Veggie Chilli Recipe

June 8, 20192 Comments

 

Every time i make this and post to my Insta Stories i get asked how i make it … there are TONS of recipes online but i thought i would share mine here with you all …

This is a HUGE fave in our house and i love it because it’s SUPER yummy …. but also because it’s SUPER easy and i can whip it up while doing other things … i usually make it in the morning so that it’s ready for the after school rush as it’s quick to heat up and add the toppings when we are ready to sit at the table !!

While i am posting my recipe for it here (ingredients list at bottom of post), please remember that you can literally add whatever you’ve got in the fridge (for the most part ;)) so if you’re short on something or have another veg you’d like to use up, don’t be afraid to add that in too !!

I put my large deep pan on the stove top and set the heat to medium.  Once the pan is hot, i add a couple of TBSP of EVOO … (now when i say ‘a couple of tablespoons’ what i mean is … i just take my bottle and do a little swirl around the pan) … I start with cut up bell peppers and carrots … while this one has green peppers in it, i will say that my fam prefers this without green peppers … but if they are in the fridge, they are in this chilli !! For 2-3 people i cut up 4-6 peppers and a couple of large carrots (cut quite small) … i generally don’t measure much as we LOVE leftovers of this recipe !!

While this is heating up (don’t forget to stir so the peppers get evenly cooked) i add fresh pressed garlic … use as much or as little as you like … i add 2-3 cloves and use my all time FAVE garlic press from Crate & Barrel !! Keep stirring this all around on medium heat … 5 min. max before you add your tomatoes !!

    

Add (1) can of crushed tomatoes and (1) can of beans, mixing well after each … i use All different kinds of beans.  These ones are kidney beans, but i’ve used black beans, mixed white and red kidney beans, and i’ve even added garbanzo beans too !!

Next it is time for the SPICES !!  Again, everyones taste is different so I generally don’t measure … i just shake a little (or a lot) of some yummy Mexican Seasoning and a much smaller amount of Chipotle spice (this spice can become pretty hot pretty quick so be aware of the level of heat your fam likes in their food) … we use Pink Himalayan Salt at our house and black pepper, so i add a generous amount of these too …

(THIS PRODUCT IS ONE OF MY VERY FAVES)

Traditionally, Chilli is a meat based recipe … so when making the veggie version you’ll need a bit of ‘thickening’ agent … using a broth concentrate is a super easy way to do that !! I add one packet of this veggie liquid broth concentrate and 3/4 of a cup of water to your pot and mix well … turn up the heat to medium/high and let it get to a boil (remembering to stir a few times so it cooks evenly) … then reduce heat to medium and let simmer for 15-ish minutes until it starts to get thick and yummy !!

If you’re cooking earlier in the day, just remove from heat, cover and then re heat over a low/med heat for 5 fish min before serving … if you’re ready to dig in right away, serve into bowls, add a (generous) dollop of sour cream or greek yogurt on top … sprinkle with shredded cheese and add tortilla chips !!

Some of our fam likes to add finely cut green onions too (not me, hence the pics without ’em :)) but if you love ’em then add ’em … i also serve another larger bowl of extra chips on the table because this is AWESOME to eat solely by scooping onto chips … who needs a spoon ?!?!

     

(with green peppers and no corn)                              (without green pepper / with corn)

Please be sure to LMK if you’ve tried this and how your family likes it !! I am plant based (and Em doesn’t live at home tho, she doesn’t eat much meat) … but my boys LOVE meat and they recently admitted that they like my Veggie Chilli MORE than traditional chilli with ground beef – i will take that as a HUGE win !!

j. XOX

 

INGREDIENTS

  • 4 – 6 bell peppers
  • 2 – 3 carrotts
  • (1) can beans
  • (1) can crushed tomatoes
  • (1) can corn (or fresh if you have it) *optional
  • (1) packet veggie liquid broth concentrate
  • 3/4 cups of water
  • Mexican Seasoning (to taste)
  • Chipotle Seasoning (to taste)
  • Salt & Pepper (to taste)
  • Sour Creme OR Greek Yogurt
  • Shredded Cheese 
  • Green Onions for garnish *optional
  • Tortilla Chips

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2 Comments

  • Reply
    Chris Rivers
    July 3, 2019 at 11:22 pm

    Looks delicious!

    • Reply
      Jennifer Edwardson
      July 4, 2019 at 3:54 am

      THANK YOU !! It is a family fave around here 🙂

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