Veggie Chili

Mmm the most perfect meal for winter and super bowl time! This chili is packed with warmth, flavour, and so many nutrients. This chili is best when served with cilantro, sour cream, cheese, and buttered toast. Enjoy!

  • 1 tbsp olive oil
  • 1 white onion, large dice
  • 1 red pepper, large dice
  • 2 large carrots, large dice
  • Handful of white mushrooms, rough chop
  • 3 vine tomatoes, large dice
  • 1/2 tsp salt
  • 2 cloves garlic, minced 
  • 2 tbsp chili powder
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 tsp oregano 
  • 1 large can diced tomatoes, with juice
  • 1 can black beans
  • 1 can chickpeas
  • 2 cups vegetable broth
  • 1 bay leaf
  • 1/4 bunch cilantro, chopped
  • 1 lime, juice
  • Cheese or sour cream for garnish


  1. In a large soup pot, heat olive oil on medium heat, add diced vegetables, salt, and garlic and sauté for 5 minutes.
  2. Add chili powder, cumin, paprika, and oregano and combine. 
  3. Add diced tomatoes and reserved juice, beans, broth, and bay leaf. Stir to combine and bring mixture to a boil them reducing to a simmer for 30 minutes. 
  4. When ready, remove bay leaf and take 2 cups of the chili and blend it. Add this back to the pot and combine. Add like juice and cilantro and serve. 

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