Indian Chili

When the weather cools down in the fall and winter, our bodies crave warmer, cooked, more starchy wholesome foods vs. raw, cool salads and juices we love in the summer. I always make a pot of veggie-based soup, stew, curry or chili to sip on during the week, that nourishes all my body needs to be stronger in the cooler days with less sun. You can freeze bags of single-serving size portions to enjoy in the future when making a large batch. 

For this Indian inspired veggie chili, I used whatever few veggies I had left from my weeks forage and stewed with traditional Indian spices found in curries, chutneys and soups. Feel free to incorporate or skip over veggies you have or don't like. Serve with fresh guac, cauliflower rice, quinoa or brown sticky rice, avocado, fresh jalapeño, hot sauce, cilantro

Indian Chili

by Sarah Farsh October 28, 2021

  • 1 can diced tomatoes
  • 1/2 sweet onion, diced
  • 1-2 tbsp Indian curry powder, or make you'r own by combining equal parts: turmeric, Indian chili powder, cumin, gram masala powder
  • 1 cup fresh cooked black beans, or canned
  • 1/2 tsp cinnamon
  • 4-6 cups water, more or less depending how soupy you want the chili
  • 1 sweet potato
  • 1 zucchini, chopped
  • 2 cups chopped kale, fresh or frozen
  • 1 tomato, chopped 
  • salt, pepper to taste
In a large soup pot, sauté onions with all spices to release their natural flavors, oils and juices. Add remainder ingredients and cook on low heat for 25min. Enjoy with cumin spiced rice, cauliflower rice, potatoes or straight up!


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