I came home from work one night a few weeks ago, and my partner had this super tasty and filling chili waiting for me. It was perfect, because it had been (and still is!) so cold lately. Sometimes you just need something warm and hearty. I hope you enjoy this recipe. My partner is a great cook and has taught me a lot about cooking over the years. He has taught me to be creative in the kitchen, and that recipes don’t have to followed exactly.
The ingredient list looks long, but this recipe is very easy. Just throw everything into a pot. You can tweak the ingredients based on what you have on hand. We enjoyed this chili over brown rice, and after our meal we mixed the leftover rice into the rest of the chili. The next night we enjoyed it with tricolour quinoa, again mixing the leftover quinoa into the chili. It was great both ways!
If you tend to get gassy after eating cabbage, try chewing a pinch of two of caraway seeds before your meal. My partner and I have been doing this lately with great results (aka no smelly gas). You’ll also be surprised at how fresh the caraway seeds make your mouth feel.
Meatless Chili with Red Cabbage
Prep time
Cook time
Total time
Author: Nicole
Category: Main Dish
Makes: 1 large pot
Ingredients
- 2 tablespoons organic cold-pressed coconut oil
- 1 head garlic, chopped
- 3 small onions, chopped
- 1 tablespoon chili powder
- 1 teaspoon season salt (we used a homemade blend)
- 1 teaspoon hot mustard powder
- ¼ teaspoon cayenne (optional)
- ½ teaspoon garlic powder
- 1 head of organic celery, chopped
- 4 small organic bell peppers, chopped (we used 2 red, 1 orange, and 1 yellow)
- 1 organic Hungarian pepper, chopped (or other hot pepper, optional)
- 1 organic habanero pepper, minced (or other hot pepper, optional)
- 1 small red cabbage, chopped
- 2 cups chickpeas, cooked
- 1 cup pumpkin puree (preferably homemade)
- 2 cans organic tomato paste (homemade if available)
- 4 cups of broth (preferably homemade)
- 1 strip of kombu, cut into small pieces (optional)
- 2 tablespoons apple cider vinegar
- 2 heaping tablespoons of mustard (we used homemade)
- ¾ cup nutritional yeast
Directions
- Heat coconut oil in a large stock pot over medium heat. Add garlic and onions, sauté for 1-2 minutes. Add chili powder, season salt, mustard powder, cayenne, and garlic powder, stir and sauté until onions are translucent.
- Add all vegetables, chickpeas, pumpkin puree, tomato paste and broth, stir well to mix. Add kombu, apple cider vinegar, and mustard, mix. Lastly, add nutritional yeast and mix again.
- Cook for 1-2 hours until vegetables are tender. Serve with brown rice if desired.
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