You can never go wrong with a spicy veggie chili. The whole family will love it – it’s crazy healthy, delicious, and works with almost any budget. I use left over brown rice to serve with it, or quickly cook up some quinoa. If I’m feeling more ambitious, I’ll bake a batch of corn bread, but rarely have the bandwidth for this, plus it’s not as healthy as the rice or quinoa (but every once in a while, right?)
I love to use cumin in my chili because it adds a sweetness and depth to the mingling flavors.The chipotle adds a smoky depth.
I like to top my chili with my homemade vegan sour “cream”
This recipe serves four to six.
Ingredients
Spicy Veggie Chili
- 3 tablespoons veggie broth
- 1 large onion, chopped
- 4 cloves garlic, peeled and minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1 teaspoon sea salt
- One 28-ounce can organic chopped tomatoes
- 1 cup pinto beans
- 1 cup black beans
- 2 cups cubed butternut squash
- 2 cups cubed zucchini
- 1 cup organic sweet corn
- 2 teaspoon chili powder
- 1 chipotle pepper in adobo sauce, finely chopped (optional)
- 1 cup fresh cilantro, chopped (optional)
Vegan Sour Cream for topping
- 1 cup raw cashews, soaked overnight
- ¼ cup + 2 Tbsp fresh lemon juice
- ¼ tsp sea salt
- 1 tsp nutritional yeast
- ½ cup water
- Place all ingredients into your blender (I used my Vitamix)
- Blend on high for 5-7 minutes, scraping down the sides as needed, until very smooth and creamy.
- Transfer to a mason jar or other airtight container.
- Heat the veggie broth in a large skillet.
- Add onions and “sauté” until soft. Then add the garlic and spices and sauté for another minute.
- Transfer to a slow cooker. Add tomatoes, beans, and veggies. Stir well.
- Cook on a low setting for 6 to 8 hours, or medium/high setting for 2-3 hours.
- Garnish with cilantro and your vegan cream if desired.
- Enjoy your spicy veggie chili!
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