Simple Vegan Chili

As soon as the autumn equinox hit I was standing by in my cozy sweater with pumpkin everything. My husband actually suggested that we put a "pumpkin column" in our budget spreadsheet. I would say I'm sorry but a girl has needs, right?! In all seriousness, there is just something about this season that is so inspirational. The farmer's markets are filling up with autumnal produce and I can't help but think of all of the fun fall dishes I plan to make! The first on my list was my favorite chili recipe. It's hearty, delicious, and full of protein and fiber! It's a versatile dish so you can eat it as a main course or as a side dish. It would be great over potato or over a taco salad. I roasted some mini red kuri squash and used them as chili bowls (it looks super fancy - highly recommend if you're hosting a dinner party). Honestly, you can't go wrong however you serve it!  So if you're feeling ready to cozy up with a good book and a large bowl of chili, this recipe is where it's at. As always, let me know what you think! 

Ingredients: 

• 4 - 15oz cans of any combination of beans* (I used black, kidney and pinto beans) 
• 2 - 15oz cans of sweet corn* 
• 28oz can diced tomatoes*
• 1 large white onion, diced 
• 3 cloves of garlic, minced
• 2 TBS Chili powder  
• 1 tsp cumin
• 1/2 tsp coriander 
• 1/2 tsp unsweetened cocoa powder 
• 1/4-1/2 tsp of cayenne pepper depending on preferred level of heat 
• Salt to taste 
• 1 TBS olive oil 

Toppings as desired: plain greek yogurt or sour cream, cilantro, cheese (select plant based sour cream or cheese if following a vegan diet) 

* I prefer unsalted canned items and adding salt to taste at the end of the cooking process. If you're unable to find unsalted canned items, that's okay! You may not need to add salt at all if that's the case. 

Directions: 

1. Heat 1 TBS of olive oil in a large stockpot over medium heat for about 1 minute. You'll know the oil is ready when it sizzles if you splash a very tiny amount of water into the pot. Place the onion and garlic in the pot. Sautee until the onion becomes translucent.
2. Stir in the can of tomatoes with the onions and garlic. Allow the mixture to come to a boil. 
3. Open the cans of beans and corn. Drain and rinse the beans but reserve the liquid from two of the cans. Reserve the liquid from the canned corn. Stir in the canned beans, corn, spices and reserved liquid from the beans and corn. Let it come to a boil then turn it down to low and let it simmer for ~ 45 minutes. Stir frequently with a wooden or flexible plastic spoon, making sure to scrape the bottom of the pot to ensure that the chili isn't sticking. 

Nutrient Content:

Yield: 10 Servings

Serving size: 1 Cup 

• Calories: 205cal
• Protein: 11.4g
• Fat: 2g
• Carbs: 37g
  • Fiber: 8.8g