Here’s the thing: I had low expectations when i set out to make this chili. Truly. I had an abundance of ingredients and needed to process them and had a hankering for some chili and so, that’s where it all began.
To my surprise, this chili turned out just utterly fantastic! We couldn’t stop eating it on the very first day and we all know that chili is better on day 2 or 3 or 4. AND on the bonus side of things: all of the fresh ingredients in this recipe came from either my CSA box, the farmer’s marker, or my sister in law’s garden (sisters in law that garden are most awesome 😉). That’s just the best!
This recipe is particularly nurturing and I assure you, you will feel it in your belly & body, if you tune in. A quality, hearty veggie chili like this one, is packed with protein because of those amazing beans, loaded with garden vegetable carbohydrates which will fuel your energy stores and keep you balanced throughout the day, AND loaded with minerals due to the added kombu seaweed.
NOTE: If you have a hard time selling vegetarian chili to your kids or family, try serving it as an appetizer instead, in a small bowl, topped with chopped avocado and some corn tortilla chips - most kiddos (and partners alike) love a good chip dip!
Summer Harvest Zucchini Chili
1 Large Onion, diced
2 Tbsp coconut oil
2 tsp salt
5 large cloves of garlic, minced
1 chili pepper of choice for desired heat (optional)
1 green pepper, diced
1 red pepper, diced
1 Extra Large Zucchini or 2 medium, cubed (aprox. 1” cubes)
2 ribs celery, diced
1 can black beans, rinsed & drained
1 can red kidney beans, rinsed & drained
2 Tbsp chili powder
2 tsp cumin
1 1/2 tsp smoked paprika
1 tsp EACH coriander, oregano, onion powder, & garlic powder
Lots of fresh pepper
1x 28oz can fire roasted, crushed tomatoes with juices
1x 28oz can diced tomatoes with juices
1x 2” piece of Kombu seaweed (try not to omit this!)
I head of kale (I like to use lacinato), stemmed & chopped small
2 Tbsp maple syrup
For serving:
Fresh lime juice
Fresh avocado
Coconut Cream/Cashew Sour Cream
In a large soup pot, saute onion & oil until softened. Add salt, garlic, & chili and stir until fragrant - a few minutes. Add chopped veggies: peppers, zucchini, and celery, and stir/saute a few more minutes. Add beans and all spices and stir until evenly distributed and fragrant. Add tomatoes and kombu.
Bring chili to a gentle boil and then reduce heat to a good simmer for 20 - 30 minutes or until all vegetables are cooked and beans are soft.
Add kale and maple syrup and adjust any seasonings as needed - I added another tsp of salt and more pepper. Simmer on low another 10 - 15 minutes.
Serve chili with fresh lime juice (don’t skip this!), coconut cream or cashew sour cream if you have any, and fresh avocado. You could also try some avocado lime crema, if you’re feeling fancy 😉. This chili is best after it has sat for a day or two and the flavours are really well combined. You can freeze this recipe easily: I like to use large mason jars, being sure to allow at least 1.5-2” of space in the top of the jar.
I hope you make & enjoy this chili! Be sure to comment below, if you do, and let me know how it goes and what you may have done differently!