Cool weather seems to beg for a hearty warming soup, stew or chili. When my daughter developed a tomato allergy I was uncertain how to adapt a chili recipe to accommodate this new unforseen challenge. But adapt I did.
I'm happy to share our go-to chili recipe. Feel free to add the meat of your choice to make it heartier, or keep it vegan for meatless Monday!
Vegan Two Bean Chili
1 Tbsp Olive Oil
1 clove garlic, minced
1/2 c onion, chopped
1/2 c green pepper, chopped
1 red pepper, chopped
10 baby bella mushrooms, chopped
1 c frozen corn kernels
1 16 oz can kidney beans, drained and rinsed
1 16 oz can black beans, drained and rinsed
vegetable broth to cover
1 jar stage 2 babyfood carrots
1/4 c pumpkin puree (or another jar of carrots)
2 tsp chili powder
1 tsp cumin
1/2 tsp dried basil, crushed
1/4 tsp fine sea salt
1/4 tsp freshly ground black pepper
1 c baby spinach, sliced or torn
Heat olive oil in 5 qt soup pan. Add onion and garlic and saute 3 minutes. Add green pepper, red pepper, and mushrooms and saute 5-7 minutes. Add frozen corn and heat through. Add remaining ingredients, except spinach, and simmer 30-45 minutes uncovered or until desired thickness. (Alternately, you can take out 1/2-1 cup of chili and puree in blender then add back in to thicken.) Remove from heat and add torn spinach and stir in to wilt. Serve.
This is a mild but flavorful chili that my children enjoy. Feel free to spice it up to suit the tastes at your house!
This recipe is tomato free, vegan, dairy free, egg free, gluten free, nut free, and delicious.