Summer Corn and Three Bean Vegetable Chili

Chili 

Join Chef Ryan and our buds over at Habits of Waste for this healthy, indulgent, delicious, plant-based meal that will satisfy even the most die-hard meat eaters. Habits of Waste founder, Sheila Moravati, will invite some special guests to the table to have a discussion about their #8 Meals Challenge and the study that inspired it.  We'll also talk about their education app, which not only shows you how much carbon you can offset by choosing plant-based but also can help with meal planning and recipes.  It's going to be a blast guys!

Serves:

Ingredients:

  • olive oil
  • 3 – 15 ounce cans of beans, rinsed and drained (pinto beans, black beans, kidney beans, chickpeas)
  • 1 –15 ounce can of tomatoes, fire roasted crushed or diced
  • 3 cups of vegetable broth
  • 1 – 6 ounce can of tomato paste
  • 2 ears corn
  • 2 cloves garlic, minced
  • 1/2 yellow onion, diced
  • 1/2 cup carrots, diced
  • 1/2 cup zucchini, diced
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1/2 yellow bell pepper, diced
  • 1 large hatch green chili, diced (optional)
  • diced jalapeno, to taste
  • 2½ teaspoons chili powder
  • 2¼ teaspoon cumin
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 3/4 teaspoon salt
  • 1 small pinch coconut sugar or quick drizzle maple syrup
  • red pepper flakes, to taste
  • 2 ears corn
  • optional toppings: cilantro, green onion, red onion, avocado, tortilla chips, sour cream, Greek yogurt, vegan sour cream, cheddar cheese

Procedure:

  1. Heat a large pot over medium heat and coat the bottom with olive oil. Add in the onion, garlic, diced peppers, carrots, and a pinch of salt. Stir for 5 minutes, until vegetables are beginning to soften. Next, add in beans, tomato and all of the seasonings. Stir together and cook for 3 - 5 minutes.
  2. Stir in the tomato paste and then add the vegetable broth. Mix until everything is combined. Reduce chili to a simmer and simmer for at least 20 minutes, but can be left on the stove for a couple of hours to help develop the flavors.
  3. Meanwhile, char the corn on a grill pan or over a gas burner.  Shuck by hand and add to chili.
  4. Spoon chili into serving bowls and add toppings of your choice!
 

 
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