What better way is there to watch college football and relax on a Saturday afternoon than with a piping hot bowl of chili in front of you? It got cold enough in Atlanta this past weekend to turn on our heat! So, I decided to make my old vegan chili with a healthier twist. The old way of making the chili is still pretty darn healthy, but this recipe uses more whole ingredients in place of canned goods and adds more vegetables. The main changes were using quinoa instead of bulgar wheat and subbing out the canned pumpkin for a sweet potato.
- 1 cup quinoa (uncooked)
- 1 3/4 cups low-sodium vegetable broth (divided)
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 1 medium squash, diced
- 1 head broccoli, cut in small florets
- 2 whole Portobello mushrooms, diced (or 8 oz baby bellas, sliced)
- 1 cup frozen corn
- 2 Tbsp salt-free chili powder
- 2 tsp each minced garlic, ground cumin and Bragg’s organic sprinkle
- 1 large can (28 oz) Cento crushed tomatoes
- 1 medium sweet potato, cooked, peeled and mashed (I put mine in the microwave on high for 6 minutes, or until tender, to speed up the process)
- 1 can (15.5 oz) low-sodium black beans, drained and rinsed
- Accompaniments: Tofutti sour cream, nutritional yeast, avocado slices and dried or fresh cilantro
- Follow instructions on quinoa package to cook separately.
- Meanwhile, add onion, pepper, zucchini, squash, broccoli and 1 cup vegetable broth to a large pot; cover and sauté 10 minutes over medium heat, or until veggies are slightly tender.
- Add mushrooms, corn, chili powder, garlic, cumin and organic sprinkle; sauté uncovered until fragrant.
- Add remaining vegetable broth and the crushed tomatoes. Reduce heat and simmer 10 minutes, stirring occasionally.
- Stir in beans, cooked quinoa and sweet potatoes; simmer for another 5 minutes.
- Serve with accompaniments.
What’s your favorite veggie chili recipe?