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Let’s start the week with a big batch of chili and milk it all week! This is the perfect recipe to freeze what you don’t use and on the next night (ok it might be tomorrow) that you can’t muster the energy to cook… presto. You’re done with dinner. If you served it with brown rice, try piling it on top of a baked or jacket (that’s the Brit in me coming out) potato and pile with grated cheese and black pepper.

Comfort food at it’s best.

Veggie-Packed Chili

Dairy-free ~ Egg-free ~ Gluten-free ~ Nut-free ~ Vegan ~ Vegetarian ~ Wheat-free

Makes about 6 cups (1.5 L)

Veggie chili is a staple for the whole family. Feel free to add other favourite veggies, such as peas or green beans, to those listed here. Serve with brown rice, baked potato, or noodles.

1 tablespoon (15 mL) extra virgin olive oil
1 onion, chopped
1 clove garlic, chopped
1 small eggplant or zucchini, chopped
1 head cauliflower, chopped
2 medium carrots, chopped
½ sweet red pepper, chopped
Handful of shiitake or button mushrooms
1 teaspoon (5 mL) chili powder
1 can (28 ounces/796 mL) diced tomatoes (see Tip)
5 black mission figs, finely chopped (optional)
1 can (14 ounces/398 mL) kidney beans, drained and rinsed
3 tablespoons (45 mL) chopped fresh flat-leaf or curly parsley

1. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and sauté until soft. Add the eggplant or zucchini, cauliflower, carrot, red pepper, mushrooms, and chili powder and sauté for 5 minutes until vegetables just start to soften.
2. Add the tomatoes and figs (if using) and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Stir in the kidney beans and parsley and cook for 10 minutes longer.
3. Serve over baked potato, rice, or noodles and top with shredded cheddar or mozzarella cheese (goat or cow dairy).
4. Store the chili in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.

Tip: To avoid potential bisphenol A (BPA) in canned tomatoes, use a 24-ounce (710 mL) jar of tomato sauce and ¼ cup (60 mL) of water instead.

NUTRITIONAL INFORMATION
This chili is a good source of molybdenum, folate, fibre, manganese, protein, thiamine (vitamin B1), phosphorus, iron, copper, magnesium, potassium, and vitamin K.