For all my plant-based chili lovers out there, this dish is rich in flavor and gets better over time! A perfect make-ahead large-batch meal for busy weeks.
Servings 8
Ingredients
3tablespoonscoconut sugarsub monkfruit or maple syrup
1tablespoonsea saltfeel free to start with less and add to taste
1tablespoonchili powder
2teaspoonssmoked paprikathe smoked part is important!
2teaspoonsonion powder
2teaspoonsdried oregano or basil
1teaspoongarlic powder
1teaspoonblack pepper
3/4teaspooncumin
1medium yellow bell pepperdiced into 1/2" pieces
1medium red bell pepperdiced into 1/2" pieces
1medium white or yellow oniondiced into 1/4" pieces
3.5ounceschipotle peppers in adobo sauceif spice-sensitive, start with less and add to taste (1/2 of a 7 oz can)
12ouncebag frozen riced cauliflower
2cupsfrozen corn kernels
Instructions
Heat a large stock/soup pot or dutch oven to medium heat and add oil. When oil moves quickly around the pan, add bell pepper, onion and sweet potato. Cook, stirring every few minutes, until veggies are softened with some golden-brown edges, approximately 12-15 minutes. (I use this interim to open all cans and drain/rinse).
Add minced garlic and spices and cook, stirring constantly, another minute (you can add a small splash of your stock if it seems like spices are sticking to the bottom).
Add broth, beans, diced tomatoes and tomato paste and stir to evenly incorporate. Use fingers to scoop out half of the chipotle chilis and break them into small pieces, then stir them into the pot (I find this easier and less messy than chopping them on a board but you can do that too).
Bring to a simmer if it’s not simmer already, then simmer 20 minutes, stirring every 4-5 minutes.
Stir in corn and cauliflower, then simmer another 15 minutes before serving. Feel free to taste and adjust spices as you like. If you can do dairy, I recommend serving with a dollop of plain greek yogurt or sour cream, with a handful of Siete Foods chips on the side! Leftover chili will keep tightly sealed in the fridge 6 days or frozen 6 months.
Notes
*Feel free to use all three of your favorite bean or 2 and 1 etc. . . In a small bowl, whisk together coconut sugar through cumin. Set aside.
Course: Entree, Main Course, Soup
Cuisine: American
Keyword: comfort food, family dinner, family friendly, healthy, healthy dinner, healthy recipe, root vegetables, soup, sweet potato, Vegan, Vegetarian, Warm