Easy Veggie Chili

Winter time is the best excuse to make cozy & comforting meals :)

Chili is one of my go-to cold-weather recipes because it’s so easy to make and super customizable. This chili in particular is one of my favorites—it’s filled with plant nutrients, packs tons of vitamins and minerals, and is of course high in fiber. You can change up the recipe by using your favorite veggies or whatever you have on hand, but here’s what’s in mine:

Ingredients:

1 orange & 1 red bell pepper, chopped

1 zucchini, chopped

12 oz button mushrooms, chopped

2 medium carrots, chopped

1 medium onion, chopped

4 cloves minced garlic

1 can corn

2 cans diced tomatoes

2 cans black beans & 1 can kidney beans

2 tbsp chili powder

2 tsp cumin

2 tsp smoked paprika

1 tsp oregano

1 bay leaf

2 cups veggie broth

Steps:

1. In a large pot, sauté the veggies in olive oil until tender.

2. Add the garlic, cumin, chili powder, paprika, and oregano. Cook for 1 minute and then add the tomatoes, beans, veggie broth, and bay leaf.

3. Bring the chili to a simmer and continue cooking for 30 minutes. Remove the bay leaf when done.

4. Serve with chopped fresh herbs, avocado, or organic cheese on top!

The best thing about this recipe is you can make it ahead of time and cross one meal for the week off your list! Recipes like chili that incorporate many different spices actually become more flavorful when you make them in advance and let it all blend together, so prepping this chili in advance is definitely a win.

By Jessica Kaplan