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Garden Fresh with Claudia Deen: Vegan Chili

By Claudia Deen

A couple of years ago, Bobby and I went to the Georgia mountains for a yoga retreat to celebrate my birthday. The place where we stayed offered tons of plant-based meals, and their vegan chili was hands down one of the best ones we’ve ever had.

We loved it so much that when we got back home, we were determined to recreate it. After some trial and error, we finally found the right combination of ingredients that I believe is even tastier than the one we had back in the mountains.

This is a delicious one-pot meal that is perfect for this time of the year when the temperatures are dropping. It’s very simple to make, your entire family will love it, and, most likely, you’ll have leftovers!

Serves: 8-10

Prep Time: 10 minutes

Cooking time: 1 hour

Total: 1 hour 10 minutes

Ingredients

  • 1 diced yellow onion
  • 1 diced green bell pepper
  • 4 diced carrots
  • 1/2 jalapeño pepper chopped with no seeds
  • 1 (15-oz.) can garbanzo beans
  • 1 (15-oz.) can cannellini beans
  • 1 (15-oz.) can pinto beans
  • 1 (15-oz.) can black beans
  • 1 (15-oz.) can red kidney beans
  • 1 (15-oz.) can organic whole kernel corn
  • 1 (28-oz.) whole peeled plum tomatoes (do not drain)
  • 3 oz. tomato paste
  • 1/2 cup cherry tomatoes
  • 4 cups vegetable broth
  • 3 minced garlic cloves
  • 1 tbsp. olive oil
  • 1 bay leaf
  • 1 tsp. chili powder
  • 1/2 tsp. cumin
  • Sea salt
  • Black pepper
  • 1 tbsp. hot sauce (optional)

Directions

In a big pot with the olive oil cook the onion, bell pepper and carrots at a low temperature for about 30 minutes.

Then, add the minced garlic cloves and cook for a couple minutes more.

Add the whole peeled plum tomatoes and the juice from inside the can. Then, fill the can halfway with filtered water and add it to the pot to get the remaining juice.

Add the chili powder, cumin, bay leaf, jalapeño pepper, a little bit of sea salt, and black pepper.

Drain all the beans and the corn and add them into the pot. Also, add the cherry tomatoes at this point. Cook on low, stirring occasionally.

Add 2 cups of the vegetable broth.

Keep cooking on low, and after 20 minutes, add the tomato paste and the remaining broth.

If needed, add more sea salt and pepper, to taste. You can also add some hot sauce now, if you like a little extra kick.

Let it sit in the pot as long as you want, and enjoy!

xoxo,

Claudia

P.S. The longer it sits, the better it’ll taste! I love eating it over the next couple of days!

Claudia Deen - Founder, The Trendy Smoothie Claudia Deen is a Certified Health Coach based in Savannah, GA, and the founder of The Trendy Smoothie. Claudia is a brown belt in karate, thirteen-time half-marathon finisher, seven-time marathon finisher, and two-time Ironman 70.3 finisher. After a career in advertising, her passion for fitness and fresh eating led to a career centered on helping others achieve a healthier lifestyle. In 2013, Claudia married Paula’s son, Bobby. You can follow Claudia on her blog, Facebook, Instagram, and Twitter.

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