Vegetarian Chili with Hemp Seeds

AuthorKeith
RatingDifficultyBeginner

Chili is one of the most popular dishes in our culture, unfortunately for vegetarians and vegans they have to go without this delicious dish, until now. This vegetarian chili with hemp seeds recipe is also gluten-free and is vegan-friendly. Vegetarian chili is a great source of plant protein and is healthier and more nutritious than its more traditional cousin, Chili con Carne. For an affordable easy to make dish the whole family will love you can't go wrong with this plant-based chili with hemp. It's also great for date nights, college students, and people who like some spice in their life.

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Vegetarian Chili

Vegetarian Chili with Hemp Seeds Recipe Ingredients

 2 tbsp coconut oil
 1 jalapeno, deseeded and diced
 1 chili pepperThis ingredient is optional. If you like your chili spicy substitute a chili pepper for the jalapeno, if that's not spicy enough use both chilli and jalapeno peppers.
 2 minced cloves of garlic
 1 diced onion
 1 sweet potato, diced
 1 yellow pepper, chopped
 3 chopped carrots
 1 cup acorn squash, diced
 1 can of diced tomatoes (28 ounce)
 1 tbsp tomato paste
 4 cups vegetable stock
 2 tbsp chili powder
 1 tbsp cumin
 2 tsp cinnamon
 1 tsp tumeric
 1 tsp salt or sea salt
 1 tsp oregano
 ¼ tsp cayenne
 ¼ cup hemp seeds
 2 cacao powder
 1 gelatinized maca
 2 handfuls of baby spinach
 2 tsp maple syrup
 1 ½ cups sprouted lentils, seasoned with sea salt, and olive oil
 1 ½ cups sprouted quinoa, seasoned with sea salt and olive oil

Vegetarian Hemp Seed Chili Recipe Directions

1

Melt coconut oil over medium heat. Cook minced garlic, jalapeño, and chopped onion for 5-7 min or until translucent.

2

Add the rest of the chopped vegetables, with the exception of the squash.

3

Add in the canned tomatoes, 2 1/2-3 cups of stock (add more later if needed), 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.

4

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).

5

Just before serving, add a couple of handfuls of baby spinach and stir spinach in.

6

Spoon chili into bowls over lentils and quinoa. Top with cashew cream, sliced avocados, diced green onion, and chopped cilantro.

7

Serve the chili and enjoy.

How Chilis Became Spicy

A little science behind how chili peppers evolved to be so spicy, as well as some history on our love affair with one of the oldest domesticated plants and spices known to mankind. 

 

Ingredients

 2 tbsp coconut oil
 1 jalapeno, deseeded and diced
 1 chili pepperThis ingredient is optional. If you like your chili spicy substitute a chili pepper for the jalapeno, if that's not spicy enough use both chilli and jalapeno peppers.
 2 minced cloves of garlic
 1 diced onion
 1 sweet potato, diced
 1 yellow pepper, chopped
 3 chopped carrots
 1 cup acorn squash, diced
 1 can of diced tomatoes (28 ounce)
 1 tbsp tomato paste
 4 cups vegetable stock
 2 tbsp chili powder
 1 tbsp cumin
 2 tsp cinnamon
 1 tsp tumeric
 1 tsp salt or sea salt
 1 tsp oregano
 ¼ tsp cayenne
 ¼ cup hemp seeds
 2 cacao powder
 1 gelatinized maca
 2 handfuls of baby spinach
 2 tsp maple syrup
 1 ½ cups sprouted lentils, seasoned with sea salt, and olive oil
 1 ½ cups sprouted quinoa, seasoned with sea salt and olive oil

Directions

1

Melt coconut oil over medium heat. Cook minced garlic, jalapeño, and chopped onion for 5-7 min or until translucent.

2

Add the rest of the chopped vegetables, with the exception of the squash.

3

Add in the canned tomatoes, 2 1/2-3 cups of stock (add more later if needed), 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.

4

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).

5

Just before serving, add a couple of handfuls of baby spinach and stir spinach in.

6

Spoon chili into bowls over lentils and quinoa. Top with cashew cream, sliced avocados, diced green onion, and chopped cilantro.

7

Serve the chili and enjoy.

Vegetarian Chili with Hemp Seeds

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