A hearty bowl of this vegetable-based chili will provide you with a belly full of protein, fiber, carbs, and good-for-you fats. Add a dollup of avocado and you’ve got yourself a warm-weather dish that can be taken for lunch, made for a family dinner, or taken to your next book club or girls night. Enjoy!
This chili is one of the coziest, most delicious (and healthy) one-pot meals. I love making a big batch of it on a snowy Sunday afternoon and then putting it in the fridge to use as go-to leftovers throughout the rest of the week. It’s a delicious source of protein, fiber and healthy fats and guaranteed a meal that even the meat lovers will enjoy!
The Best Damn Chili Bowl
yield: 4-6 servings
1 tsp coconut oil
1 onion, chopped
2 garlic cloves, minced
2 Tbsp oregano
1 tsp chilli powder
1⁄2 Tbsp cumin
3 Tbsp brown rice flour
3 cups low-sodium vegetable broth
1 Tbsp organic apple cider vinegar with ‘The Mother’ (unrefined ACV)
2 Tbsp tomato paste 1 zucchini, chopped in quarters
1 organic red pepper, chopped
1 organic yellow pepper, chopped
1 cup yams, chopped & peeled
1 cup crushed tomatoes
1 tsp cracked pepper
2 28-oz cans black beans, rinsed or 2 cups of dried black beans cooked
1 28-oz can red kidney beans, rinsed or 2 cups of dried kidney beans cooked
Coco-Avo Cream //
2 avocados, peeled and pitted
1⁄2 Tbsp coconut oil
In a large bottom-heavy saucepan, heat the olive oil and add the onion and garlic. Allow them to sizzle for a few moments. Add the oregano, chili powder, cumin, rice flour, apple cider vinegar and tomato paste. Stir well and allow to cook for one minute.
Slowly pour in 1 cup of vegetable broth and stir again. Add zucchini, peppers, yams and cracked pepper and cook on low for five minutes, stirring occasionally.
Then, add the crushed tomatoes, beans and 2 cups of vegetable broth and stir. Cover the pot with the lid and cook on low for 20 minutes.
Meanwhile, while the chili is cooking prepare the Coco-Avo Cream. In a food processor, combine the avocado and coconut oil and blend until smooth. Once the chili has finished cooking, serve it with a dollop of Coco-Avo.
Explore more of Ashley’s recipes below and read about her experience with pregnancy and motherhood here.
ASHLEY WOOD is a recipe developer and writer from Winnipeg, Canada. With a passion for health, wellness and vegetables, Ashley creates simple and inexpensive vegan recipes made from whole ingredients that are often seasonal, sometimes gluten-free and occasionally raw. Ashley believe in celebrating the benefits of living a vegan lifestyle and at the very least, hopes to inspire others to eat more plants, smile and live with some Sunshine.