Smoky, earthy, and hearty flavors are bursting in this one-pot Very Veggie Bean Chili that’s loaded with veggies and hearty enough for the biggest football fans…meat-free!
When I think of winter weekends, when it’s snowing out, and football is on, chili comes to mind. It’s just one of those foods it has to be cold out to eat. At least, it’s one of those foods I only eat when it’s cold out. So it’s perfectly fitting that this weekend was frigid and snowy on the east coast!
I mean, when was the last time you were able to walk in the middle of the streets of NYC with NO cars?! We got 27 inches last I checked!
I’ve shared my basic take on my mom’s chili recipe (featured in Men’s Fitness), but as I’ve become more culinary adept, I’ve started changing it and wanted to share an updated version (even though the original is totalllyyy delish!)! This recipe adds tons more veggies to bulk it up for next to no calories and more depth of flavor so your taste buds do a happy dance with each bite!
My new and improved Very Veggie Bean Chili is…
- Vegan (egg free, dairy free)
- Gluten Free
- Grain Free
- Ready to eat in just over 30 minutes
- Bursting with smoky, earthy, and hearty flavors
- SUPER BOWL appropriate!
So what did I change??? I added a smokier flavor by using even more spices (that you probably already have in your pantry), used two of my secret ingredients – unsweetened cocoa powder and balsamic vinegar – to provide the perfect earthiness and tanginess that truly delicious chili has, and tons more chopped veggies, like meaty portobello mushrooms that contribute the umami flavor chili lovers love!
Let’s get cookin…
- 1 tablespoon good quality extra virgin olive oil
- 1 garlic clove, finely minced
- ½ cup yellow onion, chopped (about ½ of medium onion)
- ¾ cup red onion, chopped (about ½ of large onion)
- ¾ cup bell pepper, chopped
- 1 cup baby portobello mushrooms, chopped
- 2 cups tomatoes, chopped (2 large Roma tomatoes)
- ½ cup corn kernels (fresh or frozen and thawed)
- ¼ cup sun dried tomatoes, chopped
- 1 15 oz can fire roasted tomatoes with chilies*
- 1 cup tomato sauce (without added sugar)
- 1 tablespoon balsamic vinegar
- 1 15 oz can red kidney beans, drained and rinsed
- 1 15 oz can black beans, drained and rinsed
- Optional: ¼ cup cilantro, chopped for serving; hot sauce
- 1 ½ teaspoons cumin
- 1 ½ teaspoons chili powder
- ½ – 1 teaspoon red chili flakes, to taste
- ¼ teaspoon black pepper
- ¼ teaspoon cinnamon
- ½ teaspoon smoked paprika
- 1 teaspoon unsweetened cocoa powder
- In a large saucepan over medium-high heat, warm olive oil with garlic. Once fragrant, about 1-2 minutes, add onions. Cook for another 2 minutes, until fragrant.
- Add bell pepper and mushrooms and continue to sauté until they just begin to soften, about 3-5 minutes.
- Add tomatoes, corn, sun dried tomatoes and spices to the saucepan and mix to combine.
- Add fire roasted tomatoes, tomato sauce and vinegar and bring mixture to a boil.
- Then reduce to a simmer over low heat and add beans.
- Allow chili to simmer for at least 25 minutes, so flavors meld.
- Serve over salad, brown rice, corn muffins, etc. If not serving immediately, cover and let thicken. Once cooled, chili can be stored in the refrigerator for 1 week or frozen for up to 3 months. Enjoy!
Tell me: What’s your favorite winter comfort food? Football food?