Veggie Loaded Chili (GF, V)


  • 1 medium-sized onion, diced small
  • 2 carrots, diced
  • 2 ribs celery, diced
  • 2 – 3 T olive oil
  • 2 cups other diced veggies of choice – any yummy veggie works like zucchini, summer/winter squash, sweet potato, parsnips, more carrots or peppers
  • 4-6 cloves garlic, finely chopped
  • 1 t salt, divided
  • 3 T chili powder
  • 1 T cumin
  • 2 t coriander
  • 1/4 t chipotle powder (or sub 1 t smoked paprika)
  • 2 t dried oregano
  • 3 1/2 cups (2 cans) diced tomatoes (canned or fresh)
  • 4 1/2 cups (3 cans) assorted beans of choice
  • 1/4 cup water
  • Optional 2 – 3 t soy sauce, GF liquid aminos, or miso paste


  1. Dice onion, carrots, and celery into desired size.
  2. Place in large dutch oven or heavy-bottomed pan with olive oil. Cook over medium heat.
  3. Chop the rest of your veggies of choice. Add in veggies and chopped garlic to pot. Add in 1/2 t salt and cook for about 15 minutes or until veggies are tender, stirring occasionally.
  4. While veggies are cooking, gather your spices, rinse and drain your beans, and if using fresh tomatoes, dice and save the juices.
  5. Once veggies are tender, add in all spices – chili powder, cumin, coriander, oregano, and chipotle powder/paprika.
  6. Toast spices with veggies for 1 – 2 minutes to bring out flavors.
  7. Add in tomatoes (with juices), water, beans, and remaining 1/2 t salt.
  8. Cover with a lid and simmer on low heat for about 15 minutes.
  9. Serve with optional toppings.

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