bomb veggie chili


Chili is such a perfect fall and winter meal, you can make a large pot and be set for the entire week. Or freeze half the pot for another time and enjoy a homemade meal twice!  We served this chili over baked sweet potatoes with lime cashew crema and guac and it was BOMB.  All of us were in love, the kids especially.  Don’t be put off by all the ingredients, this chili isn’t hard to make but it needs some different items for a nice deep flavor.  Also,  chili always tastes best the second day so if you can stand waiting, make it the day ahead or prep it on a Sunday.  Corn goes really well in here too but I couldn’t find any without plastic this time :/

bomb veggie chili


1 large onion, chopped

1 large red bell pepper, chopped

1 large green bell pepper, chopped

1 small stalk celery, finely chopped

1 small carrot, finely chopped

3 cloves garlic, finely chopped

3 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon garlic powder

2 teaspoons smoked paprika

1 teaspoon salt

1 teaspoon dried oregano

1 tablespoon chipotle chili en adobo, minced (canned chipotle in sauce)

28 oz canned tomatoes- chunky or smooth, however you like it

2-3 cups veggie broth, start with two and add more depending on how thick/thin you want your chili

1 large zucchini, chopped

4 cups pinto beans, cooked (or about 2 cans drained and rinsed)

1 can kidney beans, drained and rinsed

All the fixings, like cashew cream, lines, jalapeno, cilantro, red onion, whatever you enjoy on your chili.


Saute the onion about 5 minutes until softened, then add in the carrot and celery and sauté another 5 minutes until aromatic and softened.  Add in the bell peppers and garlic and continue to sauté about 5-7 minutes until the peppers have wilted a bit.  Add in all your spices, including the chipotle en adobo and sauté 2 minutes, stirring to fully combine.  Add all the rest of your ingredients and stir to combine.  Bring to a boil and then reduce to simmer and let cook about 20 minutes.  Serve with all the fixings and enjoy!  Keeps well in the fridge and you can freeze the leftovers easily, even in single serving jars if you like.

Hope you guys enjoy and share with me if you make it! @mamaeatsplants on Instagram xx

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