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Vegan Chili

It's almost spring, but it's been a chilly day here in SF <lol get it>. I've never missed the meat in vegan chili, because it's all about the spices. This recipe is full of veggies, protein and is super warming and comforting during cold and flu season.

Make it:

Kidney Beans and White Beans (I always use dried beans, never canned....just soak them over night then cook them until they're almost done before making the chili)

Diced Tomatoes and Vegetable Broth

Diced Jalapeno, Onions and Garlic (don't forget to smash the garlic first to release the anti-viral properties)

Choice of Diced Celery, Fennel, and Red, Green or Yellow Peppers (sometimes it depends on what I have on hand)

Salt, Pepper, Chili Powder, Cumin and Red Pepper Flakes to taste (you might have noticed I literally never measure...just taste as you go until it's delicious)

Simmer all Ingredients then Garnish with Cilantro and Vegan Cheese (Violife is my's made with coconut oil

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