With a lighter flavor than dark bean and broth chilis, this chunky and flavorful chili offers a nutritious combo of down-home vegetables and a mix of savory herbs and spices. This pretty chili will be a crowd pleaser, especially served with vegan & GF corn bread or muffins*.
Drain and rinse the beans if they are canned.
Heat a large stockpot (8 qt works well) to medium-high and add the chopped onion. Let it ‘sweat’ a little, stir, and add a few tablespoons of veg broth, or water, and stir to deglaze the pan. Do this a few times letting the onions become slightly golden. Then add chopped celery, carrot or sweet potato, red bell pepper, garlic, and jalapeno pepper and a small about of broth. Stir and cook 4-5 minutes to soften slightly. Stir in the grains. Stir in oregano, cumin, chili powder, smoked paprika, and garlic powder.
Add the liquid smoke (if using) and the veggie broth. Bring to a simmer and cook for 20 minutes. Add the corn, and simmer another 15 minutes till all is tender.
Remove from the heat, uncover, and add the chopped greens. Let the greens wilt with the cover on. Kale will take longer than spinach.
Remove the cover, stir and taste. Add cayenne, salt, pepper, and adjust seasonings.
For InstaPot: Using the SAUTE function follow directions in the first paragraph above. Then add liquid smoke, 7 cups broth and corn. Cook 7 minutes. Release pressure after 10 minutes. Add the greens, cover, and let them wilt.
Top with my vegan sour cream.
*Whole Grain Corn Muffins or 9’ x 9’ square or round pan