Rainbow Veggie Chili with Nut ‘Parm’.
Ingredients: Two jars of passata, chopped red onion, roughly chopped fresh spinach, chopped carrots, cooked and rinsed canned black and pinto beans, chopped red/orange/yellow peppers, chopped zucchini, cumin, smoked paprika, Mexican chili powder, scallion tops/fresh coriander leaves, sliced limes, avocado, walnuts, and nutritional yeast, salt, and cracked black pepper,
Angele wearing my RADISH T-SHIRT and me, admiring one of my fave ingredients – coriander!
Walnut parm: Walnuts, nutritional yeast, salt. Simply pulsed in the food processor and set aside.
Mise-en-place all ready to start cooking!
On high heat, sauté the red onion, garlic in 2 tbsp of olive oil – stir and cook for 3 minutes. Season with salt and pepper, and the spices. Stir andsauté for a minute before adding the rest of the veggies. Cook for about 6 minutes.
Once the veggies are tender (with some bite!), add the cooked beans, and jars of passata, along with a little extra water from the rinsed jars (about 1/2 cup). Turn down the heat, and let the chili simmer for 15 minutes on low – covered. Turn off the heat, add the chopped spinach, stir and cover the pot – cooking for another 5 minutes.
Time to bowl up!
Enjoy the chili with quinoa, buckwheat groats, or farro! Higher protein sources than rice or couscous.
This satisfying and delicious complete-meal chili is packed with veggies, offering plenty of vitamins, minerals, and antioxidants. Enjoyed over a bed of quinoa, this bean-rich dish also provides complete protein. With the addition of walnut ‘parm’, we obtain an extra boost of protein, plus healthy unsaturated fats – including omega 3’s. Preparing in collaboration with Angèle, of Veganmontreal – this nutritionally balanced, and flavorful recipe is quick, easy, and affordable to make. A warming lunch, or dinner to heat up throughout the week, and potentially freeze for future meals. Hope you enjoy this one-pot wonder winter meal, and if you try making it at home – I would love to hear how it goes in the comments below!
- Pinto beans, 1 can – drained and rinsed
- Black beans, 1 can – drained and rinsed
- Zucchini, 4 small (or 3 medium) – cut into thin rounds
- Red onion, 1 medium – diced
- Red bell pepper, 1 medium – diced
- Yellow pepper, 1 medium, – diced
- Orange pepper, 1 medium – diced
- Fresh spinach, 6 cups – roughly chopped
- Coriander leaves, 1 small bunch – roughly chopped
- Scallion tops – 3, finely chopped
- Passata, 2 jars
- Mexican Chili powder, 2 tbps
- Cumin, 2 tbsp
- Smoked paprika, 2 tsp
- Turmeric, 2 tsp
- Olive oil, 2 tbsp
- Garlic, 3 small cloves – minced
- Maple syrup, 2 tbsp
- Salt & Cracked black pepper
- Waluts (If you’re allergic to nuts, use sunflower or pumpkin seeds!)
- Nutritional yeast
Pulse the ingredients in a food processor until it forms a crumb. Set aside and/or store in your fridge, to use as a topper in future meals! It should last at least 10-15 days. Freeze it to last even longer.
- In a large pot, heat 2 tbsp of olive oil on high heat. Sautée the onion and garlic for a few minutes, until aromatic – about 3 minutes.
- Add the spices, salt, and pepper – stir and cook for about 2 minutes. Let the spices cook out for a minute, before adding the rest of the veggies. Stir and cook for 6 minutes.
- Once the carrots, zucchini, and peppers are slightly tender (but still have some bite!), add the cooked beans, and passata, along with a little extra water from the rinsed jars. Turn down the heat to low, and let simmer for 10 minutes on low – covered.
- Stir in the chopped spinach, and turn off the heat – letting the greens wilt for about 5 minutes.
- Serve the chili over some cooked quinoa, chopped scallion tops, fresh coriander, a squeeze of lime, and a few tablespoons of walnut parm. Enjoy!
Check out the video recipe, edited by Angèle, on youtube HERE!