We love a piping hot bowl of chili! This one is made free of meat, making it a healthier alternative. What’s more is that it’s packed with protein, veggies (fiber), and flavor. The addition of mushrooms and eggplant give this chili a thicker, meatier texture. But no one will say-“Where’s the beef?”
This is a large recipe. You can easy cut it in half. We like to make extra chili, because if you’re going to make it, you mine as well make it. We store extras in the freezer for a fast and satisfying weeknight meal when no one feels like cooking.
Ingredients:
- 8 cups of cooked beans-we used combination of red kidney and black beans (if making beans, we soaked 2 cups of both red and black beans over night and cooked them to make the 8 cups used here)
- 3 cup chopped eggplant
- 3 cups chopped mushrooms
- 2 cups carrots, chopped
- 3 cups leeks, or other onion, chopped
- 3 cups corn
- 1 cup of banana peppers
- 2 cups of shredded zucchini (we use frozen from the summer, if you don’t have any, skip this)
- 1 quart of tomatoes in juice (or a 28 oz can)
- 2 cups of water
- 1 6 oz. can tomato paste
- 3 tbsp ground cumin
- 6 tbsp chili powder
- 3 tbsp chopped garlic
- 2 tsp kosher salt
- 1/2 tbsp smoked paprika
- 1/4 tsp cayenne (you can up this if you want more heat)
Instructions:
- Place all ingredients into a large pot
- Bring to a boil, and then reduce to a simmer.
- Chili is best cooked long and slow. We cooked this one for 2 hours. Be sure to stir every 20 minutes or so to prevent sticking. You can also cook in a pressure cooker with same impact. Bring to pressure and reduce heat for about 40 minutes.
- Serve with a corn muffin, topped with fresh avocado and/or grated cheese.
Nutritional Benefits:
- High in protein: great for healing and repairing tissues
- High in fiber: helps to maintain blood sugar levels, improves digestive health
- No added fat/Low in fat: heart healthy
- Gluten Free
- Anti-inflammatory-helps reduce inflammation, great for heart disease, arthritis, and other inflammatory diseases (Vitamin A & C)
- Full of anti-oxidants: Vitamin A (75% of daily needs/serving)-essential for bone/dental health, eye health, immune function, and anti-inflammatory , Vitamin C (26% of daily needs/serving)-essential for immune function and detoxification
- Rich source of potassium:907 mg-26% of daily needs; important for kidney function, regulating blood pressure
Vegetarian Chili (gluten free)
Prep time
Cook time
Total time
Vegetarian Chili: gluten free and full of anti-oxidants, fiber, and flavor
Author: www.gardenfreshfoodie.com
Recipe type: Chili
Cuisine: Mexican
Serves: 12 or more
Ingredients
- 8 cups of cooked beans-we used combination of red kidney and black beans (if making beans, we soaked 2 cups of both red and black beans over night and cooked them to make the 8 cups used here)
- 3 cup chopped eggplant
- 3 cups chopped mushrooms
- 2 cups carrots, chopped
- 3 cups leeks, or other onion, chopped
- 3 cups corn
- 1 cup of banana peppers
- 2 cups of shredded zuchinni (we use frozen from the summer, if you don't have any, skip this)
- 1 quart of tomatoes in juice (or a 28 oz can)
- 2 cups of water
- 1 6 oz. can tomato paste
- 3 tbsp ground cumin
- 6 tbsp chili powder
- 3 tbsp chopped garlic
- 2 tsp kosher salt
- ½ tbsp smoked paprika
- ¼ tsp cayenne (you can up this if you want more heat)
Instructions
- Place all ingredients into a large pot
- Bring to a boil, and then reduce to a simmer.
- Chili is best cooked long and slow. We cooked this one for 2 hours. Be sure to stir every 20 minutes or so. You can also cook in a pressure cooker with same impact. Bring to pressure and reduce heat for about 40 minutes.
Notes
This recipe makes a lot. Store left overs in freezer safe quart containers. Chili freezes very well. Packed with Vitamin A, C iron, and potassium
Nutrition Information
Serving size: 1/12 Calories: 250 Fat: 1.3 g Carbohydrates: 49.5 g Fiber: 13 g Protein: 13.8 g
