Chili Con Vegie

Chili Con Vegie

This is my very tasty version of Chili which is always enjoyed whenever I serve it. It is vegan and gluten free too.

Ingredients:

1 onion, finely chopped
1/2 mushrooms, sliced, optional
1 – 3 cloves garlic
1 tsp. cumin
1/2  tsp. coriander
1 tsp. oregano
1/4 – 1 tsp cayenne pepper*
1 tsp paprika
3 carrots, thinly sliced
3 cups cooked kidney beans and water (cook according to recipe: http://www.realfoodforlife.com/cooking-beans/)
2 – 4 tsp. Braggs
1 green pepper, sliced or 1 cup chopped kale
3 tomatoes, chopped
1 cup corn, frozen works

Directions:

  1. Sauté onion, mushrooms, garlic till golden on medium heat.
  2. Add cumin, coriander and oregano and saute for a minute.
  3. Add carrots, cooked kidney beans with 1 cup of the bean water, soya sauce and green pepper.
  4. Cook till vegetables are tender.
  5. Add tomatoes, cayenne pepper, and paprika.
  6. Cook on medium heat until thick like consistency of gravy, adding more water if necessary.
  7. Add corn and cook for 2 minutes.
  8. Serve with a grain of your choice. I usually serve with brown rice or millet.

* Cayenne is easier on the digestive system then chili and there is lots of literature saying it is very good for one’s health. But you could use Chili powder or fresh chopped chilies. I actually make this without any pepper as that is my preference but when I put the recipe together I new that the people I was making it for would have been very disappointed had there been no heat in the Chili! Use as much as you like.

To learn more about the benefits and how to avoid the gas experience of beans go to: Beans, Beans and more Beans

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Copyright © Diana Herrington  www.RealFoodforLife.com

About the Author:

I am the Founder and Author at Real Food For Life. Have been teaching cooking classes worldwide since 1982. Create original, healthy recipes and menus, which are gluten free and white sugar free. Also, the author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.

6 Comments

  1. Fru May 6, 2011 at 4:14 am

    Hi,
    Thanks for your article. I have just gone on a macrobiotic diet to deal with high cholesterol. I am eager to increase my recipes and would love to know if you have any good ideas for bean burgers and bean roasts.
    I'm about to cook my first adzuki bean and butter beans.
    Fru

  2. Diana Herrington May 6, 2011 at 1:10 pm

    Hi Fru, I do have many more bean recipes coming. Here is one of my recipes for you: Adzuki Vegetable Bean Stew


    Let us know how your recipes go.

  3. Doreen January 13, 2014 at 3:30 pm

    This recipe doesn’t say how many it serves.

  4. Diana Herrington January 19, 2014 at 3:26 am

    Doreen, just saw your question. I am not so good at putting in servings in my recipes so thank you for the nudge. I will try to do that more. This is 3 – 5 servings depending on the size of the servings.

  5. Pogo March 5, 2014 at 12:46 pm

    That Chill con veggie gooooooodddddssss gooooood

    I’m hungry….Do you deliver???

  6. Diana Herrington March 5, 2014 at 1:01 pm

    It is good Pogo.
    Sorry no deliver but if you are ever in my area let me know. 🙂

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