + hearty premade food to get us by. Enter - my all-time favorite chili! I make large batches to freeze; then, I thaw it out when I don’t feel like making dinner—or in my current case, when the kitchen is packed up and I can’t make dinner.
This chili is vegan, but it’s so hearty that you actually wouldn’t guess it. In fact, my husband didn’t know it was vegan until I told him after his third serving. It’s that good.
It’s a little bit smoky, full of flavor, and really good for you. You’ll get about 6 servings for average people from this recipe, or 4 servings for husbands who eat as much as mine does. J I serve this with a side of my favorite BBQ chips.
What You’ll Need:
For The Chili:
- 1 small yellow onion, chopped
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 1 jalapeno
- 1 can of whole corn kernels, organic
- 3 cloves garlic
- 1 14 oz. jar fire roasted tomatoes
- 2 14 oz. jars of your favorite tri-bean blend or 1 cup kidney beans, 1 cup black beans, and 1 cup kidney beans
- ½ cup vegetable broth
For the Seasoning:
- 4 teaspoons chili powder
- 2 teaspoons crushed red pepper
- 1 teaspoon onion powder
- 2 teaspoons garlic powder
- 2 teaspoons ground cumin
- 2 teaspoons dried parsley
- 2 teaspoons sea salt
- 2 teaspoons dried basil
Avocado, cilantro, sour cream*, cheese*, or crushed chips if you’re hardcore
1. Wash, rinse, and remove seeds and cores from jalapeno and bell peppers. Chop into small (1/4”) chunks and set aside.
2. Chop the onion into small 1/4” pieces. Drizzle EVOO into a sautéing pan, turn heat to medium, and add in onion. Add in minced garlic right away, then turn onion and garlic for 2-3 minutes until fragrant.
3. Add in chopped bell peppers and jalapeño. Add in corn. Pour ½ cup vegetable broth over mixture in the sautéing pan and cover with a tight fitting lid, stirring every couple of minutes, for about 10 minutes or until everything is tender but not mushy.
4. To make the seasoning, combine chili powder, red pepper, onion powder, garlic powder, cumin, parsley, sea salt, and basil.
5. In a large boiling pot, combine beans and tomatoes. Stir in seasoning mixture, then gently pour in sautéed vegetables. Stir to immerse flavors. Heat over medium heat for 20 minutes and enjoy! Store this in an airtight container for up to six days, or freeze and thaw overnight in the refrigerator when you're ready to consume.