Monday, October 1, 2012

Vegan Chili

This chili is tasty, hearty and great for a detox meal. I make a huge pot and it lasts a couple days for an easy reheat-able lunch.

What you will need:
1 tablespoon olive oil
1 onion, peeled and chopped
3 garlic cloves, crushed
2 small zucchini or squash, diced
2 stalks celery, sliced
2 bell peppers, diced
2 cups sliced mushrooms
1/2 teaspoons cayenne pepper
1 tablespoon cumin powder
1 (6 oz.) can tomato paste
1 (14 oz.) can tomatoes (or 1 1/2 cups chopped fresh)
1 (15 oz.) can red kidney beans, drained and rinsed
1 (15 oz.) can of black beans, drained and rinsed
1 tablespoon fresh lemon juice
water to cover
sea salt & pepper to taste
green onions & cilantro for garnish

1. Slice and dice all your veggies.

2. Sauté vegetables in olive oil with spices in a large stock pot until tender.

3. Add tomatoes, paste, beans. lemon juice and cover with water. Bring to a boil. Reduce heat and simmer for 20-30 minutes.

5. Garnish with green onions and cilantro. Enjoy!



  1. Sounds very hearty and perfect for the coming cold days!

  2. Looks great & sounds like it makes for some delicious & convenient leftovers. Bookmarked so I can try it later. :)

  3. Great start to MoFo. and just perfect and substantial for leftovers over baked potatos, rice, quinoa. Happy MoFo.

  4. I love chili! The leftovers are perfect for lunch.