I wasn’t introduced to my first bowl of chili until I was in my early twenties in Hawaii. I remember giving the person who had asked if I wanted a bowl of chili a very strange look? A BOWL of chili is bound to blow my entire head off let alone one! Growing up in Sydney Australia, the only ‘chili’ I knew was the red hot spicy “chilli” that were in dishes at Thai restaurants that would get us all sweating and blowing our noses! So, when I was offered a bowl of ‘fresh chili’ I thought it might have been a joke! Fast forward to today and after having many a delicious bowl of chili whilst in the US and Canada and creating various meatless vegetable chili’s myself, I have finally come up with what I can safely call my absolute favourite chili of all time.
My chili has to have delicious mysterious smokey undertones and I achieve this by using both chipotle chili and smoked paprika, which work so well together to give my chili a spectacular flavour profile. I also have a secret ingredient, raw cacao powder, which lends an even deeper delightful hint of chocolate. My dairy free cashew sour cream is the perfect contrasting tangy topping that brightens up this dish along with fresh chopped coriander/ cilantro. Instead of corn chips, I get my crunch action on with my fibrous rich everything seed crackers and I throw in some health fat with half an avo, so I feel super satisfied and satiated. I hope you enjoy this comforting smokey creamy bowl of low-carb, high fibre, healthy fat goodness as much as we do!
- 480g 2 Cups Vegetable Broth
- 400g 1 Can Chopped Tomatoes
- 400g 1 Can Pinto Beans, rinsed
- 400g 1 Can Black Beans, rinsed
- 260g 2 Medium Carrots, peeled, chopped
- 170g 1 Large Red Bell Pepper, deseeded, chopped
- 160g 2 Celery Sticks, chopped
- 160g 1 Medium Red Onion, chopped
- 140g 4 Cups Packed Kale, cut into wide strips
- 25g 2 Tbsps Extra Virgin Olive Oil
- 20g 5 Cloves of Garlic, minced
- 15g ¼ Cup Coriander Leaves, chopped
- 15g 1 ½ Limes, fresh juice
- 7g 1 Tbsp Raw Cacao Powder
- 5g 1 Tbsp Smoke Paprika
- 5g 2 tsp Ground Cumin
- 4g 1 Dried Chipotle Chilli
- 3g 1/2 tsp Unrefined Salt
- 2g 1 tsp Dried Oregano
- 1 Bay Leaf
- 60g ¼ Cup Filtered Water
- 240g ½ – 1 Cup Filtered Water
1 x Recipe Cashew Sour Cream
1 x Recipe Everything Seed Crackers
150g 1 – 2 Avocado, sliced
1 – 2 Limes, quartered
- In a small bowl, soak the dried chipotle chilli in ¼ Cup filtered water for 30 minutes.
- In a blender, blend the stock, soaked chipotle chilli and DISCARD the chipotle soaking water.
- On the stove, in a large pot over medium heat, add in the olive oil, onion and garlic. Stir and cook with the lid on for a few minutes until fragrant.
- Add in carrot, celery and capsicum, cook for 10 minutes or until veggies are tender.
- Add in the dried herbs and cook for another minute. Stir intermittently,
- Add in can tomatoes, Blended chipotle vegetable stock and beans.
- Allow to simmer stirring occasionally on reduced heat for 30 minutes.
- Add in ½ – 1 Cup of filtered water after 30 minutes of simmering to loosen up the chili, depending on your preferred chili consistency.
- Turn off the stove and remove chilli from heat. Discard the bay leaf.
- Pour 2 cups only of the chilli into a blender and blend until smooth. Add back into the pot with remaining chili.
- With heat still off and chill still hot, add in the kale to wilt, coriander, lime juice and salt.
- Stir until well combined and kale has completely wilted.
- Serve with my fibrous crunchy everything seed crackers, fresh chopped coriander, lime wedges, half an avocado on each plate and dollops of my dairy free cashew sour cream – tastes just like the real thing!
Storage: Chili can be kept up to one week in an airtight sealed container in the fridge and it freezes well for up to two months. For the everything seed crackers and cashew sour cream please see the relevant recipes.