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Lilly’s Table

 
 
© Lillys-Table.com Photo of Winter Veggie Chili
 

Tags: Vegan Nut Free Low-Glycemic Gluten-Free Dairy Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

1 hour

Time
Estimate
1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Winter Veggie Chili

 

Toss in any winter vegetable lying around taking up counter space, we use beets & carrots, but squash, sweet potatoes, roots, and greens can all be diced up small and mixed in. Shop around your kitchen and play with this recipe to use up any odds & ends.

Ingredients

  • 1 onion, diced
  • 1 beet, or other roots
  • 2 carrots, or other veggie, diced
  • 2 stalks celery, diced, or other veggie
  • 14 ounces roasted diced tomatoes, can
  • 2 hatch chilis, or small can, diced
  • 1 cup lentil, dry
  • 1 tablespoon cumin, ground
  • 2 tablespoons cocoa
  • ½ teaspoon chili powder, more to taste
  • 4 cups broth
  • 1½ cup black beans, or red, pinto, white, or garbanzo
  • 1 teaspoon salt, adjust to taste

Serving Size: 4 People

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Preparation Instructions

Place the diced onions, beets, carrots, and celery in a large soup pot or pressure cooker. Sauté over medium heat for about 5 minutes until they begin to wilt. Add in a splash water if they start to stick.

Stir in the tomatoes, chili peppers, lentils, cumin, cocoa, and chili powder. Pour in half of the broth. Bring up to a simmer for about 35 minutes until the lentils are softened. Only add more broth a as needed, if the beans start sticking at all or it needs to be a bit thinner. Stir in the black beans and salt and finish cooking for 15-25 minutes until the chili is tasty perfection. Add salt at the very end to taste.