Chili is one of those meals that everyone loves, comforts you in time of need (like, endless Montreal winters in my case), is hearty and filling, and can be prepared in so many different ways. I love my Spicy Bulgur Chili, but the recipe I am sharing with you today is more traditional, yet completely vegan and nutritious. It’s packed with protein thanks to all our lovely beans and is bursting with flavour! My husband and I love spicy food and we sometimes screw up by making things too spicy for the little guy, but in the case of this chili, the little guy thought it was great, and although it was kind of hot, he loved it. If you want it even less spicy, ease off on the chili powder.
Also, we used a vegan ‘veggie ground’ in this recipe, but it’s completely optional. The flavours are amazing without it, as we’ve done it both ways and they are both equally good. You can add an extra can of beans if you are not using the veggie ground.
Finally, this makes a HUGE amount of chili. We always prepare it in our huge chili pot, and freeze, freeze, freeze! It makes amazing leftovers, and takes the stress out of figuring out what’s for dinner. Simply reheat on the stove top whenever you’re in the mood for a big bowl of chili. Now, if you don’t want to make enough for an army, go ahead and scale down the recipe by half. You will still end up with enough to serve about 6 people.
- 2 tablespoons olive oil
- 5 medium onions, chopped
- 4 large carrots, chopped
- 6 celery stalks, chopped
- 4 cloves garlic, finely chopped
- 3 cans diced tomatoes
- 2 cans red kidney beans
- 2 cans black beans
- 1 1/2 cups organic corn niblets
- 2 packs (12oz each) meatless veggie ground (optional; can substitute with an extra can of beans of choice)
- 6 tablespoons chili powder
- 1 1/2 cups chopped fresh cilantro (plus torn leaves for topping)
- 2 teaspoons sea salt
- Heat the olive oil in a large saucepan over medium-high heat. Add the onion, carrots, and celery; cook, stirring frequently, until the carrots begin to soften, about 8 minutes. Add the garlic and cook for 2 more minutes. Add the tomatoes, beans, corn, veggie ground, chili powder, cilantro and salt. Stir well and simmer over low heat, stirring occassionally.
- The chili will thicken and be ready in 40 minutes, but if you have time to allow it to cook longer, the flavours will be even better (approx. 1 hour, 30 minutes is great).
- Serve in bowls and garnish with torn cilantro leaves and a side of organic tortillas if you wish!
- This chili freezes very well and is excellent for leftovers (hence the huge yield!). Store in a freezer-safe glass container until ready to use. Simply reheat in a pot on the stove top over medium heat.