Serves: 4-6

INGREDIENTS:

• 1 tbsp. coconut oil
• 1 cup chopped onions
• 3/4 cup chopped carrots
• 3 cloves garlic, minced
• 1 cup chopped green bell pepper
• 1 cup chopped red bell pepper
• 3/4 cup chopped celery
• 1 tbsp. chili powder
• 1-1/2 cups chopped mushrooms
• 3 cups chopped tomatoes
• 2 cups cooked kidney beans
• 1 tbsp. ground cumin
• 1-1/2 teaspoons oregano
• 1-1/2 teaspoons crushed basil leaves

INSTRUCTIONS:

1. Heat coconut oil in a large saucepan over medium heat.
2. Add chopped onions, carrots, and minced garlic. Sauté until tender.
3. Stir in chopped green bell pepper, red bell pepper, celery, and chili powder. Cook, stirring often, until the vegetables are tender, about 6 minutes.
4. Add the chopped mushrooms to the vegetables and cook for an additional 4 minutes.
5. Stir in the chopped tomatoes, cooked kidney beans, ground cumin, oregano, and crushed basil leaves.
6. Bring the mixture to a boil, then reduce the heat to medium.
7. Cover the saucepan and simmer for 20 minutes, stirring occasionally to ensure even cooking.
8. Serve the vegetable chili hot, and optionally, garnish with your favorite toppings such as shredded cheese, chopped cilantro, or a dollop of sour cream.

ALLERGIES:

SF (Shellfish-Free)

GF (Gluten-Free)

DF (Dairy-Free)

EF (Egg-Free)

NF (Nut-Free)

V (Vegetarian)

Here are some variations of the vegetable chili recipe:

1. Spicy Vegan Chili: Replace the coconut oil with vegetable oil or olive oil, and omit the kidney beans. Instead, add 1 cup of cooked black beans and 1 cup of cooked chickpeas. Increase the chili powder and crushed red pepper flakes for a spicier kick.
2. Sweet Potato and Black Bean Chili: Add 1 cup of diced sweet potatoes along with the carrots and cook until tender. Use black beans instead of kidney beans for a unique flavor combination.
3. Quinoa Chili: Add 1/2 cup of uncooked quinoa along with the tomatoes and kidney beans. The quinoa will cook in the chili and add a nice texture and protein boost.
4. Three-Bean Chili: Use a mix of kidney beans, black beans, and pinto beans instead of just kidney beans. This will add different colors and flavors to the chili.
5. Chunky Vegetable Chili: Instead of chopping the vegetables finely, leave them in larger chunks for a heartier texture.
6. Mexican-Inspired Chili: Add a can of corn kernels and a chopped poblano pepper to the mix. Season with cumin, coriander, and a pinch of cinnamon for a warm and flavorful Mexican twist.
7. Mushroom and Lentil Chili: Replace some of the kidney beans with cooked lentils and add extra mushrooms for a hearty and earthy flavor.
8. White Bean and Kale Chili: Swap the kidney beans with white beans and add chopped kale to the mix. The kale will add a nutritious boost to the chili.
9. Roasted Vegetable Chili: Roast the chopped vegetables in the oven before adding them to the saucepan for a smoky and rich flavor.
10. Asian-Inspired Chili: Add soy sauce, ginger, and a dash of sesame oil for an Asian-inspired twist on the classic chili.
11. Butternut Squash and Black Bean Chili: Add 1 cup of diced butternut squash to the vegetables. The sweetness of the squash pairs well with the black beans and spices.
12. Chickpea and Spinach Chili: Use chickpeas instead of kidney beans and add a couple of handfuls of fresh spinach to the chili. Stir in the spinach during the last few minutes of cooking to wilt it gently.