Hearty Veggie Chili (GF) (DF)
Even though its early September and still blazing hot in Denver I thought it would be fun to so a chili with all of the fresh veggies from the garden, and leftovers of course! So I started chopping and just stared adding what I had in the pantry for beans and what I had in the garden and in the fridge for veggies. What I found was a perfect complication of a hearty veggie filled chili!
This is great for detoxing if you want to feel satisfied but have a broth based soup filled with veggies to keep those cravings at bay. This is great to also freeze and reheat for numerous meals throughout the week! The first week I made this I had for 2 dinners and 2 lunches alone!
There is no science to this recipe and I used my Instant Pot which means its a dump everything in a cook! However, if you want to cook on the stove just make sure you soak your beans overnight! That’s really the only variable here. If you are using an Instant Pot you can just rinse the beans and add them to the pot!
Let’s get to it, shall we?
Ingredients:
2 cups veggie stock or chicken bone broth
4-6 cups filtered water (or use 4 cups water and 4 cups veggie or chicken stock)
1/2 chopped red onion
2-3 garlic cloves
2-4 large heirloom tomatoes chopped
2-4 small to medium sized jalapeno peppers with seeds removed
1 large carrot chopped
2 cups rinsed and chopped kale
1 large green pepper chopped
1 1/2 cup chickpeas (dry but rinsed) or use your favorite beans here! My favorite in chili is kidney or navy beans.
2 tbsp avocado or grapeseed oil
1 tsp cumin
1 tsp cayenne pepper
1 tsp basil or 3-4 leaves of chopped basil
Directions:
In instant pot turn to “sauté” setting and add 1/3 cup of oil + tomatoes + garlic + jalapenos. Let simmer with 2 cups of water for about 15 minutes or until tomatoes have completely turned to a liquid.
Take off simmer and add remaining water 2 cups + 3-4 cups of broth + onion + carrots + pepper + cumin + cayenne pepper + black pepper + basil + kale + chickpeas (or beans of your choice)
Turn to “soup” setting and lock lid. Set on high for 20 minutes. Let cook and let pressure release come off when ready - do not use quick release for best results.
Store and freeze or keep in fridge for 3-4 days for best taste
