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When the weather turns cold there is nothing like a nice pot of chili to warm things up. This recipe is a vegetarian chili, with plenty of vegetables in addition to beans. These vegetables cook down and form a delicious sauce. We used some left-over vegetables from the vegetarian lasagna the night before. One of the most time consuming parts of cooking PURE food is the cleaning, prep and chopping of fresh vegetables. It was really helpful to have a container of fresh chopped vegetables ready to add to this recipe. We also had some of the spicy nut meat left over. So, that too was added.
The primary spice in chili is (no surprise) chili powder. We didn’t have any pre-made chili powder, so the first step was to mix up our own blend of chili powder. Chili powder is a bit like curry powder: its just a mixture of other spices. For this recipe, I used this basic chili powder recipe:
- 1 tablespoon ground cumin
- 2 teaspoons garlic powder
- 1 teaspoon cayenne powder
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
Of course, you can vary the proportions to suit your taste. I used all of the above mixture in this chili recipe, and it resulted in just the right amount of hotness and a nicely balanced flavor. In the past, I have been guilty of making chili so hot that children cry. Now I try to find the happy balance that is hot enough to really be a true chili, but still mild enough for everyone to eat!
- Chili powder mixture from above
- 1 teaspoon salt
- 3 large yellow onions, diced
- 4 large carrots, diced
- 2 large mild red peppers, diced
- 2 courgettes (zucchini), diced
- 1 butternut squash, peeled and diced
- 2 large handfuls fresh spinach leaves
- 1/2 cup mushrooms, chopped
- 1/2 cup eggplant (aubergine), chopped
- 3 packages/cans (400ml or 15 ounce) chopped tomatos
- 1/2 cup spicy nut meat (optional)
- 3 packages/cans (400ml or 15 ounce) kidney or pinto beans or a mix of both
- water (add according to your desired thickness- for hearty stews keep it thick and chunky)
- Sautee the onions, carrots and peppers in 2 teaspoons of butter or coconut oil. Cook on low heat for about 15 minutes.
- Add all other ingredients except the beans. Also, add 1 to 2 cups of water to make liquid. Bring to a boil and simmer for about an hour.
- Add beans at the end so they do not get too soft.
- Serve with brown rice. If you are not vegan, then a nice organic cheese grated on top is a delicious addition.
Click for recipe card download:Pure Chili
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