Warm and Comforting Chilli

A warm hug on a cold day.

Welcome to Canadian winters - It’s freezing cold outside, and has been for days. All I want to eat is cozy comfort food like this chili. It’s my favorite, and leftovers taste even better the next day.

This chili is perfect for watching football games with a crowd, since it’s a hearty meatless option that carnivores will enjoy. Plus, it can be vegan and gluten free if you choose your toppings carefully. This chili will satisfy everyone.

Seriously, this chili recipe is just the best.  It’s made with the most delicious, perfectly-seasoned, classic savory chili flavors we all love.  It’s also naturally gluten-free and vegan, and full of lots of good-for-you protein and nutrients.  It requires very little chopping, and is easy to cook in either the Instant Pot, Crock-Pot or on the stovetop.  It makes for the absolute best leftovers, and also freezes beautifully.

And the best part?

I can vouch that meat lovers, vegetarians and even vegans alike all go crazy for this chili.

The smoky, complex flavor of this simple vegetarian chili comes from basic pantry ingredients, vegetables and spices! It makes great leftovers, too. Recipe yields 4 large or 6 moderate servings of chili.

Chili Toppings

This chili is dairy free as written.

Here’s a list of topping options:

• Grated cheddar cheese

• Sour cream or crème fraîche

• Sliced or diced avocado

• Tortilla chips (crumbled if desired)

• Lime wedges

• Diced green onion

WARM AND COMFORTING CHILLI

Serves 4

INGREDIENTS

1. 1 Tbsp avocado oil

2. 3 cloves of garlic, minced

3. 1 white onion

4. 2 large carrots

5. 1 bunch celery

6. 2 tablespoons chili powder

7. 2 teaspoons ground cumin

8. 1 ½ teaspoons smoked paprika

9. 1 28oz can diced tomatoes

10. 1 lb ground beef

11. 1 15oz can red kidney beans, rinsed and drained

12. 1 15oz can chickpeas, rinsed and drained

13. 2 cups vegetable broth or water

14. 1/4 tsp hot sauce (optional)

15. Salt and pepper to taste

16. Minced green onions, for garnish

INSTRUCTIONS

1. In a large Dutch oven or heavy-bottomed pot over medium heat, warm the avocado oil until shimmering. Add the chopped onion, carrot, celery and ¼ teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.

2. Add the garlic, chili powder, cumin, and smoked paprika. Cook until fragrant while stirring constantly, about 1 minute.

3. Add the ground beef, breaking it up with a wooden spoon, cooking for 4 mins.

4. Add the diced tomatoes and their juices, the drained chickpeas and kidney beans, and vegetable broth. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.

5. Remove the chili from the heat. Add salt to taste.

6. Divide the mixture into individual bowls and top with green onion.

Serve and enjoy!

NOTES

This keeps for about 3 days if covered in the fridge. You can also freeze for up to 3 months.

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