Vegan Chili

Chili really is the best fall/winter comfort food.  But, when I think of Chili- I think of hamburger & beans.  We’ll here’s a simple vegan chili that is only tons of veggies & beans and tastes awesome!


  • 2 can pinto beans, drained
  • 1 can black beans, drained
  • 2 can kidney beans, drained
  • 2 can diced fire roasted tomatoes
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 tbsp olive oil
  • 1/4 cup veggie broth
  • 4 tbsp chili powder
  • 1/2 tsp salt
  • 1 tbsp pepper
  • 2 tbsp cayenne pepper (add less for less spicy)
  • 1 tbsp red pepper flakes
  • 1/4 cup water


  1. In a medium to large soup pot, saute the onion and bell pepper in the olive oil on med/high.
  2. Add tomatoes, veggie broth and chili powder and stir.
  3. Reduce heat to medium low and add beans.
  4. Stir occasionally and cook covered for at least 20 minutes. Add water 10 minutes before done cooking.


For a spicier chili, add extra cayenne and red pepper flakes.

For a thiner chili (to put over rice or pasta)- add 1/4 cup more of water and 1/4 cup of veggie broth


I’m so behind on posting recipes- that I can’t give a precise rating- but it was good!  We had no problem finishing the pot- and ate the leftovers for lunch all week (really good reheated)


Chipotle Veggie Stew

Delicious.  Vegan.  Easy.  Cheap.  Low Sodium.  High Fiber.  Serves 8.


  •  2 tablespoons EVOO
  •  2 stalks celery (thickly sliced)
  •  3 medium carrots (sliced)
  •  2 large onions (sliced)
  •  3 large tomatoes (chopped)
  •  2 large bell pepper (one green, one red- but you can choose any color) (slivered)
  •  pinch of sea salt
  •  ground pepper to taste
  •  dried oregano to taste
  • chili powder to taste (I had 2 tablespoons)
  • 1 zucchini (sliced)
  •  1 squash (sliced)
  •  Can of sweet corn (drained)
  •  Can of Green Beans (drained)
  •  3 cups garbanzo beans (cooked)
  •  3 cups Vegetable Broth
  •  1 cup vegetable stock
  •  2 cups water
  •  2 tablespoons lime juice


  1.  In a large pot, heat oil and saute onion, celery and carrots until onions are translucent
  2.  Add tomatoes, bell pepper and spices
  3.  Stir and cook about 5 minutes
  4.  Add zucchini, squash, corn and green beans
  5.  Stir and cook about 2 minutes
  6.  Add Beans and mix
  7.  Add Broth, stock and water
  8.  Bring to a boil
  9.  Lower heat and simmer 30 minutes, uncovered
  10.  Add lime juice and serve


Rick– 10 out of 10

Kassie– 10 out of 10 (The best thing we have made so far- and the best soup I have ever had)

Pineapple-Ginger Rice with Edamame

Ginger-Pineapple Rice with Edamame

Makes 2 good sized meals


  •  3/4 cup low-sodium vegetable broth
  •  1 tablespoon finely grated ginger
  •  2 tablespoons brown rice miso
  •  4 cups of cooked brown rice
  •  2 cups shelled edamame
  •  1 1/2 cups chopped fresh pineapple
  •  1/4 cup chopped cilantro


  1.  In a large, deep skillet- bring broth & ginger to a simmer over medium high heat
  2. Simmer for 2 minutes
  3. Remove skillet from heat and whisk in miso
  4. Return to heat, add rice, edamame and pineapple
  5. Toss gently and cook until liquid is absorbed and rice is hot throughout (3-5 minutes)
  6. Stir in Cilantro


Rick– 3 out of 10 “pretty dry”

Kassie– 3 out of 10 “not bad- I like the pineapple”

My thoughts to try next time- add more pineapple and more veggie broth.

Also- we haven’t tried it freshly made- only microwaved.  Not great microwaved- it dries out the rice