Chipotle Chili with Veggie Medley & Swiss Chard

Chipotle Chili with Veggie Medley & Swiss Chard

I made this chili for a local church chili contest and tied for second place!  With a mild chipotle flavor and nice bit of “kick”, this hearty chili is just the thing for a cool autumn day.  Try it served over red baby potatoes, quartered & cooked in the microwave and/or with chopped avocado and vegan sour cream.  And if you don’t have the time or energy to make a side salad, never fear, throwing in the Swiss chard at the end ensures you get a serving of nutrient-rich greens.  Tailoring the ratio of chipotle chili to regular chili powder to suit your preferred heat level will give you anywhere from a mild to a five-alarm chili.

  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 (280ml) cans tomato sauce
  • 1 (6oz) can tomato paste
  • 1 tbsp frozen orange concentrate
  • 1/4 of the 280ml can of water
  • 4oz sliced button mushrooms
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 1 medium zucchini, chopped or grated
  • 1 large or 2 medium carrots, grated
  • 1 celery stalk, chopped
  • 1 cup fresh or frozen corn kernels
  • 1-1/2 tbsp chipotle chili powder
  • 1-1/2 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp dried marjoram
  • 1 tsp sea salt or to taste
  • 1 tsp fresh ground black pepper
  • 1 (19oz) can mixed medley beans
  • 1 (19oz) can red kidney beans
  • 1 (19oz) can chickpeas
  • 1/2 head of Swiss chard, stems removed & ripped or cut into thin strips

In a large saucepan, heat the oil over medium heat.  Add the onions and garlic, cook until softened, about 7 minutes.  Add the tomato sauce, paste, orange concentrate, water, all the vegetables except the Swiss chard, the spices, salt & pepper and the beans. Bring to a boil, then reduce heat to low and simmer, uncovered, stirring occasionally for 50 minutes.  Add the Swiss chard and continue to simmer another 10 minutes or until the chard is wilted.

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About dosedependent

Hello! I'm passionate about my faith in Jesus Christ, eating a whole-foods, plant-based diet and living life with my family in northern Manitoba.
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