MAKES: 4 (2-CUP) SERVINGS • DIFFICULTY: easy
Here’s another excellent chili variety that can be served in many ways. Try this over baked and mashed sweet potato; brown, black, or red rice; quinoa; or greens greens greens. Use it as a filling in a collard wrap. Let us know what other creative ways you come up with to enjoy this dish!
1½ cups Vegetable Broth
1 red onion, chopped
½ cup minced celery
2 to 3 cups chopped mushrooms (any kind)
1 red bell pepper, seeded and chopped
1 zucchini, chopped
1 small hot chili pepper, seeded and finely minced (optional)
2 garlic cloves, minced
3 tablespoons jarred tomato paste
2 tablespoons chili powder, or to taste
1 ¼-inch piece fresh turmeric, grated (or ¼ teaspoon ground)
1 14.5-ounce BPA-free can or Tetra Pak salt-free diced tomatoes, undrained
3 cups cooked or 2 15.5-ounce BPA-free cans or Tetra Paks pinto beans, drained and rinsed
1 cup corn kernels
2 teaspoons Savory Spice Blend, or to taste
½ teaspoon smoked paprika
In a large pot, heat 1 cup of the broth over medium heat. Add the onion and celery and cook until softened, about 5 minutes. Add the mushrooms, bell pepper, zucchini, chili (if using), and garlic and cook until softened, stirring occasionally, about 10 minutes. Stir in the tomato paste, chili powder, and turmeric; then add the tomatoes, pinto beans, and remaining ½ cup of broth. Simmer until the vegetables are tender, stirring occasionally, about 45 minutes. Add a little water if the chili gets too thick to your liking. Stir in the corn, Savory Spice Blend, and paprika. Serve hot.