Vegan Grain Free Chili
Ingredients
- 1 chopped yellow onion
- 1 chopped red bell pepper
- 1 chopped yellow bell pepper
- 3 stalks chopped celery
- 3 cloves minced garlic
- 1 chopped sweet potato
- 3 chopped carrots
- Salt
- Pepper
- 2 tablespoons hot chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- Dash of cinnamon
- 2 teaspoons unsweetened cocoa powder
- 2 cans diced tomatoes
- 6 cups vegetable broth
- 1/4 cup tomato paste
- 1 can chopped chipotles in adobo sauce
- 1 can light kidney beans
- 1 can dark kidney beans
- 1 can pinto beans
- 1 can black beans
- 1 cup yellow sweet corn
- Juice of 2 limes
- Drizzle of sriracha
- 1-2 tablespoons maple syrup
- Bunch of baby spinach
- Chopped cilantro
- Cherry tomatoes
- Fresh cilantro for topping
- Sliced avocado for topping
Preparation
In a Le Creuset Dutch oven, sauté 1 chopped yellow onion, 1 chopped red bell pepper, 1 chopped yellow bell pepper, 3 stalks chopped celery, 3 cloves minced garlic, 1 chopped sweet potato, and 3 chopped carrots for 5-7 minutes until tender.
Season with salt, pepper, 2 tablespoons hot chili powder, 1 teaspoon paprika, 1 teaspoon cumin, a dash of cinnamon, and 2 teaspoons unsweetened cocoa powder, sautéing for a few more minutes.
Add in 2 cans diced tomatoes, 6 cups vegetable broth, 1/4 cup tomato paste, and 1 can chopped chipotles in adobo sauce. Bring to a boil.
While boiling, add in 1 can light kidney beans, 1 can dark kidney beans, 1 can pinto beans, 1 can black beans, and 1 cup yellow sweet corn. Reduce to simmer and cook for 10 more minutes.
Add in juice of 2 limes, a drizzle of sriracha, and 1-2 tablespoons maple syrup. Season to taste. Stir in a bunch of baby spinach, chopped cilantro, and cherry tomatoes and heat through.
Serve topped with fresh cilantro and sliced avocado.
Additional tips
This chili is perfect for meal prep and can be enjoyed as leftovers throughout the week.
It can also be made in a crock pot or instant pot for alternative cooking methods.
