Super Bowl Sunday is in three days, and that’s good news for me. Now that’s not because I like football, but because I happen to love basically every other aspect of the Super Bowl. Clever commercials? Yep. Over-the-top halftime shows? Absolutely. All the snacks I could dream of? YES, PLEASE.
And people like to eat chili while they watch football, right? (I don’t know. Do they? I’ll add that to my list of things to Google. Right after “Who is playing in Super Bowl 2018?”) Whether you’re looking for a vegan chili recipe for the Super Bowl or you’re on the hunt for a weeknight meal that packs in some extra vegetable power or you’re just plain cold and in need of a bowl of vegan chili, this one’s for you.
Disclaimer: I’m not making this chili for the Super Bowl party we’re attending. Honestly, we’ve been eating this stuff all week, and you’ll find me by the snack table shoveling down way more chips and salsa than you’d believe possible for someone of my size. If you know of a circus looking for a girl who eats unbelievable amounts of chips and salsa, send them my contact info.
While this recipe is suitable for those adhering to vegan or vegetarian diets, it can also be adapted easily. If you can’t imagine chili without meat, I think it would be perfectly delicious if you browned some ground beef, chicken, or turkey to throw in there with it. It’s also perfectly delicious as-is, and I like to cook a few meals a week that don’t include meat just for the sake of variety. (P. S. That’s also a valuable tip for saving on your grocery bill. You’re welcome.)
And I’m not going to finish out the blog post without saying this: Toppings are your friends. Seriously. Add all the toppings your heart desires to this bowl of chili. Chili is a food that just begs to be topped, and I think the southwestern flavors here give you plenty of options. Avocado, lime, and cilantro are my favorites. Oliver loves cheese and hot sauce. You can’t go wrong though. Add some tortilla chips for crunch or stir in a little sour cream or plain Greek yogurt for some creaminess.
If you try Southwestern Veggie Chili at home, I’d love to hear what you think! Share pictures with me on social media by tagging @thesavvyplate on Instagram or by mentioning my page The Savvy Plate Blog on Facebook!
Southwestern Veggie Chili
Perfect for chilly nights and a good dose of vegetables, this chili comes together in just under an hour!
- 2 tbsp olive oil
- 1/2 onion
- 1 jalapeno
- 1 bell pepper (I used green.)
- 1 zucchini
- 1 cup corn (I used frozen.)
- 1 tbsp tomato paste
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1 can diced tomatoes
- 1 can black beans (drained & rinsed)
- 2 cups vegetable broth
- salt & pepper (to taste)
- chopped cilantro
- fresh lime juice
- hot sauce
- shredded cheese
- sour cream or plain Greek yogurt
To prepare vegetables, dice the onion and jalapeno, and roughly chop the bell pepper and zucchini. Just keep things your idea of "bite sized." I removed the seeds from my bell pepper and kept all the seeds from the jalapeno, but if you're sensitive to spice, go ahead and throw out the jalapeno seeds.
Add oil to a pot on medium heat, and add onion, jalapeno, and bell pepper. I went ahead and threw a dash of salt and pepper in there too, just to bring out the flavor. Cook until soft, stirring occasionally.
Add zucchini, corn, tomato paste, and spices, and stir.
Add tomatoes (along with their juice!), black beans, and vegetable broth. Bring it to a boil, then reduce to a simmer, cover, and cook at least another 30 minutes. You can simmer it longer if you'd like to give the flavor even more time to develop.
Serve topped with your choice of chopped cilantro, fresh lime juice, hot sauce, shredded cheese, and avocado, plus maybe some tortilla chips on the side!