A veggie chili is a great way to get your family their fill of protein from a source that’s not meat! Plus, it will warm you up on a cold winter evening. Make a big batch and freeze the extra!
This is a delicious and hearty stew that is full of flavor and super quick to make. Ramp up the spiciness by adding more red pepper flakes, try adding other vegetables like carrots or corn or change of the type of beans you are using!
- 1 Tbsp Olive Oil
- 1 Tbsp red curry paste
- 1/2 tsp cinnamon
- 1 medium red onion (peeled and diced)
- 4 cloves garlic (minced)
- 1 sweet potato (peeled and diced)
- 1 bell pepper (seeded and diced)
- 1 jalapeno or other hot pepper (seeded and diced) – can leave out if you don’t like spice
- 1 14-oz. can of black eyed peas (rinsed and drained)
- 1 14-oz. can of white beans (rinsed and drained)
- 1 14-oz. can of black beans (rinsed and drained)
- 1 quart of low sodium broth (vegetable or chicken)
- 1/2 cup peanut butter melted in a half cup of boiled hot water (1 cup total)
- 1/2 tsp crushed red pepper flakes
- 1 lime
- Salt and Black pepper
Note: When choosing beans, always try to buy a low sodium option. You can also buy dry beans, just be sure to plan ahead as these will need to soak before you cook with them.
- Chop and prepare the vegetables and the peanut butter mixture
- Heat the oil in a large soup pot
- Add the curry paste and cinnamon and stir for a minute until it is all blended
- Add the onion, garlic, sweet potato, bell pepper and jalapeno
- Stir and cook the vegetables for 5-7 minutes
- Add the three types of beans, broth, melted peanut butter and red pepper flakes
- Bring the stew to a simmer, cover and turn the heat to low
- Cook for about 25 to 30 minutes or until the vegetables are soft
- Cut open the lime and squeeze in the juice
- Add salt and pepper to taste
- Serve hot!