Veggie Chili with Lentils and Kale

I’m always looking for new ways to make veggie chili! Veggie chili one of those meals that’s so versatile and it’s really hard to mess it up. This time, I wanted to incorporate greens, so I came up with a version that includes steamed kale. You could also use spinach, collards or chard instead of the kale. Also, red lentils are smaller than other lentils and cook quickly with no soaking required! To me, this is a perfect way to get plenty of protein and vitamins in one pot! It’s also super-yummy! 🙂

HCV_ChiliWithLentilsAndKale - 1 (4)2 cups veggie broth/water
1 small can tomato sauce
1/2 cup red lentils, dry
1 can kidney beans, drained
1 can cannellini (or navy) beans, drained
1-2 carrots, diced small
1/2-1 cup steamed/cooked chopped kale (or other leafy greens)
1/2 pack chili seasoning (or your own blend)
Salt, garlic powder, onion powder, dried parsleyHCV_ChiliWithLentilsAndKale - 1

 

Bring broth/water and tomato sauce to a boil.
Add chili seasoning and other spices and herbs.
Add lentils and carrots and simmer for about 10 min.

 

HCV_ChiliWithLentilsAndKale - 1 (1)Add both cans of beans and simmer 5 more min.

Add steamed kale (or other cooked greens)
Adjust seasonings and add a little more broth/water if needed!

 

 

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Serve over rice or noodles, or just eat by itself!
You can also top with vegan cheese, vegan sour cream or fresh herbs!

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White Chili

This is another version of veggie chili that I really love. It’s much lighter in color due to the navy beans, chickpeas and mushrooms, but delivers just as much flavor! It’s high in protein due to the beans and chickpeas, and high in B vitamins and minerals due to the mushrooms.This is great served over rice and very kid-friendly. 🙂

HCV_WhiteChili - 1 (1)2 cups veggie broth
1 can navy beans (or any white beans)
1 can chickpeas or garbanzo beans
1 pkg cremini (baby bella) or white mushrooms, cleaned and chopped small
1 small can tomato sauce
1 large potato, peeled and diced small
2-3 carrots, peeled and diced small
1 cup rice
Seasonings – salt, pepper. garlic powder, onion powder, chili powder, chipotle powder
Toppings/garnish (optional) – Shredded vegan Daiya cheese, chopped onion, fresh herbs

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Start to cook rice in a separate pot.

 

Combine veggie broth and tomato sauce in pot and add any chili seasonings that you like. Bring to a boil and add diced potatoes and carrots.
SImmer 8-10 min.

In the meantime, saute mushrooms in a little oil.
When mushrooms are soft and cooked through, add to chili.
Drain navy beans and garbanzo beans and add to chili.

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Simmer 5-7 more min.
Adjust seasoning if necessary.

 

 

 

Serve over rice and garnish with vegan cheese, onions or herbs!

Enjoy!

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Bean and Zucchini Veggie Chili

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!

HCV_ZucchiniChili2
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
Chili seasoning

 

 

In a large frying pan, start sauteing the diced HCV_ZucchiniChili3zucchini 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.
Voila, done!

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This is great with chopped avocado, guacamole or some grated Daiya dairy-free cheddar on top! You can also serve with rice or noodles!