A grain-free healthy vegetarian chili recipe (actually vegan), that is rich and satisfying.
Course Vegetarian
Cuisine American
Keyword vegan chili, vegetarian chili
Prep Time 15 minutesminutes
Cook Time 1 hourhour15 minutesminutes
Total Time 1 hourhour30 minutesminutes
Servings 8ample serving approx. 1 ½ cups
Calories 249kcal
Author Robin Gagnon
Ingredients
1tbsolive oil
2cupssweet oniondiced , approx. ¾ of a large Vidalia
1Poblano peppercut into batons (narrow 1 inch strips)
2clovesgarlicminced
1zucchini squashdiced
1 yellow summer squashdiced
2tbschili powder
1teaspoonKosher salt
1teaspooncumin
1teaspoonoreganodry
1teaspooncilantrodry
½teaspoonsmoked paprika
¼teaspooncayenne
¼teaspoonwhite pepper
2bay leaves
15ozPumpkin puree
15ozdiced tomatoes (with chilis or without)
14ozlow-sodium black beansdrained and rinsed
2tbschopped pickled jalapeno
3cupsvegetable stockchicken or beef is fine if you are not vegetarian
Instructions
Place dutch oven or stockpot over med-high heat, add oil, once hot add the onion, Poblano and garlic, saute 5 minutes, then add the zucchini and yellow squash and saute another 5 minutes.
Add the salt and spices, stir for 1 minute, than add the remaining ingredients. Stir. As soon as the pot starts to bubble, reduce to simmer and cover, to simmer for 1 hour.
Serve hot. Garnish with chopped scallions, fresh cilantro or chives. If you are not vegan, a dollop of rich sour cream makes a nice topping.