Ultimate Veggie Chili
This Ultimate Veggie Chili is a go-to fav that I'll eat no matter what the weather is doing outside. It's vegan, gluten-free, oil-free and soy-free, and a meal prep favorite! #veganchili #vegetarianchilirecipe #healthyveganrecipes #danielfastrecipes #mealprepideas
Servings: 6
Calories: 356kcal
Ingredients
- 1 onion diced
- 3 garlic cloves minced
- 1 jalapeño finely diced (for less heat, remove seeds and/or use half the pepper)
- 1 ½ cups chopped mushrooms
- 1 bell pepper chopped
- 1 zucchini chopped
- 2 Tbsp chili powder
- 1 Tbsp ground cumin
- 1 28- oz. can of fire-roasted or regular diced tomatoes
- 1 15- oz. can of black beans drained
- 1 15- oz. can of kidney beans drained
- 1 15- oz. can of pinto beans drained
- 2 cups water or vegetable broth
- 2 cups chopped kale
- 1 cup of frozen corn optional
- 1 to 2 Tbsp Simple Homemade Date Syrup
- Salt to taste
Optional toppings
- 1 avocado diced
- ¼ cup chopped fresh cilantro
- Fresh-squeezed lime juice
- Cashew sour cream
Instructions
- Heat a large pot over medium heat. Add diced onion and dry sauté for 3–4 minutes until it starts to brown. Add garlic, jalapeno, mushrooms, bell pepper, and zucchini, and cook for another 3–4 minutes. If veggies start to stick to the pan, add 1 to 2 tablespoons of water. Stir in chili powder and ground cumin with veggies and continue to cook for about 1 to 2 minutes.
- Add diced tomatoes and drained beans. Stir well. Add water or vegetable broth and increase heat to medium-high until chili starts to gently boil. Reduce heat and let simmer for another 10 minutes uncovered.
- Stir in chopped kale, frozen corn (if using), and Simple Homemade Date Syrup, cover, and turn off the heat. When kale wilts and is bright green, the chili is ready!
- If using, top with diced avocado, fresh chopped cilantro, lime juice, and a dollop of cashew cream just before serving.
- Optional sides include brown or red rice, baked sweet potato, air fryer smashed potatoes, air fryer plantains, oven-baked tortilla chips, or quinoa.
Notes
Leftovers/Meal Prep: Store leftovers in a covered container in the refrigerator for up to four days. This veggie chili is also freezer-friendly and keeps well in a freezer-safe container for up to four months.
Nutrition
Calories: 356kcal | Carbohydrates: 62g | Protein: 17g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 998mg | Potassium: 1250mg | Fiber: 20g | Sugar: 11g | Vitamin A: 2846IU | Vitamin C: 56mg | Calcium: 184mg | Iron: 6mg
