A satisfying, stick-to-your-ribs, anti-inflammatory vegan chili. Made from wholesome ingredients, this chili is not only vegan but gluten-free and has a simple oil-free option as well. Perfect for families, meal prepping, or those looking for simple Veganuary recipes.
I had some requests back in December from two of my followers regarding recipes they would like to see on the blog. One asked for chili and the other for anti-inflammatory meals. So I decided to challenge myself my combining the two. What I came up with was a hearty, satisfying, wholesome meal that is a crowd pleaser for everyone in the family. It makes a ton of chili so it’s perfect for meal prepping. Plus, it’s simple so it’s perfect for those of you trying out Veganuary. Nothing like a simple, warm-you-to-the-bone meal on a cold winter evening.
Why you’ll love it
Here are just a few of the reasons why you are going to love this anti-inflammatory vegan chili.
- Simple. All you need is one pot, 10 ingredients and 30 minutes to make this meal.
- Wholesome. Made from whole foods. No crazy, brand-name ingredients required.
- Filling. Everyone wants a satisfying meal.
- Comforting. Chili is one of the ultimate comfort foods.
- Fresh. The addition of rosemary keeps this dish from feeling stale and bland.
Making the Walnut Ginger Crumble
To make the walnut ginger crumble, heat a small pan over medium-high heat. Once the pan is hot, add walnuts and lower the heat to medium. Toss the walnuts and watch closely to prevent burning. You’ll know the walnuts are done when they are fragrant but not burned. This should only take 3 or 4 minutes.
Place the walnuts in the bowl of a food processor. In the same pan, sauté the grated (or finely minced) ginger over medium low heat until fragrant, about 2-3 minutes. Remove the ginger from the heat and add to the walnuts in the food processor bowl. Pulse until the walnuts are coarsely chopped.
Making the Chili
In the same large skillet, heat your avocado oil in a large skillet over medium-high heat and toss in the sliced leeks and minced garlic. Allow them to sauté and soften a bit by cooking for 3-4 minutes, stirring occasionally to prevent sticking and burning. Add the cubed butternut squash, cooking for 5-8 minutes or until golden brown. Once golden, add the vegetable broth and minced fresh rosemary. Bring to a simmer and allow to cook for 15-20 minutes or until the squash is tender. Once the squash is cooked, add torn kale and stir to combine. Turn the heat off and allow the kale to wilt inside the chili. Finally, add the cooked and cooled quinoa. Stir to combine and served topped with walnut ginger crumble.
I hope that you enjoy this simple, wholesome meal throughout the remainder of the winter season. Be sure to keep it in mind once fall squash season rolls around again as well. And don’t forget to let me know what you think of this simple vegan meal down in the comments.
Ingredient Health Benefits
Quinoa- complete protein; rich in iron, potassium, riboflavin, B6, niacin, and thiamine; good source of magnesium, zinc, copper, manganese; anti-cancer & anti-inflammatory properties
Walnuts- Omega 3s, thaimine, B6, folic acid, phosphorus, magnesium, copper, Vitamin E, polyphenols
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Anti-Inflammatory Vegan Chili
A satisfying, stick-to-your-ribs, anti-inflammatory vegan chili made from wholesome ingredients. Perfect for meal prepping and is a simple Veganuary recipe.
- 2 tsp avocado oil, divided
- 2 leeks, sliced, white only
- 3 cloves garlic, minced
- 1 large butternut squash, peel and diced
- 4 cups vegetable broth
- 1 tsp fresh rosemary
- 4 cups kale, chopped
- 2 cups quinoa, cooked and cooled
Walnut Ginger Crumble
- ½ cup walnuts
- 1 inch ginger, peeled and grated or finely minced
Walnut Ginger Crumble
In a large skillet, heat 1 tsp avocado oil. Once hot add walnuts and ginger, lower heat to medium. Stir walnuts and ginger cooking for 3-4 minutes until fragrent. Watch closely to prevent burning. Remove for pan and set aside.
In the same skillet, heat remaining 1 tsp avocado oil over medium high heat. Add sliced leeks and minced garlic cooking for 3-4 minutes until tender.
Add cubed butternut squash and cook 5-8 minutes until browned.
Pour in vegetable broth and add minced rosemary. Bring to a simmer then lower to medium. Cook for 15-20 minutes or until the squash is tender. Add more broth if needed to keep the squash just covered.
Once squash is cooked, add chopped kale and simmer for additional 2-3 minutes until wilted. Turn off heat and add cooked and cooled quinoa. Stir to combine. Serve hot sprinkled with walnut ginger crumble.