Makes 6 servings. Total time: 35 mins
This veggie chili might be the easiest (and yummiest) you'll ever make! While it seems like a long list of ingredients, it all comes together quickly and it will feed you for a few days, which is always the goal! You could totally add a ground meat of your choice to this but the veggie packed flavours are oh so good on their own.
What you need to make it:
1 large white or red onion
2 large garlic cloves, minced
2 large carrots, diced
2 celery stalks, diced
1 can red or white kidney beans, drained and rinsed well
1 can black beans, drained and rinsed well
Note: can sub any canned beans you have on hand
1 can organic diced tomatoes
1 jalapeno pepper, diced (seeds in tact if you like it hot or remove if not!)
½ tbsp miso paste (optional)
3/4 tbsp cumin
1 tbsp chili powder
½ tbsp paprika or smoked paprika (I like to use both!)
Salt & pepper to taste
2 cups veggie broth
2 tbsp EVO
Fresh cilantro & a lime wedge for serving
What to do to make it:
Heat a large pot on medium heat, add EVO
Add garlic, onion, jalapeno, carrot and celery to pot and saute for 5 mins
Add spices and salt and pepper and saute another 2 mins, stirring frequently
Add diced tomatoes, beans, miso paste and stir 1 more minute before adding veggie broth
Increase heat to medium high to bring to a boil. When boiling, reduce heat to low, cover and let simmer for at least 30 mins and up to 4 hours. The longer it simmers the better IMO!
Enjoy with fresh cilantro and a squeeze of fresh lime juice
If you make this recipe, please take a photo and tag @yourbestlifewithlisa