Who doesn’t love chili? It’s a soul-satisfying dish packaged in a rich, savoury tomato sauce. While classic chili is ground meat-focused, this one is plant-based and loaded with fibre-fabulous beans and chunky colourful veggies. You’ll easily warm to this earthy dish which features toasted cumin, smoky chipotle chili peppers, and the subtle sweetness of cocoa powder. Perfect for meal prep and batch cooking, this recipe makes 8–10 servings. Your weekly menu will thank you!
Toasted Cumin Seeds
Bring out the smoky flavour of cumin seeds by dry roasting them in a cast iron pan over medium heat. Stir constantly for a minute or two, or until fragrant, being careful not to burn. Allow to cool before grinding.
Better Beans!
Cooking your own dried beans isn’t just more economical, it’s better for the environment! Simply soak overnight in water with a stick of kombu or a couple of bay leaves to help make the beans more digestible. When ready to cook, drain the beans, rinse, then add to a freshly filled pot of water and cook until softened. Easy and so good for you!
Ingredients
- 2–4 Tbsp olive oil
- 2½ c onions, chopped
- 2 Tbsp garlic, minced
- 2½ c mushrooms, sliced
- 2 c bell peppers, chopped
- 2 c zucchini, chopped
- 3 Tbsp chili powder
- 1 Tbsp and 1 tsp cumin seeds, toasted
- 2 tsp salt
- 2 (796 ml/28 fl oz) cans diced tomatoes, with juice
- 2 chipotle chili peppers (in adobo sauce), chopped
- 4 c cooked beans of choice (a mix of red kidney, black bean, and pinto is delicious!)
- 2 c frozen corn kernels (optional)
- 4 Tbsp fresh cilantro, chopped
- 2 tsp lime juice or red wine vinegar
- 1 Tbsp unsweetened cocoa powder (optional)
Garnishes:
- Fresh cilantro
- Shredded cheddar or Monterey Jack cheese
- Sour cream or crème fraiche
- Chopped green onions
Instructions
- In a large heavy-bottomed pot, sauté onions in olive oil until they are translucent, about 10 minutes.
- Add garlic, peppers, and zucchini. Sauté for 5 minutes. Add spices and stir to coat vegetables.
- Dump in tomatoes, chipotle peppers, and beans, cover, and let simmer on medium-low heat for 35–45 minutes, stirring occasionally to prevent chili from burning to the bottom of the pot.
- Just before serving, stir in the cilantro, lime juice, and optional cocoa and/or corn.
- Season to taste and serve with toppings.
You May Also Like: Sweet Potato Black Bean Chili, Soothing Lemon Lentil Soup, Low Histamine Foods: Creamy Arugula Soup.
