Ali’s “Famous” Vegan Chili

Written By Alice Warters

*this is not an image of my soup, its a placeholder for now

WINTER HAS LANDED! If you know me, you know what that means: if you come over, you can expect to be served my vegetarian chili; if you invite me into your home, you can expect it as an offering. This is not novelty, but ritual. As the days shorten and the cold settles into bone and breath, I turn instinctively toward foods that are warming, grounding, and generous. This chili is built slowly, layered with spice and sweetness, meant to simmer and deepen rather than rush. It is nourishment made to be shared, a pot that asks for time and rewards patience, a meal that warms from the inside out.

*I tend to make as much quantity as I can— depending on how large or small you want your batch to be, adjust the sizes accordingly!

INGREDIENTS:

  • 2 tbsp avocado oil (or any cooking oil)

  • 1 yellow or white onion, chopped

  • Garlic cloves (the more the merrier? approx 5)

  • 4 carrots, peeled and chopped

  • 2 celery, chopped

  • 1-2 bell peppers, stemmed, seeded & diced

  • 2-3 zucchini or yellow squash, diced

  • 1 jalapeño, finely diced

  • 1 tbsp chili powder

  • 1 tbsp ground cumin

  • 3 tbsp tomato paste

  • 1 28 oz can diced fire-roasted tomatoes

  • 1 14 oz can crushed tomatoes

  • 1 28 oz can black beans, drained and rinsed

  • 1 14 oz can kidney beans, drained and rinsed

  • 1 14 oz can pinto beans, drained and rinsed

  • 2-4 cups vege broth

  • 1/2-1 cup quinoa

  • 1 cup corn kernels, fresh or frozen

  • juice of 1 lime

  • handful of fresh cilantro, finely chopped

  • salt to taste

TOPPINGS (optional):

  • avocado

  • lime

  • hot sauce

  • fresh cilantro

  • fresh jalepeno

  • green onions

  • your choice of tasty cheese

INSTRUCTIONS

  1. Heat oil in large soup pot (mine is a 12 qt dutch oven) on medium high heat. Add onion, carrots, and celery. Cook until tender (2-5 minutes), then add peppers and zucchini or squash. Cook another 5 to 8 minutes, stirring to prevent sticking.

  2. Add the garlic, jalapeño, chili powder, cumin, and tomato paste. Stir until fragrant.

  3. Add the cans of tomatoes, beans, broth, quinoa, corn, lime, cilantro, salt, and several grinds of black pepper.

  4. Bring to a boil, then cover and reduce heat to low. Let simmer 25-30 minutes.

  5. Top with your favorite garnishes and enjoy!

Alice Warters