Stump Kitchen’s Chili Recipe (GF, Vegan)

Submitted by Alexis Hillyard, (@stump_kitchen), Edmonton

Ingredients 

Oil for pan 

Veggies

• 1 onion, chopped 
• 2-3 cloves garlic, minced 
• 1 large carrot, diced 
• 1-2 yellow, orange, or red peppers, chopped 
• 1 large sweet potato, cubed (1 cm)

Canned Goods

• 1 can crushed tomatoes 
• 1 heaping cup frozen sweet corn 1 can chickpeas (rinsed and drained)
• 1 can kidney beans (rinsed and drained) 
• 1 can black beans (rinsed and drained)
• ½ cup veggie broth 

Spices

• 2 tablespoons chili powder 
• 1 tablespoon cumin 
• ½ teaspoon garlic powder 
• ½ teaspoon smoked paprika 
• ¼ teaspoon cayenne 
• ¼ teaspoon salt + pepper to taste 

Materials 

• Knife + cutting board 
• Measuring spoons 
• 1 cup liquid measuring cup 
• Can opener 
• Large pot + stirring spoon 
• Strainer for beans 
• Peeler for carrots 

Instructions 

1. Chop onion, garlic, carrot, peppers, sweet potato, and saute over medium heat for 5 minutes, stirring frequently. 
2. Add chili powder, cumin, garlic powder, smoked paprika, cayenne, salt + pepper. Stir for about 30 seconds. 
3. Add veggie broth, crushed tomatoes, corn, chickpeas, kidney beans, and black beans. Stir for about 30 seconds. 
4. Bring to a boil, then reduce heat to a gentle simmer for about 30 minutes so the flavours can come together. 
5. Serve with a lime wedge, sour cream, cheese, and sliced green onions. Yum!

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