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Healing with Joy Clark

Joy’s Vegan Chili

This chili recipe is filled with health promoting vegetables that add so much texture and flavor that you can choose to omit the beans if you would like.
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Equipment

  • Ceramic lined pot

Ingredients
  

  • 5 1 oz package dried shiitake mushrooms reconstituted in broth and chopped or use fresh if available
  • 1 large onion chopped 
  • 5-6 garlic cloves minced
  • 1 red or yellow bell pepper, chopped 
  • 2 celery stalks chopped 
  • 1/2 tbsp oregano 
  • 2 Bay leaves
  • 3 tbsp chili powder 
  • 1 tsp chipotle chili powder or 1/2 tsp cayenne pepper (for heat)
  • 2 tsp ground cumin
  • 1 28 oz jar or box diced tomatoes 
  • 4 cups salt free veggie broth
  • 1 tsp sea salt, or to taste
  • Freshly ground black pepper to taste (optional)
  • 1 15 oz box box cooked red kidney beans
  • 1 15 oz box box cooked black beans
  • 1 15 oz box box of cannellini beans
  • 1 can pumpkin purée or add 1 bag of frozen, cubed squash 

Optional Add Ins: 

  • chopped sweet potato
  • chopped kale stems
  • peeled & chopped broccoli stems
  • chopped collard greens

Garnish Options:

  • lime wedges
  • chopped cilantro 
  • grain free tortilla chips (optional)

Instructions
 

  • Heat a ceramic lined pot on medium heat and add some veggie broth and the onions. Cook for three minutes stirring often. 
  • Add bell pepper and celery and cook a minute more. 
  • Add the shiitake mushrooms and any of the additional add ins that you chose from the ingredient list
  • Add all the spices and stir to blend well. 
  • Cook for 4 minutes then add the garlic and cook for another 2 minutes. 
  • Add the chopped tomatoes, the rest of the broth and bay leaves scraping the bottom of the pan as you mix them in. 
  • Bring to a boil then reduce to a simmer stirring occasionally for 15 minutes. 
  • Add the boxes of beans with their liquid. If your pot is large enough you may add an additional box of each type of bean.
  • Simmer until the vegetables are well cooked and fork tender. 
  • Taste and adjust seasoning to your preference.
  • Serve in individual bowls and garnish with cilantro, a lime wedge and grain free tortilla chips (optional).