Indian Summer Vegan Chili | A HomeSense Gourmet Food Story // JustineCelina.com
Dairy Free, Dinner, Food, Gluten Free, Vegan, Vegetarian

INDIAN SUMMER VEGAN CHILI

You may have noticed a bit of a theme here at JustineCelina this month — between our September Digital Blooms, my summer-meets-fall style content and our introduction to Autumn flowers I’ve been embracing the summer-to-fall transition in full force! This year, I’m definitely ready for the seasonal changes that September brings, not to mention the plethora of delicious foods that accompany it! And what better way to celebrate autumn’s arrival tomorrow than with a festive chili recipe that combines the best of both seasons?

My colourful Indian Summer Vegan Chili is inspired by the fleeting, transitional month of September when we’re able to enjoy the abundance of both summer and fall in our kitchens and on our tables. The recipe incorporates summer tomatoes and corn with autumn squash, carrots and peppers along with an array of complimentary vegetables, spices and seasonings. It’s a sweet and spicy, comforting dish brimming with clean, plant-based protein — and it’s approved by meat eaters, plant eaters and vegans alike. I hope it inspires you to explore your local farmers markets and bring September’s bounty home with you this autumn!


INDIAN SUMMER VEGAN CHILI


Indian Summer Vegan Chili | A HomeSense Gourmet Food Story // JustineCelina.com

With the Autumnal Equinox officially ringing in the first day of fall in the northern hemisphere on September 22, I thought it was a perfect time to share my Indian Summer Vegan Chili recipe! I’ve been taking advantage of the gorgeous Calgary weather we’ve been experiencing lately and visiting our local farmers markets on weekends. One of my favourites is the Millarville Market about 30 minutes south of the city (did you catch my last trip over on Instagram Stories)? It’s an outdoor market with 100’s of vendors, happy people and delicious eats, plus the drive is absolutely gorgeous. I’m always in awe of the plethora of ingredients available at this time of year — it’s truly when I feel most inspired in the kitchen. Plus, the experience of buying your food directly from the people who grow it is nothing short of amazing and something I feel very fortunate to be able to do.

Indian Summer Vegan Chili | A HomeSense Gourmet Food Story // JustineCelina.com

I’m absolutely thrilled to be sharing my Indian Summer Vegan Chili recipe in partnership with HomeSense. If you’ve been following along for any length of time, you’ll know that I’m a huge HomeSense fan (addict?) — it’s my favourite place to shop for unique entertaining essentials, styling props and home decor. But what I haven’t mentioned is that I also shop for food items at HomeSense! You’re probably familiar with the dangerous (but delicious) goodies stocked along the checkout aisle (small-batch popcorn and gourmet dark chocolate that I’m definitely going to devour in the car on the way home? Yes please!), but what I enjoy most about HomeSense‘s gourmet food section is the more elusive items I’m able to find mixed in with high quality pantry staples. You never know what you might find and it’s a treasure trove of culinary inspiration for me, especially in regards to recipe development for JustineCelina!

Indian Summer Vegan Chili | A HomeSense Gourmet Food Story // JustineCelina.com

I always pick up some pink Himalayan salt and Canadian maple syrup while I’m shopping, but I also love to browse the aisles for interesting spice blends, coconut sugars, syrups and fantastic cooking oils. HomeSense‘s gourmet food items are unique and gorgeously packaged — plus you can find them for a fraction of the cost that they would normally retail for (and you know I love a good deal!).

Indian Summer Vegan Chili | A HomeSense Gourmet Food Story // JustineCelina.com

A few of the gourmet food items used in my Indian Summer Vegan Chili (which are currently available in store) include culinary staples like Pepper Creek Farms Himalayan Pink Sea Salt and Black Peppercorns, Pride of Szeged Garlic Powder and a deliciously fruity A L’Olivier Extra Virgin Olive Oil. I also used Pepper Creek Farm’s Tex Mex Seasoning and Pride of Szeged Hungarian Hot Paprika to inject a southwestern vibe with some spicy heat. Today I’m serving my chili on a bed of the Pereg Natural Foods Quinoa Vegetables to add a even more plant-based protein to this hearty vegan dish. All the HomeSense gourmet food items I featured in this recipe are vegan, free of dairy and gluten and made with high quality ingredients — check out their gourmet food section the next time you’re shopping and let me know what you discover to inspire you in the kitchen!

Indian Summer Vegan Chili | A HomeSense Gourmet Food Story // JustineCelina.comIndian Summer Vegan Chili | A HomeSense Gourmet Food Story // JustineCelina.com

The best part about my Indian Summer Vegan Chili is that it’s a simple, one pot recipe that comes together from prep time to garnish in just under an hour. I’m all about good food fast and truly believe you can have the best of both worlds — I’m not one to be slaving over a hot stove for longer than necessary, regardless of the season! This summer-meets-fall chili is a nutritional powerhouse that combines a rainbow of fresh, farmers market vegetables including celery, carrots, onion, peppers, summer squash (I used pattypan and acorn varieties, but feel free to use whatever you like!), garden tomatoes, corn, black beans and green lentils. The result is a rich, comforting and colourful dish bursting with a medley of September’s finest flavours. I used my homemade canned tomatoes for the base of the sauce, but if you don’t have access to homemade canned tomatoes just use your favourite in-store variety without added sodium.

Indian Summer Vegan Chili | A HomeSense Gourmet Food Story // JustineCelina.com

Pssst… I’m also sharing my vegan chili secret ingredient — a cinnamon stick, my friends! It may seem strange, but throwing a cinnamon stick to into the mix helps to enhance the sweetness of tomato based dishes and really unites the flavour profile of this festive Indian Summer Vegan Chili. I’m crazy about the medley of sweet, smoky, spicy and savoury in this dish! Plate it up on a bed of quinoa to soak in all that extra sauce and garnish with avocado, sliced peppers, cilantro and a squeeze of fresh lime juice and to make these southwestern flavours sing!

Indian Summer Vegan Chili | A HomeSense Gourmet Food Story // JustineCelina.com


INGREDIENTS


Yield: 1 large pot

Indian Summer Vegan Chili | A HomeSense Gourmet Food Story // JustineCelina.com

CHILI BASE

• 2 tbsp A L’Olivier Extra Virgin Olive Oil
• 4 cloves garlic
• 3 celery ribs
• 3 carrots
• 1 yellow onion
• 3 cups of summer squash (I used pattypan and acorn varieties, but use whatever you like!)
• 2 peppers (I used orange and red)
• 8 cups of canned tomatoes
• 38 oz canned black beans (2 standard, 19 oz cans)
• 19 oz canned green lentils
• 2 ears of fresh corn
• 10 cherry tomatoes

Indian Summer Vegan Chili | A HomeSense Gourmet Food Story // JustineCelina.com

SPICES

• 5 – 20 turns each of Pepper Creek Farms Himalayan Pink Sea Salt and Black Peppercorns (adjust to your preference)
• 2 tbsp Pepper Creek Farm’s Tex Mex Seasoning
• 2 bay leaves
• 1 cinnamon stick
• 1/4 cup chili powder
• 1 tbsp Pride of Szeged Garlic Powder
• 1 tbsp onion powder
• 1 tbsp Pride of Szeged Hungarian Hot Paprika (if you’re spice-sensitive, see notes)
1 tsp cumin

Indian Summer Vegan Chili | A HomeSense Gourmet Food Story // JustineCelina.com

QUINOA

• 1 – 6 packages of Pereg Natural Foods Quinoa Vegetables (I like to make a big batch in advance for meal prep purposes)

Indian Summer Vegan Chili | A HomeSense Gourmet Food Story // JustineCelina.com

OPTIONAL GARNISH

• Sliced avocado
• Sliced hot peppers
• Cilantro
• Fresh lime juice
• Corn tortilla chips
• Additional Pepper Creek Farm’s Tex Mex Seasoning

Pepper Creek Farm's Tex Mex Seasoning


INSTRUCTIONS


1. Heat a large pot over medium heat. 

2. Prepare the chili vegetables for sautéing. Mince garlic and chop celery, carrots, onion, summer squash and peppers.

Indian Summer Vegan Chili | A HomeSense Gourmet Food Story // JustineCelina.com

3. Add A L’Olivier Extra Virgin Olive Oil to coat the bottom of the hot pot. Then add garlic, celery, carrots, onion, summer squash and peppers. Season liberally with Pepper Creek Farms Himalayan Pink Sea Salt and Black Peppercorns using the guidelines indicated above, adjusting to your preference.

4. Add 2 tbsp Pepper Creek Farm’s Tex Mex Seasoning to the vegetables and mix thoroughly to distribute. Sauté vegetables for 5 minutes create a well seasoned base for the chili.

5. Puree 8 cups of canned tomatoes in a Vitamix (or similar) and add to the pot, along with bay leaves and cinnamon stick. Stir to combine.

Indian Summer Vegan Chili | A HomeSense Gourmet Food Story // JustineCelina.com

6. Drain and rinse the black beans and lentils and add them to the pot, with chili powder, Pride of Szeged Garlic Powder, onion powder, Pride of Szeged Hungarian Hot Paprika and cumin. Stir to combine. Cook over medium heat for 20 minutes, stirring often.

7. Prepare Pereg Natural Foods Quinoa Vegetables according to the directions on the package. It takes 15 – 20 minutes to cook, so start it while the chili bubbles away and they’ll be ready at the same time. 

8. After the chili has cooked for 20 minutes, reduce the burner to low heat.

Indian Summer Vegan Chili | A HomeSense Gourmet Food Story // JustineCelina.com

9. Prepare the fresh corn by trimming it from the ears. Halve the cherry tomatoes. Add them to the pot to simmer for 5 minutes. 

10. Taste the chili and adjust the seasoning as needed with Pepper Creek Farms Himalayan Pink Sea Salt and Black Peppercorns.

11. Plate the chili on a bed of quinoa and garnish with sliced avocado and hot peppers, corn tortilla chips, additional Tex Mex seasoning, cilantro and a squeeze of fresh lime juice.

12. Serve immediately and enjoy! 

Indian Summer Vegan Chili | A HomeSense Gourmet Food Story // JustineCelina.com

Notes

• This chili is quite thick right after it’s finished cooking, but it will thicken overnight. It’s best the next day and a few days after you make it! It also freezes and thaws well.

• Myself and my recipe testers found the level of spice to be comfortable, but if you’re spice-sensitive you can reduce the amount of Hot Paprika to 1 tsp.

Indian Summer Vegan Chili | A HomeSense Gourmet Food Story // JustineCelina.com


INDIAN SUMMER VEGAN CHILI
Serves 15
My colourful Indian Summer Vegan Chili is inspired by the fleeting, transitional month of September when we're able to enjoy the abundance of both summer and fall in our kitchens and on our tables. The recipe incorporates summer tomatoes and corn with autumn squash, carrots and peppers along with an array of complimentary vegetables, spices and seasonings. It's a sweet and spicy, comforting dish brimming with clean, plant-based protein -- and it's approved by meat eaters, plant eaters and vegans alike. I hope it inspires you to explore your local farmers markets and bring September's bounty home with you this autumn!
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Prep Time
25 min
Cook Time
25 min
Total Time
50 min
Prep Time
25 min
Cook Time
25 min
Total Time
50 min
CHILI BASE
  1. • 2 tbsp A L'Olivier Extra Virgin Olive Oil
  2. • 4 cloves garlic
  3. • 3 celery ribs
  4. • 3 carrots
  5. • 1 yellow onion
  6. • 3 cups of summer squash
  7. • 2 peppers
  8. • 8 cups of canned tomatoes
  9. • 38 oz canned black beans (2 standard, 19 oz cans)
  10. • 19 oz canned green lentils
  11. • 2 ears of fresh corn
  12. • 10 cherry tomatoes
SPICES
  1. • 5 - 20 turns each of Pepper Creek Farms Himalayan Pink Sea Salt and Black Peppercorns 
• 2 tbsp Pepper Creek Farm's Tex Mex Seasoning
  2. • 2 bay leaves
  3. • 1 cinnamon stick
  4. • 1/4 cup chili powder
  5. • 1 tbsp Pride of Szeged Garlic Powder
  6. • 1 tbsp onion powder
  7. • 1 tbsp Pride of Szeged Hungarian Hot Paprika (if you're spice-sensitive, see notes)
  8. • 1 tsp cumin
QUINOA
  1. • 1 - 6 packages of Pereg Natural Foods Quinoa Vegetables
OPTIONAL GARNISH
  1. • Sliced avocado
  2. • Sliced hot peppers
  3. • Cilantro
  4. • Fresh lime juice
  5. • Corn tortilla chips
  6. • Additional Pepper Creek Farm's Tex Mex Seasoning
Instructions
  1. Heat a large pot over medium heat.
  2. Prepare the chili vegetables for sautéing. Mince garlic and chop celery, carrots, onion, summer squash and peppers.
  3. Add A L'Olivier Extra Virgin Olive Oil to coat the bottom of the hot pot. Then add garlic, celery, carrots, onion, summer squash and peppers. Season liberally with Pepper Creek Farms Himalayan Pink Sea Salt and Black Peppercorns using the guidelines indicated above, adjusting to your preference.
  4. Add 2 tbsp Pepper Creek Farm's Tex Mex Seasoning to the vegetables and mix thoroughly to distribute. Sauté vegetables for 5 minutes create a well seasoned base for the chili.
  5. Puree 8 cups of canned tomatoes in a Vitamix (or similar) and add to the pot, along with bay leaves and cinnamon stick. Stir to combine.
  6. Drain and rinse the black beans and lentils and add them to the pot, with chili powder, Pride of Szeged Garlic Powder, onion powder, Pride of Szeged Hungarian Hot Paprika and cumin. Stir to combine. Cook over medium heat for 20 minutes, stirring often.
  7. Prepare Pereg Natural Foods Quinoa Vegetables according to the directions on the package. It takes 15 - 20 minutes to cook, so start it while the chili bubbles away and they'll be ready at the same time.
  8. After the chili has cooked for 20 minutes, reduce the burner to low heat.
  9. Prepare the fresh corn by trimming it from the ears. Halve the cherry tomatoes. Add them to the pot to simmer for 5 minutes.
  10. Taste the chili and adjust the seasoning as needed with Pepper Creek Farms Himalayan Pink Sea Salt and Black Peppercorns.
  11. Plate the chili on a bed of quinoa and garnish with sliced avocado and hot peppers, corn tortilla chips, additional Tex Mex seasoning, cilantro and a squeeze of fresh lime juice.
  12. Serve immediately and enjoy!
Notes
  1. • This chili is quite thick right after it's finished cooking, but it will thicken overnight. It's best the next day and a few days after you make it! It also freezes and thaws well.
  2. • Myself and my recipe testers found the level of spice to be comfortable, but if you're spice-sensitive you can reduce the amount of Hot Paprika to 1 tsp.
JustineCelina http://justinecelina.com/

Indian Summer Vegan Chili | A HomeSense Gourmet Food Story // JustineCelina.com


MORE PLANT BASED AUTUMN RECIPE IDEAS


Vegan Southwest Quinoa Bowls

Autumn Harvest Soup with Roasted Squash Seeds

Carrot Cashew Zoodles with Crispy Sesame Tofu

Spicy Pumpkin Persimmon Smoothie

Peppered Pear Elixir


Indian Summer Vegan Chili | A HomeSense Gourmet Food Story // JustineCelina.com

The wine glasses and coasters? They’re from HomeSense, of course! Tonight we’re drinking a red blend called Devil’s Chair from a small (but incredible) winery in Creston, BC called Skimmerhorn Vineyard. Devil’s Chair is heavier than I typically enjoy (look at that amazing, rich hue!) but it’s perfect with my Indian Summer Vegan Chili for the ultimate comfort pairing. Cheers to enjoying the best of both summer and autumn in your kitchen and on your table this September!

Indian Summer Vegan Chili | A HomeSense Gourmet Food Story // JustineCelina.com

What are your farmer’s market favourites at this time of year? If you have any recommendations or requests for seasonal recipes please let me know! And if you try my Indian Summer Vegan Chili please report back. I love it when you make my recipes and send feedback or photos! You can tag me on Instagram, Twitter or Facebook, or use the hashtag #justinecelinarecipes in your recreations so I can find them. I also have a board on Pinterest for my recipes, if you’re looking for some more inspiration.

Indian Summer Vegan Chili | A HomeSense Gourmet Food Story // JustineCelina.com


Disclaimer: Thank you to HomeSense for sponsoring this post. JustineCelina uses affiliate and referral links, which allow me to receive a small commission when you make a purchase through one of my links. Thank you for supporting the brands and businesses that support JustineCelina!

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23 Comments

  • Reply ceecee September 21, 2016 at 11:53 am

    Mmmmm, I love chili and this one with lentils looks great – I also love the avocado garnish! Can’t wait to try!

    • Reply Justine September 21, 2016 at 12:04 pm

      Thank you, Ceecee! If you were local I’d pop over with some for you. 🙂 Please report back with notes!

  • Reply Koko September 21, 2016 at 11:53 am

    This looks like such a gorgeous recipe and I am loving the look of these products! I wasn’t aware that HomeSense carried such great food items!

    • Reply Justine September 21, 2016 at 12:08 pm

      Thanks, Koko! Like I mentioned I’ve been a longtime HomeSense Gourmet Food fan — they have such fantastic, unique products. I was so inspired by these ingredients — if you stop by their gourmet food section on your next trip let me know what jumps out at you!

  • Reply livforcake September 21, 2016 at 12:43 pm

    I, too, am a Homesense addict — much to my husbands dismay. I’m there pretty much on a weekly basis…shhh!! This chili is all sots of fabulous and I love the tip about the cinnamon stick!! Definitely trying that in my next batch 🙂

    • Reply Justine September 21, 2016 at 12:48 pm

      It’s so funny you say that Olivia, because I can often spot HomeSense cakestands, serveware, etc in your content (because I was probably just there oogling the same stuff)! I guess it takes an addict to know one — but hey, it’s all for the greater good of our work, right? 😉 Thanks so much for stopping by and for the sweet comment!

  • Reply Dr. Kimberley | HealthyLifeRedesign September 21, 2016 at 3:25 pm

    Justine, this looks delicious! What a fabulous dish…I look forward to trying it! I agree that HomeSense is amazing. It’s one thing I’ll definitely miss with my new mountain town lifestyle!

    • Reply Justine September 21, 2016 at 4:40 pm

      Thanks so much for dropping by, Kimberly! I’ve been meaning to email you to see how the move went (on my list for tomorrow!). I hope you’re getting settled and enjoying mountain life! I look forward to your feedback on the recipe. Say hi to Nelson for me! 😉 Speaking of which, the vineyard I mentioned above is pretty close to you now in Creston — you should stop by one day (will email deets!).

  • Reply maria September 21, 2016 at 3:34 pm

    We have been having the most wonderful weather during the month of September …still warm but you feel the crispness in the air. I love all the vegetables in your chili …and the spices …well they just scream comfort food, especially in those wonderful bowls. Definitely pinning, yumming, and stumbling this one. Great post! Thanks for sharing ♥

    • Reply Justine September 23, 2016 at 8:39 am

      Thanks so much, for the support, Maria! The bowls were a mid-century flea market find… 4 of them for $1! 😉 I love the warm, rustic feeling they add to photos. If you try the recipe I’d love your feedback. Cheers to comfort food that’s good for you!

  • Reply Colleen Milne September 21, 2016 at 11:43 pm

    Deliciously awesome looking chili, Justine! Love HomeSence and look for props there all the time. Great post!

    • Reply Justine September 22, 2016 at 7:41 am

      Thanks, Colleen! If you try the chili I’d love your feedback. Cheers!

  • Reply Dana September 22, 2016 at 8:14 am

    Gorgeous post as always, gf! This chili looks and sounds amazing. Meaty chili seriously need to take a back seat. I love all of the fresh ingredients used here — and of course, all of those lovely HomeSense spices!

    Keep killin’ it!

    • Reply Justine September 22, 2016 at 9:07 am

      Thanks for the chili love and constant support, Dana! I loved your meatless pumpkin chili rendition, too. Cheers and thanks for being a great blogging chum! 🙂

  • Reply Sean September 23, 2016 at 10:39 pm

    Gorgeous pictures, and wonderful job on the recipe. Veggie chili is hard to pull off just right, but I think you knocked it out of the park here. It’s really amazing looking, and the blend of flavours sounds bang-on. I’m particularly happy to see a good paprika in there (that Pride of Szeged stuff is nice!). It’s a seriously under-appreciated and misused ingredient, and it deserves to star in something like this. Gotta say, I love those little wood bowls too! Great stuff as usual!

    • Reply Justine September 24, 2016 at 12:11 pm

      I know you love to shop at HomeSense for gourmet food items too, Sean! There really are some gems there. The Hot Paprika has a lot of kick, and in my recipe testing I was so surprised when I didn’t need any additional spice other than then that along with the Tex Mex Seasoning, which is a fantastic blend of dried herbs and spices with some heat. And the bowls are a thrifted find. Love their warm, mid-century vibe! Thanks for stopping by, Sean!

  • Reply Taylor September 27, 2016 at 9:46 am

    What beautiful styling as usual Justine – your table settings and great eye for design never fail to inspire me. And that chili looks delicious!

    • Reply Justine September 27, 2016 at 10:06 am

      Thank you so much, Taylor! I’m always drooling over your creations (and eye for styling) as well! 🙂

  • Reply Julia September 29, 2016 at 7:20 pm

    I tried your chili recipe tonight and it was delicious! I made a half batch and just swapped a few of the spices for what I already had. Looking forward to the leftovers!

    • Reply Justine September 29, 2016 at 8:10 pm

      Julia — that’s amazing! I’m so happy to hear it worked out for you. I have a big batch in the freezer from my last round of recipe testing, too! 🙂 It’s nice to have some quick, nourishing options on hand this fall. Thank you so much for reporting back!

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