Vegetarian Black Bean Chili (vegan option)

I love homemade chili. It’s one of my favorite things to make during the winter months. I love making a big batch, then freezing half and having it throughout the month. I love serving it with fresh toasted sourdough or homemade buns. I usually make chili with ground turkey but after getting a few requests for more vegetarian/ vegan-friendly meals, I decided to make this chili vegetarian. Now, chili always seems to have quite a few ingredients because of all of the spices that go into it but don’t let that intimidate you! This recipe has many ingredients, but I promise it’s easy to make. It’s a delicious one-pot meal that non-vegans can enjoy too!

Vegetarian Black Bean Chili (vegan option)

Ingredients

1 can organic black beans (you can also do half black/ half kidney beans) – drain and rinse beans, set aside
3 tbsp oil – you can use avocado oil or olive oil
1 cup broccoli crowns
1 small yam
1 cup frozen corn
2 small carrots
1 yellow onion
4 garlic cloves
1/2 small can of tomato paste (3-4 tbsp) (freeze the rest for another time)
14 oz diced tomatoes
14 oz tomato sauce
2 cups veggie broth
2.5 tbsp chili powder
2 tbsp cumin powder
1 tbsp oregano
Season generously with salt and cracked pepper. Taste test and adjust

Optional
Red pepper, chili flakes

Garnish: sliced avocado, cilantro, greek yogurt (I sub 10% greek yogurt instead of sour cream), vegan sour cream, shredded cheese (vegan- Earth Island shredded), sesame seeds, blue corn tortilla chips.

Directions

1. Wash, peel (when necessary), and chop broccoli, yam, carrots, onions into small chunks. Mince the garlic.
2. Heat up the cooking oil in a medium sized pot over low-medium heat. Saute chopped onions with a dash of salt until translucent. Add in yam chunks and saute until they are slightly soft. Then add in carrots and saute for another 5-6 minutes. Then, add in garlic and stir it up. I don’t like to add garlic in too early because I find it can burn easily. Saute for a few minutes.
3. Add in all spices and saute for few more minutes.
4. Turn up heat to medium, then add veggie broth and let veggies cook up for another 4-5 minutes. You want the yams and carrots to be semi-soft
5. Next, add tomato paste, diced tomatoes, tomato sauce. Turn up heat and bring mixture to a simmer. Once it reaches a simmer, turn down to low-medium heat. Continue to cook the chili on a low simmer, lid off, for another 15 minutes, stirring occasionally.
6. Add in strained + rinsed black beans and frozen corn. Cook for another 10 minutes, stirring occasionally.
7. Taste test and check how cooked the veggies are. Cook more if needed. Adjust salt and pepper to your preference.
8. Serve with as many garnishes as you’d like and ENJOY.

I like to include the brands I use for my recipes in each blog post since I usually get questions about it in my DM’s. This post is not sponsored in any way. I just love certain brands 🙂
Diced tomatoes, black beans – Eden Organics
Cumin, chili powder, oregano – Simply Organics (their spices are AMAZING)
Greek yogurt garnish – Siggis – Co-op usually has coupons for this!
Veggie broth – Go Bio

Chili is super easy to freeze and holds up well when being reheated. I like to put it in a small-medium ziploc bag and freeze flat, then once completely frozen, stand it up on it’s side. I find it helps save room if I do this for all my ‘freezer’ meals.

As always, if you make any meals from Glowing Holistic Health, make sure to leave a comment under this blog post (I love feedback!) and tag me on Instagram.

Marcy xx