Smokey Vegged-Out Chili

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Recipe Redux – January, 2015: Smoking in the New Year

Looking for a tasty, healthy dish to shake off that winter chill? Nothing heats things up better inside than diving into a hot, spicy bowl of chili. My version here is bursting with veggies and spices. It’s also great served over brown rice, quinoa, millet or any other delicious whole grain. This recipe is for about 10 servings, and, as long as you have an extra-large pan, you can easily double the recipe with success to feed a really large group.

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Smoky Vegged-out Chili

If you want to keep things mild, do not include the jalapeno seeds. For medium heat, through in about 1/3 the seeds of one jalapeno pepper. Want the painfully hot firehouse-hot chili? Then throw in even more jalapeno seeds and double the cayenne pepper- oh my, lookout!


1 teaspoon Olive oil
1 large White onion, peeled, diced
1 large Orange bell pepper, cored, diced
2 medium Carrots, peeled, diced
1-2 Jalapeno peppers, seeded (or use for extra heat) minced
1 large Corn ear, shucked (about 1 cup kernels)
1 medium Zucchini, diced
1 pound Mushrooms, white or crimini, diced (two 8-ounce packages)
1 tablespoon EACH Chili Powder, Cumin (ground), Smoked paprika
1 teaspoon Dried mustard
1/4 teaspoon EACH Salt, Cayenne pepper, Black pepper
15 ounce container Tomatoes, No sodium added, diced, in liquid
1/2 cup Water
2 1/2 cups Black beans, cooked (or about 1 1/2 cans, rinsed well)
5 tablespoons Sour cream (omit if preparing vegan or dairy-free)
1/2 cup Cilantro, chopped
1 medium Avocado, peeled, cored, sliced

In a large pot heat the olive oil. Add the chopped onion, bell pepper, carrot and jalapeno (plus the seeds if using) and saute over medium-high heat about 6 minutes, or until the onions become translucent. Add the spices and cook another 2 minutes, stirring well. Add the corn, zucchini and mushrooms and cook another 7 minutes, stirring often. Add in the tomatoes with its liquid, black beans and water and bring everything to a boil. Reduce to simmer and cook 20 minutes.

To garnish, top with 1/2 tablespoon sour cream (if using), a few slices of avocado and 1/6 of the cilantro.

Makes 10 servings.