Vegan and Gluten Free

Here is my version of Chili, which is always enjoyed whenever I make it.


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:

2 – 4 tsp. Braggs

1 green pepper, sliced or 1 cup chopped kale

3 tomatoes, chopped



  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.

* 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  

Copyright © Diana Herrington  You are welcome to share this article with anyone who you think may benefit from this information as long as you give credit to Real Food for Life by including the link to the home page  or the direct link to this post.