How was your weekend, sweet readers? We were blessed with gorgeous weather in Dallas and enjoyed spending time outside. We started with an early Saturday morning baseball game and ended with a spring family photo session. We even snuck in a date night (sort of…).
I’ve been trying some new things in the kitchen lately, including lots of veggie-heavy dishes like this Veggie Chili recipe. I know, I know. I’m a Texas girl, and vegetarian chili sounds a bit sacrilegious, doesn’t it? Well, let me tell you that I’ve made this 3 times in the last 3 weeks, and almost everyone in my family has enjoyed it. The only exception is my picky Sutton, but 4 out of 5 is a winner in my book.
Not only is Veggie Chili super tasty, it’s also super healthy. If you’re feeling dangerous, however, you can serve it over Fritos and top it with cheese just like an old fashioned Frito Pie. And if Veggie Chili isn’t your thing, I hope you’ll at least try my 30-Minute Chili or White Chicken Chili. All three recipes are perfect for busy weeknights, can be made in advance and freeze well.
What you’ll need:
- 1 cup chopped onion (about 1/2 large onion)*
- 1 large bell pepper, chopped*
- 3 carrots, chopped
- 3 stalks celery, chopped
- 1/2 container mushrooms, chopped
- 3 cloves garlic, chopped
- 2 tablespoons chili powder
- 1 1/2 teaspoons paprika
- 1 teaspoon oregano
- 1/2 teaspoon salt, plus more to taste
- 1 bay leaf
- 3- 15 oz. cans beans (kidney, cannellini, pinto or a combination), drained
- 2- 15 oz. cans crushed or diced tomatoes*
- 2 cups vegetable broth
What you’ll do:
- In a large pot over medium-high heat, cook veggies 8-10 minutes until softened. While they’re cooking, mix together chili powder, paprika, oregano and salt.
- Add spice mix to veggies, and cook while stirring frequently, about 1-2 minutes.
- Add bay leaf, beans, tomatoes (with juice), and broth, and mix well. Bring to a boil, then reduce heat. Cover and simmer 20-30 minutes until veggies are tender. Taste for flavor and add additional salt if needed.
- If you like thicker chili, blend for a few seconds with an immersion blender or remove 1-2 cups of chili and mix in a blender. Add back into original pot, and stir well to combine.
*I prefer the milder flavor of red onions and yellow or orange bell peppers. My kids hate chunks of tomatoes, so I’ve started using crushed tomatoes instead of traditional diced ones.
Veggie Chili is a great way to add more vegetables into your diet, and the beans are a great source of protein. We honestly don’t miss the meat at all. In fact, the first time I made it, I served it to my mister and lovies without mentioning that it was a diversion from my normal chili recipe. It look them a few bites before anyone noticed, and then they just kept eating. And then they went back for seconds like they normally do.I highly suggest topping your Veggie Chili with diced avocado. It makes it look prettier and taste even yummier. You could also set up a “make your own chili” bar with traditional add-ins like shredded cheese, onions, sour cream, chips and chopped jalapeño.
I hope you and your family enjoy this recipe as much as we do. Enjoy!
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