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Autumn Vegetable Chili

Robust flavors of in-season autumnal vegetables and a rich texture make this chili a go-to favorite on a brisk fall evening. Have this one-pot meal on the table in under an hour.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course, Soup
Cuisine: American
Keyword: gluten-free, no garlic, no onions, plant-based, soy free, vegan
Servings: 6
Calories: 150kcal

Ingredients

  • 1 tbsp olive oil
  • 1 cup chopped carrots
  • 1 cup chopped brussels sprouts
  • 1 cup chopped red cabbage
  • 1 cup chopped celery
  • 1 cup chopped yellow peppers
  • 1/2 cup minced kale
  • 2 cups chopped tomatoes
  • 2.5 cups cannellini beans cooked
  • 1 tsp cumin
  • 1.5 tsp salt to taste
  • 2.5 cups water or broth
  • 1 ancho chili whole
  • 1 guajillo chili whole
  • 1 tbsp lime juice
  • 3 sprigs cilantro garnish

Instructions

  • Heat pot on low heat and prep vegetables
  • Wash, pat dry and chop the vegetables in 1/2-1" pieces. If you have a picky eater, consider mincing or running any of these veggies through the food processor to 'hide' its presence. That's what I do with the kale.
  • Saute the carrots, brussels sprouts, red cabbage and celery in 1 tablespoon of oil at medium-high heat for 5 minutes. Stir occasionally. Omit this step if you are avoiding adding oil.
  • Add the tomatoes, cooked beans, cumin, salt, water/broth and whole chilis. Cover the lid and bring to a boil on high heat. Set the timer for 5 minutes so you can keep an eye on this.
  • Once the mixture comes to a boil, lower to medium heat and cook for 15 minutes.
  • Add the yellow peppers and cook for another 5 minutes.
  • Carefully remove the whole ancho and guajillo peppers (so as to leave them intact). Set them to the side.
  • The chili is ready to serve to those who do not want a spicier chili. I usually remove 1 cup of chili for my son at this point. To maximize the flavor of the whole peppers, proceed to the next step.
  • Remove 1 cup of chili and add to a blender with the peppers (de-seeded / de-stemmed) Puree. Mix the puree back into the chili.
  • The chili now has the color and texture as described in this post. Add lime juice and serve!

Notes

Oil can be omitted from this recipe since the whole chili peppers have natural oils that add considerable flavor to the dish. 
For a nightshade free version, either omit tomatoes altogether, or substitute with 1 tbsp lemon or lime juice and 1 cup of peeled and chopped cucumber for the texture. 
Whole chili peppers add considerable flavor and texture to this chili. Chili powder can be a substitute for the heat and a portion of the flavor. To make this recipe nightshade free, consider substituting the whole chili peppers with dried fruit (like 4 unsweetened apricots and 2-3 cranberries) for the flavor and texture, together with 2 teaspoons ground peppercorns for the heat. 

Nutrition

Calories: 150kcal