Recipe of the Month: Hearty Veggie Chilli
Recipe Recommended by GRP Runner Andrew Tario
This is easy meal-prep recipe. It requires only one pot, can be cooked start-to-finish in less than an hour, and makes for delicious leftovers. Packed full of healthy vegetables and plant protein, this hearty chili recipe makes 4-6 very generous servings.
Ingredients:
Oil of choice, approx. 1 T
1 yellow onion, diced
2-3 cloves garlic, finely chopped
2-3 stalks of celery, chopped
1 bell pepper, chopped
2-3 medium-sized carrots, chopped
1 jalapeño pepper, chopped
1 head of kale (approx. 3 c), rinsed, de-stemmed, and chopped
½ c frozen corn
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 large (28oz) can of diced tomatoes
1 package of veggie chorizo (optional)
Spices (all measurements approximate, season to taste):
2-3 t cumin
1-2 t garlic powder
2 t smoked paprika
1 t chipotle powder
1 T brown sugar (or maple syrup)
2 T nutritional yeast
Toppings (optional):
Chopped cilantro
Crushed tortilla chips
Hot sauce of choice
Squeeze of fresh lime juice
Directions:
In a large pot, add oil and sauté the onion, celery, bell pepper, carrots, and jalapeño pepper over low-medium heat for 8-10 minutes.
Add garlic and veggie chorizo (if using) and continue to sauté for approximately 5 more minutes.
Once the vegetables are soft, add spices directly to the pot, let cook for 30s-1min, then add diced tomatoes and black and pinto beans. Depending on consistency, you may need to add another 1/3 cup of water using the can of diced tomatoes to get any remaining tomatoes.
Once the chili has reached a low boil, reduce heat to low and add chopped kale and frozen corn, stirring to combine.
Once kale has wilted, remove pot from heat and let sit, uncovered, for 5-10 minutes before eating.
Ladle chili into a bowl and top with desired toppings. Enjoy!