It’s been snowy the last couple days on the west coast so I’m all about cozy and warming foods right now! One of my go-to meals for those colder nights is chili! I’ve been making a variation of this recipe since high school so thought I’d share a quick and easy version that uses whatever veggies you have on hand. This recipe is gluten free, dairy free and can be made with meat or vegan protein!
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Ingredients
1 lb ground beef, veggie ground or 8 oz roughly chopped tempeh
1 onion, diced
2 cloves garlic, minced
1 bell pepper, diced
1 small zucchini, diced
2 big handfuls of kale or spinach, roughly chopped
2 1/2 tbsp chili powder
1 1/2 tsp cumin powder
1/2 tsp chipotle chili powder (optional)
1 tsp salt
1/2 tsp black pepper
14 oz can diced tomatoes (try fire roasted for more flavour!)
1 cup tomato sauce (passata)
14 oz can kidney or black beans, drained and rinsed
1 tsp balsamic vinegar (optional)
1 tsp coconut sugar (optional)
Directions
- Heat a large skillet or pot over medium-high heat with 1 tbsp of oil and add your protein. Brown the meat until there is no pink, or heat the tempeh until cooked through.
- Add the onions and garlic and cook until transluscent, about 2 minutes. Next add the rest of the vegetables except the greens and cook another 3 minutes.
- Add the spices and stir to coat everything in the pot, cook for a minute until fragrant.
- Add the diced tomatoes and tomato sauce and stir well. Bring to a gentle boil. Add the beans, reduce heat to simmer and cover the pot for 10 minutes.
- Stir in the greens until wilted and taste for seasoning. Add more salt and pepper or spices if needed, or the balsamic vinegar or sugar. Serve by itself, with rice, garlic bread or cornbread!
Notes: Feel free to swap out the bell pepper and zucchini for whatever veggies you have! I also like to add mushrooms or yams sometimes or sneak in some broccoli!
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