This vegan chili recipe is the first recipe that I was ever truly proud of. It’s been over a year since I’ve “perfected” the recipe and I swear I eat it 6-7 times/week! I know, I know, you need variety in your diet. That’s why I always try to change up the rest of my meals throughout the week. But this vegetable chili is SO good that I still haven’t gotten sick of it over 400 bowls later!
It’s super convenient because all I have to do is chop up the vegetables, throw all of the ingredients in the crockpot, go to classes, and 4-5 hours later I come home to a house that smells lovely and I feast on a cup of chili and avocado toast. Side note – if you haven’t tried pairing chili with avocado, you are really missing out!! I take half of an avocado, chop some up to put on top of the chili, and smash the rest onto a piece of toasted trader joe’s multigrain sourdough bread with some sriracha and nutritional yeast.
Aside from this chili being super nutritious, it is wonderful source of protein and fiber! In other words, this chili will keep you full and satisfied for quite awhile!
- BEANS are a great source of plant-based protein, fiber, and carbohydrates. 1 cup of cooked beans has about 15 grams of protein, 15 grams of fiber, and 44 grams of carbohydrates.
- LENTILS are another great source of plant-based protein, fiber, and carbohydrates. 1 cup of cooked lentils has about 17 grams of protein, 15 grams of fiber, and 40 grams of carbohydrates.
Why sourdough bread? Sourdough bread is fermented. The long fermentation process could help reduce blood sugar spikes and allows nutrients to be digested and absorbed more easily. The fermentation process also gives it a sour-taste, which is delicious. Now don’t use this as an excuse to eat a loaf of bread in one sitting! But when you’re making a choice in the grocery store, I highly recommend sourdough bread. (Especially Trader Joe’s multigrain sourdough!)
I don’t want to toot my own horn, but this recipe is amazing and you have to try it.
- (2) 15 oz cans fire roasted tomatoes w/ green chilis
- (1) 4 oz can green chilis
- (1) 15 oz can kidney beans, or 1.5 cups beans (cooked from dry)
- (1) 15 oz can pinto beans, or 1.5 cups beans (cooked from dry)
- (1) 15 oz can tomato sauce
- 1 medium eggplant, 1"cubes (300 g)
- 1 medium onion, chopped (200 g)
- 2 bell peppers, chopped (225 g)
- 1 small sweet potato, chopped (100 g)
- 1 jalapeno pepper, diced
- 3-6 garlic cloves, diced
- ⅔ cup frozen corn
- ½ cup brown lentils
- 1 tbsp chili powder
- 1 tbsp oregano
- 2 tsp coriander
- 1 tsp paprika
- ½ tsp black pepper
- ¼ cup corn meal
- Add all ingredients, EXCEPT CORN MEAL, to the crockpot. Cook on high for 4-5 hours.
- For the last 15 minutes, add the corn meal in and stir immediately to avoid clumping.
- Serve with avocado! Enjoy.