Winter Vegetable Chili
Working with the vegetables from our Good Food Box we set out to rework a family favourite, chili.
This venture into culinary exploration was initiated in part by my sister. Carla talked about having great tasting chili where the meat had been substituted with sweet potatoes and quinoa.
We wondered what else could work in a chili and thus our Winter Vegetable Chili was born.
- 2 large carrots cubed
- 3 large celery stalks cubed
- 2 large onion cubed
- 4 garlic cloves diced
- 3 tablespoons of coconut oil
Heat the oil in the bottom of a large pot and add to this the carrots, onion, garlic and celery. Sauté until the onions are clear and the vegetables give off a full robust aroma.
While this is sautéing cube the following vegetables:
- 2 medium sweet potatoes
- ½ a medium turnip
- 1 small acorn squash
- 4 tomatoes
Add the cubed vegetables and:
- 1 small can of tomato paste
- 6 cups of vegetable broth
- 1 medium can of black beans drained
- 1 cup of uncooked quinoa
- 2 tablespoons chili powder
- 1 teaspoon oregano
- 1 tablespoon cumin
Note: there are many different seasonings used to make chili. I would encourage you to use those that your family like and in quantities that suit your palette. I have included what we used
Simmer slowly until the vegetables are soft and the chili is at a consistency that you like. Paul and I like our chili and soups to be thick.
I hope that you enjoy Winter Vegetable Chili as much as we do.