I’ve been eating a plant-based diet for almost twenty years, and have made more variations of veggie chili than I can remember! The real question is… what to use for the base? I’ve tried bulgar wheat, barley, lentils and different types of veggie faux ground meat to name a few. When it was all said and done, I decided that what I liked best as the base for veggie chili was… um, veggies!! In particular, I love lots of diced, sauteed zucchini. I added some diced carrots in this version, but you can also add onions, yellow squash, potatoes, sweet potatoes, corn, etc!
2 cups veggie broth/water
1 can diced tomatoes, undrained
1 can chickpeas, drained
1 can beans (kidney, pinto or black), drained
1 large or 2 small zucchini, diced small
2-3 carrots, diced small
In a large frying pan, start sauteing the diced zucchini and carrots (plus any other veggies) in a little oil. (You can add fresh onion and garlic to the saute if you prefer and have time)
In the meantime, in a large pot, add veg broth/water and diced tomatoes (with juice). Add the spices. I add chili seasoning, salt, garlic powder, onion powder and parsley. Add the beans and chickpeas. Bring to a boil.
Once the sauteed veggies are soft (approx 10-15 min), add to the pot with the broth/beans and simmer for a few minutes.
This is great with chopped avocado, guacamole or some grated Daiya dairy-free cheddar on top! You can also serve with rice or noodles!