Nava Atlas' Big Pot of Really Good Chili
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5 from 5 votes

Nava's Big Pot of Really Good Chili

Nava writes: When you need a heaping helping of something fast, inexpensive, and healthy, few things that fit these criteria better than a big pot of chili. Simple, hearty, and warming, this is a great choice for casual winter parties and for Superbowl Sunday. Serve with stone-ground tortilla chips, guacamole, and a big salad or cole slaw.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: Vegan
Keyword: vegan chili
Servings: 12
Calories: 216kcal
Author: Nava Atlas

Ingredients

  • 2 tablespoons extra-virgin olive oil (I omitted this)
  • 2 medium onions , finely chopped
  • 4-6 cloves garlic , minced
  • 1 medium green bell pepper , diced
  • 1 medium red bell pepper , diced
  • 3 28-ounce cans beans of your choice (try a combination of pinto, pink, and black beans), drained and rinsed
  • 1 28-ounce can diced tomatoes , with liquid
  • 1 16-ounce can tomato sauce
  • 1-2 jalapeño or other hot peppers , seeded and minced, or one 8-ounce can mild or hot chopped green chiles
  • 1 tablespoon good-quality chili powder
  • 1 tablespoon unsweetened cocoa powder
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • Salt and freshly ground pepper to taste
  • Chopped ripe tomatoes for garnish
  • Chopped cilantro or parsley for garnish

Instructions

  • Heat the oil in a large soup pot. Add the onion sauté over medium-low heat until translucent. Add the garlic and sauté until the onion is golden. Add the remaining ingredients except the last three.
  • Bring to a simmer, then cover and simmer gently for 30 minutes, stirring occasionally, until the peppers are tender and the flavors have melded.
  • Season with salt and pepper, and adjust the other seasonings. If time allows, let the chili stand for up to several hours before serving. Heat through as needed.The chili should be nice and thick; if it has gotten too thick, stir in a cup of water. Serve in individual bowls, garnished with tomatoes and cilantro.

Notes

Varations and optional garnishes:
Add a cup or two of cooked corn kernels toward the end of cooking time
Add a medium or large firm-cooked sweet potato, peeled and diced
Add a diced zucchini or yellow summer squash about halfway into the cooking time
Serve with grated nondairy cheddar cheese on the side for garnishing individual servings
Put out extra “hot stuff” like minced fresh chili peppers, dried hot red pepper flakes, or hot sauce for those who like their chilies extra-spicy
Nutrition (per serving, including oil): 236 calories, 37 calories from fat, 4.3g total fat, 0mg cholesterol, 938mg sodium, 719.6mg potassium, 39.9g carbohydrates, 11.6g fiber, 5.8g sugar, 11.4g protein.
Nutrition info below excludes oil. Without oil, one serving is zero points on Weight Watchers Freestyle program.
Recipe from Vegan Holiday Kitchen by Nava Atlas. Reprinted with permission.

Nutrition

Serving: 1serving | Calories: 216kcal | Carbohydrates: 40g | Protein: 11.4g | Fat: 2g | Sodium: 938mg | Fiber: 11.6g | Sugar: 5.8g