- 1/4 low sodium vegetable broth
- 1/4 onion, chopped
- 1 clove garlic, minced
- salt and pepper, to taste
- 2 carrots, diced (about 1/2 cup)
- 1 green bell pepper, diced
- 1 sweet potato, diced with skin on
- 1 zucchini, diced (about 1 cup)
- 2 Tbsp chili powder
- 1 Tbsp dried oregano
- 1 1/2 tsp smoked paprika OR 1 tsp liquid smoke
- 1 15-ounce can diced tomatoes in juice
- 1/2 cup tomato sauce (OR 1/4 cup tomato paste plus 1/3 cup water)
- 2 cups vegetable broth
- 1 Tbsp maple syrup or agave nectar
- 1/2 tsp cayenne pepper OR 1 Tbsp hot sauce, optional
- 1 15-ounce can black beans, drained
- 1 15-ounce can pinto beans, drained
- 1 15-ounce can chickpeas, drained
- 1 cup frozen corn
1. Heat a large pot (at least 4 quarts) over medium heat and add the 1⁄4 cup broth. Add the
onion and garlic and season with a pinch each of salt and pepper. Cook for 4-5 minutes or
until the onion in soft, translucent, and slightly golden brown. Reduce the heat if
browning too quickly.
2. Add the carrots, bell pepper, sweet potato, and zucchini. Season again with salt and
pepper, followed by the chili powder, oregano, and paprika/liquid smoke. Stir to coat and
cook over medium heat for 3-4 minutes to let flavors infuse and cook the veggies.
3. Next add the tomatoes, tomato sauce, broth, maple syrup/agave, cayenne pepper/hot
sauce, and all three types of beans. Stir and bring the chili to a low boil.
4. Once boiling, reduce the heat to low and stir in the corn. Cover and cook for at least 30
minutes, or until the veggies are tender and the chili has thickened.
5. Taste and adjust the seasonings as needed
6. Serve hot with recommended toppings and accompaniments.
• Tortilla chips, vegan cornbread, cubed avocado or chopped fresh cilantro
Recipe adapted from Minimalist Baker's Everyday Cooking