1 tablespoon organic, virgin coconut oil
3/4 cup onion (diced small)
2 cloves garlic (minced)
1 teaspoon fresh serrano pepper (optional if you like it spicy)
1/2 cup celery (diced medium)
3/4 cup carrot (diced medium)
1 cup red pepper (diced medium)
3 cups kidney beans (BPA free can, rinsed)
3 roma tomatoes (cut in half and chard under the broiler)
2 cups vegetable stock ( I really like Harvest Sun vegetable cubes)
1 1/2 tablespoons maple syrup
2 tablespoons white wine vinegar (this is the LOVE)
1 cup fresh kale (Sliced thin and added at the end)
1 cup broccoli (cut into cute little pieces and added at the end)
1/2 cup organic frozen corn kernels
1 teaspoon oregano
1 tablespoon chili powder
1 teaspoon cumin
1/8 teaspoon smoke paprika (optional)
1 teaspoon paprika
Note- This is not strict low carb, omit the maple syrup and beans and it will reduce overall carbs.
Cut all of your vegetables up and portion everything out before you start cooking.
Set your broccoli, cornand kale aside to add at the end
Measure all of your spices and set them aside in a little bowl.
Cut your tomatoes in half, place them onto foil, season with salt ad pepper.
Place them under the broiler in the oven and let most of the tomatoes skins turn black. Flip them over and do the same thing on the other side.
After they have been chard, puree them in a blender and add the white wine vinegar, vegetable stock and maple syrup. Set aside.
Heat your coconut oil in a large pot on medium heat
Add your onion, garlic, celery, carrots and red pepper
Season with sea salt and pepper, sauteé for about 5 minutes
Add the spice mixture and sauteé for another 1-2 minutes
Add your kidney beans and blended tomato mixture to the pot
Stir until well combined, cover, turn the heat down to low and simmer the chili for about 30 minutes
Once the chili is cooked, turn the heat off and add the kale, broccoli and corn
Cover the pot and let the kale and broccoli cook from the heat that is still in the pot for about 5-6 minutes.
Taste, season if needed.
This is the most important part, serve this vegan chili with:
Baked potatoes, guacamole, salsa verde and pico de gallo.
If you do eat dairy I highly suggest topping your vegetable chili with organic shredded cheese and organic sour cream
Cook Outside the Box
Reduce the chili until most of the liquid is gone and add some cooked brown rice. Wrap that mixture up in a whole wheat tortilla, serve with a salad.
Use the leftover chili as an appetizer. Make some crostini, spread Boursin cheese on the toasts and add some warm chili to the top. Soooooo good!
Cook some quinoa and serve the warm chili on top
Top your morning omelet with some of this vegetable chili