Perfect for Meal Prep Loaded Veggie Chilli

There is something about making a great big pot of chili that is just so damn comforting. I love having it when the weather gets cold, it’s really one of the only dishes I like to have as leftovers for days at a time. I notice most chili recipes aren’t too complicated and this one isn’t either, I just happen to love the addition of the extra veggies and toppings in this particular recipe. I find it’s got a good balance of spice, beans, meat, veggies and flexibility.

Back when we were allowed to entertain, I loved to host chili parties in the fall and winter and make a bar of toppings for each guest to garnish their own bowl. It’s a pretty fun, easy and inexpensive way to make this dish and a cold weather dinner party really shine. I’ll share my favorite toppings below be warned, I do tend to go overboard so just use what you like/ what’s available.

As for leftovers, if you have any, chili is such a versatile one pot dinner. I love serving this for breakfast with a big hunk of sourdough toast and a runny egg on top or having the chili on top of a roasted sweet potato with cheese and or sour cream like an ultimate baked potato. You could of course just serve it as is for a quick and tasty lunch. Dishes like these always get better the next day.

Loaded Vegetable Chili

Serves 4-6

Ingredients

2 Tbsp olive or avocado oil

1 medium cooking onion chopped

2 cloves of garlic, minced

1 red pepper chopped

1 carrot chopped

1 stalk of celery chopped

1 medium zucchini grated

1 jalapeno chopped or 2 chipotles in adobo sauce

1 lb of lean ground beef, turkey or veggie mince ( I use Gardein)

2 tbsp chili powder

1 tbsp cumin powder

½ tbsp coriander

½ tbsp ancho chili powder

½ tbsp oregano

1 tsp smoked sea salt

1 19oz can of beans (I prefer kidney beans but use what you like)

1 28oz can of tomatoes

3 cups of water or stock

Optional Toppings

Avocado

Sour cream

Cheese

Pickled Onions

Pickled Jalapenos

Tortilla chips

Scallions

Lime wedges

Directions

Add oil to your large heavy bottomed pot on medium heat, once heated add your onions and stir until translucent. Then add the rest of your veggies and cook until caramelized (about 10 minutes). Once cooked add the beef or mince and stir until browned.
Once beef is cooked, stir in youtube spices and let them get fragrant. Then add your beans, tomatoes and stock. Give a big stir and allow this to come to a simmer. Once simmering, put the heat on medium-low and let this cook uncovered for 30-45 minutes until the veggies are cooked through and the chili is a stew like consistency.
Serve with your favorite toppings, I like tortilla chips, cheese, sour cream and chives or scallions but do what works for you! Save the rest in an airtight container for up to 5 days. Or store in the freezer for up to 3 months.

Optional Additions

Feel free to add more veggies like corn, hominy or sweet potato to your chili, you may need to adjust the water/ stock measurements depending.
When available I love to add a Bay leaf and some whole dried chilies to my spice blend when I let it simmer. These add a subtle smokiness and nice heat to the finished dish. Simply remove them before serving. I love using dried Chipotles, Chilcostles, Ancho chilies or Pasillas to the mix. Visit your local latin American food shops to see what's available near you.