Nothing warms you up quite like a hearty bowl of vegetarian chili on a cold winter day. This delicious three-bean, plant-based chili contains a few added superfoods, namely mushrooms and turmeric, to add even more flavor and nutrition. And don’t forget, the humble bean, high in protein, fiber and antioxidants, is a superfood in and of itself! This is a comfort food that will fill you up, without filling you out. Serve with warm vegan jalapeno-cheddar cornbread muffins.
Interested in making this chili even MORE super? Try sprinkling hemp seeds or sprouts on top for an additional superfood-packed punch!
Ingredients
3 Tbsp. unrefined coconut oil
3/4 cup yellow onion, diced
4 cloves garlic
1 cup carrot, diced
1 cup celery, diced
1 small jalapeno, diced
1 cup of portobello mushrooms, diced
1 tsp. cumin
1 tsp. turmeric
1 tsp. oregano
1 tsp. chipotle chili powder
1/2 tsp. smoked paprika
2 bay leaves
16-oz. jar salsa
2 cups veggie broth
2 15-oz cans chili beans (or choose a mix of pinto, kidney, and/or black beans)
Salt, to taste
Directions
- Heat heavy-bottomed stock pot over medium heat. Add oil to coat bottom of pot.
- Sauté onion for 3 minutes, until soft but not browned. Add garlic and cook for additional minute or two, before adding carrots, celery, jalapeño and mushrooms. Stir well to coat in oil. Cook about 8 minutes more, stirring occasionally.
- Add all spices (except salt), salsa and beans, and stir well. Add 1 cup broth, allowing to cook down and for liquid to be mostly absorbed, about 7 minutes. Add remaining broth and mushrooms. Continue cooking for another 8-12 minutes, until carrots and celery are soft, but not mushy. Salt to taste.
