Vegetable Chili

Easy to make (and delicious), the dried chiles add a unique flavor as well as a little bit of heat to this chili.

Ingredients

1 medium (200 g) white onion, peeled, quartered
2 (100 g) celery stalks, cut into large chunks
1 small (75 g) carrot, peeled, halved
2 garlic cloves, peeled
1 Tablespoon extra virgin olive oil, optional
1 can (795 g) plum tomatoes, 28 ounce with juice
3 Tablespoons (50 g) tomato paste
4 cups (960 ml) vegetable stock
2 cans (878 g) kidney beans, rinsed
2 cans (878 g) black beans, rinsed
¾ cup (96 g) Chili Spice Blend

Directions

Place the carrot, onion, garlic and celery into the Vitamix Container and secure the lid. Select Variable 7. Pulse 5–10 times or until desired consistency, using the tamper to press ingredients towards the blades.
Heat a large stockpot over medium heat. Add the olive oil to the pan and heat. Add the chopped onion, garlic, carrot, and celery mixture and sauté for 8 to 10 minutes, or until onions are translucent.
Place the plum tomatoes, tomato paste, chili spice mix to the stockpot of sautéed vegetables. Stir to incorporate.
Lastly, add the vegetable stock and beans to the stockpot. Stir to incorporate. Turn heat to medium low and simmer for 10–20 minutes.

Notes

This chili is great in the fall when the weather gets colder. Chopping in the traditional container is super easy and can save you time. Use the tamper to help you get ingredients into the blade path and you will have a nice chop to flavor up any soup. This soup combines carrots, celery, tomatoes, kidney beans, and black beans for a colorful, satisfying meal. Packed with 13 grams plant-based protein and 14 grams of fiber, it’s naturally low in saturated fat and full of wholesome ingredients that support overall wellness. Perfect as a comforting lunch or light dinner that’s both nourishing and flavorful.

Nutrition

1 serving (252g)

Calories: 150
Total Fat: 2g
Total Carbohydrate: 26g
- Dietary Fiber: 9g
- Sugars: 5g
Protein: 9g
Cholesterol: 335.64mg
Sodium: 870mg