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From The North Grove Kitchen: Chris' Vegan Chili



Nothing says fall like a warm bowl of chili. This is one of our favourite chili recipes that can be easily adapted for whatever you have available in your fridge.


Recently, we made this recipe for CTV's Morning Show - you can watch the recipe being made here!


Makes: 4 servings

Time: 1 hour


Ingredients:

  • 2 tbsp oil

  • 200g carrots, diced (one large or two small)

  • 200g celery, chopped (two sticks)

  • ¼ cup chilli powder (dried chillies, cumin, paprika, garlic, onion, oregano)

  • 1 tsp cocoa powder

  • 1 tsp salt (to taste)

  • 1 tsp cup black pepper

  • 200g coloured peppers, diced (two large or three small)

  • 200g tomato, chopped (two large or three small)

  • 5 cloves garlic, chopped

  • ½ cup veggie stock

  • 1 tbsp brown sugar

  • 1 can (approx. 400ml) crushed tomatoes or tomato sauce

  • 1 can (approx. 400ml) kidney beans

  • 1 can (approx. 400 ml) black beans

Optional Additions:

  • Up to 1L veggie or chicken stock (or salted water)

  • 1 lb ground meat of your choice (cooked and drained)

  • 1 lb potato or sweet potato (cubed and cooked)

  • 1 cup corn

  • Cayenne pepper

  • Any fresh pepper or your favourite hot sauce to taste

Instructions:

  1. Heat a large pot on medium heat with oil in the bottom and add the onions, carrots and celery. Sweat on medium until onions are see-through.

  2. If you are adding ground meat, cook until 74c (165f) – drain fat.

  3. Add spices & garlic – cook at medium heat to toast spices (approx. 5 minutes)

  4. Add, sauce, tomatoes, peppers, sugar and stock as necessary. Let simmer for 45 minutes.

  5. Add beans, and simmer for another 10 minutes.

  6. Serve over cooked rice or on its own, garnish with fresh parsley, cheddar or sour cream, enjoy!

If you want to share photos of your cooking or have any questions please feel free to get in touch with Marlee at mlacourciere@thenorthgrove.ca.

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