Fall is just around the corner. It’s time to put away your summer dresses and trade them for a cozy warm sweater to bundle up in. The next time you’re having people over to dine on a cool fall evening, try stirring up a pot of this delicious chili! It’s a hearty and healthy way to feed all of your guests and is sure to be a crowd pleaser.
This chili is not only easy but a great way spice up your dinner. For variations on this recipe, add in cilantro, jalapenos or other spices to give your chili a different flavor. You could also add a couple sprinkles of brown sugar to sweeten the broth.
Backyard Vegan Chili
1 medium onion
2 medium bell peppers
1 diced tomatoes
Plus any other vegetable you want to mix it! Try some carrots or corn to start.
1 ½ cups of each beans: pinto, kidney, and black beans
4 cloves of garlic
2 teaspoons olive oil
4 tablespoons chili powder
1 1/2 teaspoons cumin
1 teaspoon oregano
1 teaspoon smoked paprika
½ teaspoon salt
¼ cup of barbeque sauce
3 tablespoons tomato paste
1 cup vegetable broth (or stock)
juice of ½ a lemon
Chop up all of your vegetables into little pieces and dice the garlic.
Heat up the olive oil in a big pot over medium heat. Add the onions and let them cook for at least 5 to 8 minutes.
Add the peppers, zucchini and any other vegetables you wish to add into the pot and let them cook for another 5 minutes. Stir often.
Mix in the garlic, chili powder, cumin, oregano, paprika, and salt and cook for another minute.
For flavor, add in your favorite barbeque sauce to the pot. I combined a classic grilling barbeque sauce with a dash of Caribbean hot pepper sauce to give my chili a kick. For a sweeter chili, try using a sauce with honey or maple flavors.
Add in the tomato paste, diced tomatoes and vegetable broth and stir your mixture well to prevent any vegetables or spices from sticking to the bottom of the pot. Let it simmer for 5 minutes.
Lower the heat and stir the beans into your pot. To add a variety of texture and flavor, use at least three types of your favorite beans
Place a lid on the pot and let it sit for 30 minutes. Check on your chili, and if you want it to be thicker, keep it on the stove on a low heat for an extra 10 or 15 minutes.
Once your chili looks like it is finished, add some lemon as well as any extra dashes of your spices to achieve the perfect flavor.
Give your chili one big final stir and serve warm.
Top image via Morgan Ashley Photography; Bottom image courtesy of Caleigh Alleyne