About the Recipe
This isn’t your average chili—our No-Fail Chili is a one-pot wonder loaded with garden-fresh flavor. Overflowing with hearty beans, chunky whole tomatoes, and a rainbow of vegetables like leeks, zucchini, peppers, and more, it’s a wholesome, plant-powered dish that’s as easy to make as it is satisfying. Whether you’re cooking for a cozy night in or meal-prepping for the week, this bold, veggie-forward chili never disappoints.
Ingredients
1 large onion
1 green bell pepper
1 red bell pepper
3 stalks of chopped celery
1 - 2 leeks - white part only
2 medium zucchini, cut into cubes
8 oz mushrooms
1 cup of carrots - julienne style
28 oz can whole, peeled tomatoes
2- 8 oz cans of fire roasted tomatoes
1 can diced tomatoes
1/3 cup of chili powder
1 tsp cumin
1 tbsp maple syrup
1 cup of salsa
2 - 4 tbsp barbecue sauce (optional)
2 - 8 ox cans dark red kidney beans
2 - 8 oz cans of black beans
Preparation
Step 1
In a large pot, on medium high heat, simmer all the vegetables together. This is my favorite part - you'll love how the vegetables become aromatic. Cook until the vegetables are soft then turn the heat down to low.
Step 2
Add all of the other ingredients - making sure you slice the tomatoes with a spoon or scissors. Let simmer for 30 to 40 minutes.
Refigerate or freeze. You can always add more chili powder or less.