Global eats | Gluten free | Healthy eating/specialty diet | Mains and Entrees | Recipes | Savory | Vegan

Chili (vegan friendly)

August 6, 2014

Okay, I know we’re in the midst of mid-August heat but I love my chili and I haven’t had it in years and I really wanted to make a batch so I ended up making it anyways. And let me tell you…eating spicy hot soup on a scorching hot day meant a lot of sweating was involved but that’s your body’s way of getting rid of toxins right? So no harm was really done there! Now, I don’t know about you but I love my chili’s to be chunky and super jam packed full of delicious colourful veggies…so into the pot the mushrooms, carrots, celery, tomatoes, bell peppers and kale went! I thought I had corn in my fridge but it turns out I didn’t and unfortunately I wasn’t able to put any in there…but it would of added a nice sweetness to the chili. I know traditional chili doesn’t have any kale in it but I needed the extra iron content so I threw a few leaves in there. Plus, having kale in something soup-y like this gets rid of the bitter taste it has so I enjoyed eating it a lot more than I would of otherwise…because to be honest…I absolutely hate kale! It’s way too bitter for me and I’ve tried the kale chips thing and the salads thing before but no luck so I have resorted to putting it in soups! Does anyone else have any new ways to eat kale? If so let me know (:


Ingredients (6 servings):

1 tablespoon oil
1 onion diced
3 cloves garlic minced
3 tablespoons chili powder
1 tablespoon oregano
2 teaspoons red pepper flakes
2 carrots diced
4 stalks celery diced
1 bell pepper diced
2 cans of tomatoes (28oz each)
5 mushrooms diced
1 cup corn kernals
1 can chickpeans/garbanzo beans (15oz)
1 can black beans (15oz)
1 can kidney beans (15oz)

Into the kitchen we go!

1. Prep your ingredients by dicing all the veggies and rinsing out your cans of beans

2. Saute your onions and garlic in your 2 tablespoons of oil on medium heat until they begin to brown (3-5 minutes)

3. Add in your carrots, celery and bell peppers and saute the veggies until they are tender (5 – 8 minutes)


4. Add in your canned tomatoes and mushrooms. Bring this mixture to a simmer and reduce the heat to med-low.

5. Let everything simmer uncovered for 30 minutes to let all the flavors soak in.

6. Add in your beans and let everything simmer for 5 minutes or until the beans are warmed up.


7. Top with salsa, sourcream, cheese, cilantro, and other fun stuff. MUNCH! Isn’t it colourful?!?!


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