No Recipe Recipe Smoky Veggie Chili Food

SMOKY VEGGIE CHILI

Steps:

• Set a medium stockpot or Dutch oven over medium-high heat. (Don't use a nonstick pot.) Dice onion, and add it to the dry pot. Stir continuously until the onion begins to turn translucent, browns slightly, and begins to stick. Add 1/2 cup vegetable stock, to deglaze the onions.
• Meanwhile, dice the sweet potato and set it aside. To the onions, add ground cumin, chili powder, smoked paprika, and chopped chipotle chile. Add diced sweet potato and remaining 2 cups of vegetable stock. Simmer over medium heat until the sweet potatoes begin to soften, about 6-8 minutes.
• While the sweet potatoes are cooking, dice the zucchini and mushrooms. Crush the canned tomatoes by hand, and add them to the pot.
• Add diced veggies. Rinse the canned beans, then add them to the pot. Season chili with salt to taste. Simmer over medium-low heat until vegetables are slightly tender, about 20 minutes. Coarsely chop kale and cilantro, and add to the pot.
• Serve hot, garnished with an optional dollop of dairy-free sour cream, sliced avocado, and chopped scallions.

VEGGIE CHILI MAC

Steps:

• Heat the oil in a large pot over medium heat.
• Add the onions and green pepper and cook until slightly softened. Add the carrots, celery and cook for a few more minutes. Add the jalapeno and garlic and cook for a few minutes to soften.
• Add the oregano, cumin, and chili powder and cook for another minute or two, stirring to mix in spices.
• Add in vegetable stock, tomato sauce, tomatoes and beans. NOTE: I used 1 can pinto and 1 can black beans instead of 2 cans of black beans.
• Add in cocoa powder and sugar.
• Cook over medium high heat, stirring frequently and bring to a boil. Reduce the heat to medium low and simmer uncovered until thickened about 45 minutes, stirring occasionally. Season, to taste, with salt and pepper, if needed.
• Stir in cooked and drained spaghetti (do not rinse so chili liquid will "stick" to pasta).
• Serve with shredded cheddar cheese (white or yellow).

SMOKY VEGETARIAN CHILI

Steps:

• Heat oil in Dutch oven over medium heat. Add scallions, celery, red pepper and garlic, and cook until softened, about 8-10 minutes.
• Stir in tomatoes, chili powder, cumin, salt and chipotle, and cook for 2 minutes.
• Add beans, corn and vegetable broth, and bring to boil.
• Reduce heat and simmer uncovered for about 25 minutes.