Southwest Veggie Chili
Recipe by Kelsey Russell-Murray
Ingredients
15
Time
35m
Serves
6
This comforting 1-pot chilli is hearty, easy to make and packs a ton of flavour and nutrition! This vegan recipe is a gut health superstar thanks to all of the high fibre ingredients. Plenty of fibre and plant protein to keep you satisfied for hours. This is the perfect warming meal to serve throughout the winter, and it’s a great prep option for lunches and busy evenings since it keeps in the fridge all week and freezes well.
One Pot
Vegan
Meal Prep
Ingredients
1 large
Spanish Onion
4 cloves
Garlic
1 med
Sweet Potato
3 large stalks
Celery
1 large
Red Bell Pepper
1 796ml can
Canned Tomato
2 cups
Vegetable Stock
1/2 cup
Tomato Paste
1 398ml can
Canned Black Beans
2 cups
Frozen Corn
2 Tbsp
Extra-virgin Olive Oil
2 Tbsp
Chili Powder
2 tsp
Cumin
1/2 tsp
Sea Salt
1/4 tsp
Black Pepper
Instructions
1
In a large pot, sauté the onion and the garlic in the olive oil with a pinch of salt over medium heat until soft and translucent, about 5 minutes.
2
Add the sweet potatoes and sauté for another 10 minutes. Add the bell pepper and sauté for 3-5 minutes.
3
Add the can of diced tomatoes (with the juice), broth, and tomato paste. Stir to combine. Increase heat to medium-high.
4
Add the drained and rinsed beans, corn, and spices. Simmer the mixture, uncovered, for 10-15 minutes until thickened. Taste and season with additional salt if desired.
5
Serve hot with desired toppings! Keeps well in the fridge for 5-6 days or stored in an airtight container in the freezer for up to 1 month.
6
Substitutions: Substitute black beans for beans of your choice. Kidney or pinto beans would be a great option. Swap or omit the bell peppers, corn or sweet potato for veggies of your choice. Substitute water for vegetable broth if you don’t have any on hand.
7
Optional Toppings: Sour cream, diced tomatoes, shredded cheese, tortilla chips, chopped green onions, chopped fresh cilantro.
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More Recipes by Kelsey Russell-Murray
I have been working as a Registered Dietitian for 8 years now, the majority of which has been spent working as a clinical inpatient RD in a hospital. I specialize primarily in critical care and stroke nutrition. In 2020 I opened my virtual private practice, Gut Healthy Dietitian, where I specialize primarily in gut and digestive-health related diseases and conditions. I have an Honours Bachelor of Science in Nutrition as well as a Graduate Diploma of Integrated Dietetic Internship.
