Happy Hump Day, ya’ll. I can’t believe New Years Eve is tomorrow. What are you guys up to? We’re starting our night with some of our best friends at a restaurant called Marcellas. I’ve been meaning to try it for years, but it’s hard to try all the Ohio restaurants on your list when you’re only home for days at a time. It will definitely be one of the lower key New Years we’ve ever had, but after days and days of boozy and sweet indulgences, I think it’s what we need. This week at my parent’s has absolutely flown and I’ll be sad when all of this time with friends and family is over. Even though we are actually really starting to like living in Texas, it’s hard not having life-long friends and family in your same city. I’ve known the majority of my friends in Ohio since middle school, and they’re simply irreplaceable.
So I made this chili on Christmas Day for everyone at my house. Luckily my mom made two other pots of different chili’s because I made this one SO spicy it was hard for anyone to eat. At one point I looked at my mom and she was breathing so loudly trying to cool her mouth down while pouring glasses of milk for everyone else. Apparently the jalapeño addition was a bad one, but I promise it’s amazing when you don’t go overboard with the peppers.
As much as I love a good meat chili, Mitch and I are trying to add more veggie-based meals to our week. Enter this chili. It’s pretty similar to My Favorite Paleo Chili, but with the addition of protein and fiber-rich black beans. I love making chili because it’s so versatile. You can add any type of bean you want, any veggie you have in the fridge, any array of your favorite spices, and it’s bound to turn into a delicious, hearty meal.
Chili is also the perfect canvas for all the toppings. We love adding greek yogurt (but don’t if we’re trying to keep it vegan), organic blue corn chips, rich avocado for added fat, green onions, fresh lime and extra hot sauce. There’s nothing better than a topping-loaded bowl of warm chili during the fall and winter moths, and it will forever be one of my favorite foods. I hope you and your family enjoy this healthy meatless version!
- 1 1/2 Tbsp coconut oil
- 4 ribs celery - diced
- 4 carrots - diced
- 1 onion - diced
- 4 cloves garlic - minced
- 1 poblano pepper - diced - poblano peppers are a mild to medium spiced pepper - but more mild than a jalapeño
- 1 bell pepper (any color that you can find) - diced
- 2 tsp salt
- 1/4 tsp pepper
- 1 4 oz can tomato paste
- 2 Tbsp chili powder
- 2 tsp cumin
- 1 tsp dried oregano
- 1/4 tsp cayenne pepper
- 1/4 tsp cinnamon
- 1 1/2 tsp sugar - I used coconut sugar
- 1 32 oz can crushed tomatoes - I love Muir Glenn Organic Brand
- 2 cups low sodium veggie broth
- 1 14 oz can black beans
- Fresh lime wedges
- Green Onions
- Avocado
- Hot Sauce
- Preheat a large soup pot over medium-high heat
- Add the coconut oil
- Once the coconut oil is almost completed melted, add the celery, carrot, onion, salt and pepper
- While those veggies cook for about 5 minutes, chop the bell pepper and poblano (or jalapeno) and mince the garlic
- Add the poblano (or jalapeno) and green pepper and allow to cook for another few minutes
- Add the tomato paste, garlic and remaining spices and allow to cook for about 1 more minute, or until the garlic becomes fragrant
- Add the crushed tomatoes and veggie broth and bring to a boil, then reduce to a simmer until you're ready to serve
- Garnish with fresh limes, avocado, hot sauce and green onions
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