Easy Veggie Chili

Last night I created an easy veggie chili that was by far my favourite ever. Give it a whirl and see if it tickles your fancy too! I'm going to strongly encourage you to use local and organic ingredients in here, as I will for any other recipes I post on CDE. It helps lower your carbon footprint, is better for your body in terms of nutrition and reduced toxins, and just tastes better.

Veggie Chili Recipe

what goes in:

1 tbsp coconut oil
1 large white onion, diced
2 cloves garlic, diced
1/2 cup low sodium vegetable broth (sub water if you don't have this kicking around)
1 can diced tomatoes
1 can corn, drained and rinsed
1 can kidney beans, drained and rinsed
1 cup mushrooms, quartered
1-2 cups broccoli, chopped
2 tbsp italian seasoning
1-2 tbsp chili powder (use your taste bud's judgement here)
1 tsp turmeric
1 pinch cayenne pepper
s&p to taste

how it's made:

1. Saute onion into coconut oil. Add the veggie broth as the oil disappears to keep the onions moist.
2. When the onions start to become translucent, add the garlic. Saute for several minutes. Add the mushrooms and spices and keep sauteing.
3. Add diced tomatoes, corn, kidney beans. Let everything come together in a simmer for a while.
4. After about 15 minutes, add the broccoli. Let simmer 15-30 minutes.
5. Eat. This chili is delish when served with bread for dipping, with a dollop of greek yogurt on top, or with a sprinkle of feta cheese mixed in. Get creative with your toppings here - this chili lends itself to making it your own! 

*Veggie Tip: If you're looking for this meal to fill some protein requirements for the day, make sure you eat this chili with grains (bread, rice, etc). Kidney beans are high in protein, but in order to become a complete protein (the way meat is), they (like all beans) need to be combined with grain.