Hearty Vegetable Chili
It’s time for another Super Bowl Sunday! I’ve personally never been a big fan of the game, BUT the food, the halftime entertainment, and the commercials make it a bit more fun! Since we live in the midwest, we usually gravitate towards a warm, hearty chili or stew for the big game. You’ll also need plenty of snacks and a few “beverages” on hand to keep everyone happy during the game. We often make homemade superfood margaritas at our house (they’re a huge hit!), but there are definitely a few craft beers consumed as well.
For this year’s Super Bowl, things will be a bit different. My husband is fulfilling a bucket list wish and is actually going to the Super Bowl in Houston with one of his best friends! I am going to South Beach with Lexi and my sister in law in search of sunshine and warmth. We really do need to confirm that the sun still exists! 😉 My oldest son will be watching the game with friends at his brand new home, and my youngest will be at college.
Although we won’t all be together this year, this chili is one of our family favorites. It’s hearty, filling and packed with healthy veggies, spices, and of course, superfoods!
- 2 Tbsp of coconut oil
- 1 jalapeno pepper, deseeded and finely diced
- 2 cloves garlic, minced
- 1 medium onion diced
- 1 medium sweet potato diced
- 1 yellow pepper chopped
- 3 med carrots chopped
- 1 cup of acorn squash diced
- 28 oz can/box of diced tomatoes
- 1 tbsp tomato paste
- 3-4 cups vegetable stock, more if necessary
- 2 Tbsp of chili powder
- 1 Tbsp of cumin
- 2 tsp of cinnamon
- 1 tsp of turmeric
- 1 tsp of salt, adjust to taste
- 1 tsp of oregano
- 1/4 tsp of cayenne or more if desired
- 1/4 cup of hemp seeds
- 2 Tbsp of cacao powder
- 1 tbsp gelatinized maca
- few handfuls baby spinach, just before serving
- 1-2 tsp of maple syrup (optional)
- 1 1/2 cups sprouted lentils seasoned with sea salt and olive oil
- 1-1 1/2 cups of sprouted quinoa seasoned with sea salt and olive oil
- Melt coconut oil over medium heat.
- Cook minced garlic, jalapeño, and chopped onion for 5-7 min or until translucent.
- Add rest of chopped vegetables, with the exception of the squash as it gets mushy when overcooked.
- Add in the canned tomatoes, 2 1/2-3 cups of stock (add more later if necessary, all of the spices from chili powder through cayenne, and the tomato paste and let simmer for 30 minutes on medium low heat, stirring every 10 minutes.
- Add in squash cubes, hemp seeds, cacao, and *gelatinized maca powder, and more stock if necessary, and let cook until veggies are fork tender and flavors have blended together (another 10-15 minutes).
- Just before serving, throw in a couple handfuls of baby spinach and stir.
- Spoon chili into bowls over lentils and quinoa.
- Top with cashew cream, sliced avocados, diced green onion, and chopped cilantro.
*gelatinized maca powder holds it’s nutritional value when heated