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–+ servings

Warm Spicy Vegan Nightshade-Free Chili

Enjoy this nourishing, cozy chili loaded with hearty vegetables like butternut squash, carrots, mushrooms, onions, and garlic, combined with wholesome black beans, chickpeas, and nutritious sorghum grain. Enhanced with deep umami flavors from miso, coconut aminos, balsamic and apple cider vinegar, and liquid smoke, this chili is gently spiced with oregano, thyme, coriander, turmeric, ginger, cinnamon, and a blend of black and white peppercorns. Completely vegan and nightshade-free, it’s comfort food at its healthiest and most flavorful.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Mediterranean
Servings 16 1-cup Servings
Calories 115 kcal

Equipment

  • 1 8-quart Pot

Ingredients
  

  • 9 Cups Water Can use vegetable broth that is nightshade free
  • 1 32 oz Bag frozen mixed vegetables (green beans, carrots, peas, corn)
  • 1 Large Onion, diced
  • 1 Cup Carrots, diced
  • 1 Cup Celery, diced
  • 1 Cup Butternut squash, cubed Can also substitute any variety of sweet potato
  • 1 8 oz pkg Mushroom, diced
  • 1 Can Black beans, drained and rinsed
  • 1 Can Chickpeas, drained and rinsed
  • 1 Cup Sorghum grains
  • 3 Tbsp White peppercorn, ground
  • 1 Tbsp Black peppercorn, ground
  • 1 Tbsp Balsamic vinegar
  • 1 Tbsp Coconut aminos
  • 1 Tbsp Apple cider vinegar
  • 1 Tbsp Miso paste
  • 1 tsp Liquid smoke
  • 1 tsp Oregano, dried
  • 1 tsp Thyme, dried
  • 1 tsp Coriander, ground
  • 1/2 tsp Turmeric, ground
  • 1/2 tsp Ginger, ground
  • 1/2 tsp Cinnamon, ground

Instructions
 

  • Saute the Aromatics: In a large pot over medium heat, add diced onions and garlic, sauteing until frgrant and softened (about 3 minutes). Add
  • Add Vegetables: Stir in the carrots, mixed vegetables, celery, squash, and mushrooms.
  • Add Water and Seasonings: Add water and the remaining liquid ingredients and spiced and stir well.
  • Simmer: Cover and bring to a boil. Once it comes to a boil, reduce heat to low and simmer for 30-40 minutes, stirring occasionally.
  • Taste & Adjust: Adjust seasoning as needed, then serve warm with fresh herbs, avocado slices, crackers, toasted bread, or a dollop of yogurt.

Video

Notes

Notes & Variations: 
For a richer umami flavor, add 1 Tbsp nutritional yeast or a splash of coconut milk.
For a thicker texture, mash some of the beans or blend a small portion and stir it back into the chili.
For extra protein, add crumbled tofu, lentils, or more beans.
For a slow cooker version, combine everything and cook on low for 6-8 hours.

Nutrition

Serving: 1CupCalories: 115kcalCarbohydrates: 17.9gProtein: 4.8gFat: 1.2gSaturated Fat: 0.2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.3gTrans Fat: 0gCholesterol: 0mgSodium: 177.9mgPotassium: 329.7mgFiber: 5gSugar: 3.6gVitamin A: 187IUVitamin C: 4mgCalcium: 40mgIron: 1.4mg
Keyword allergy friendly, anti-inflammatory, butternut squash, chickpea black bean chili, chili without tomatoes, gluten free, healthy chili alternatives, meal prep, nightshade-free, nourishing, plant based, sorghum recipes, soy-free, umami, vegan, vegan chili,, vegan comfort food, warm spice
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