Dietary Info: Dairy-Free, Gluten-Free
Servings: 4-6 bowls
Time: 1 hour
- 2 stalks of celery, sliced
- 2 large carrots, sliced
- 1 potato, cubed (I used Yukon Gold but you can use really any kind of potato)
- 1 medium zucchini, chopped into cubes
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 2 jalapenos , minced
- 2 ears of corn, kernels removed (alternatively, you can use canned corn)
- 1/4 cup olive oil
- 1 cup kidney beans, drained and rinsed
- 1 cup black beans, drained and rinsed
- 1 large 28 oz. can crushed tomatoes
- 2 cups of water
- One lime, juiced
- 2 tablespoons of chili powder
- 1 tablespoon ground cumin
- 1 teaspoon of oregano
- 2 bay leaves
- 1/4 teaspoon cinnamon
- 1/2 teaspoon of salt
- 1 teaspoon pepper
- 1 teaspoon of smoked paprika (optional, but I love this stuff)
- Pinch of cayenne (add more if you like it spicier)
- 1/4 cup chopped cilantro
1. Preheat oven to 375 degrees.
2. Chop all veggies except for garlic, corn and jalapenos. Place veggies in a roasting pan. Drizzle with olive oil and sprinkle with the oregano. Stir with a large spoon so that all veggies are covered with oil. Place in the oven for about 25 minutes.
3. Meanwhile, bring about 4 cups of water to a boil in a small pot. Add both ears of corn and boil for about 5 minutes then remove from heat. Drain and allow corn to cool.
4. In a large pot, add crushed tomatoes, water, chili powder, cumin, cayenne, bay leaves, cinnamon, garlic, lime juice and jalapeno. Bring to a boil then simmer while vegetables are roasting, about 20 minutes.
5. Remove kernels from corn, slicing them off the ears and add to chili mixture. Add in drained beans.
6. Finally, take vegetables out of the oven and stir them into the chili. Add chopped cilantro and simmer for 10-15 more minutes (longer if you desire a thicker chili). Remove bay leaves and serve, topping off with cheese*, scallions and/or chopped cilantro. Enjoy!
*For a vegan recipe, do not add cheese or use a dairy free alternative such as Daiya cheese.