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.


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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