chili recipe


Vegan Chili 

I am so happy to finally share this recipe! 


1 medium yellow onion, diced 

6 cloves garlic, minced  

1 large red bell pepper, diced 

1 ½ large green bell pepper, diced 

1 large sweet potato, diced 

1 can red kidney beans, rinsed 

1 ¼ cup dry lentils, rinsed 

1 28 oz can crushed tomatoes 

2 cups vegetable broth

½ jar of tomato passata 

1 tbsp tomato paste 

Pinch of sugar [to cut the acidity just a little]

Seasoning blend (you will not use all of this unless you want to): 1 tbsp kosher salt, 1 tbsp kosher pepper, ½ tbsp cumin, ½ tbsp ancho chili powder, 1 tsp New Mexico chili powder, 1 tsp smoked paprika, 1 tsp hot paprika, ½ tsp dried oregano. 

Cilantro for garnish

Toppings of your choice 


In a large pot or dutch oven, heat a few tbsp of olive oil over medium heat. 

Once the oil has come to temperature, add in the garlic, onions, and diced peppers.

Season with the seasoning blend and cook until the onions become translucent. 

Once the onions are translucent, add in the vegetable broth, crushed tomatoes, passata, and sweet potatoes. 

Season as desired. 

Bring the mixture to a boil.

Once boiling, add in the lentils and red kidney beans.

Cover with a lid, reduce the heat to a simmer, and allow the lentils to cook thoroughly, stirring occasionally for about 25 minutes. 

After 20-25 minutes, remove the lid, add in the tomato paste. Stir to incorporate. 

Taste and season according to your preference. 

Add in the pinch of sugar to balance the flavors. 

Let the chili thicken uncovered for a few minutes. 

Serve while hot, garnished with your favorite toppings. 



Dinner. SO GOOD!! So hearty and filling. Vegan chili!
Honestly one of the best things I’ve ever made

1 large blended up tomato
Half a cubed tomato
1 small potato
4 Mushrooms
1 Zucchini
2 handfuls of roughly chopped spinach
1 small finely diced onion
2 crushed garlic cloves
Half a can of chic peas


Salt & Pepper
Garlic powder
Chilli flakes


Perfect Easy Vegan Chili


  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 medium sized onion
  • 1 tbsp olive oil
  • 3 cloves of garlic
  • 500 grams of vegan beef
  • 1 tsp chili powder
  • 1 tsp sweet paprika powder
  • 1 tsp maple syrup
  • salt and pepper for taste
  • 2 bay leaves
  • ¼ tsp cinnamon
  • 1 can diced tomatoes in sauce
  • 1 can kidney beans
  • 400 ml veggie stalk
  • 1 tsp olive oil


  • Elbow pasta
  • Rice
  • Green onion
  • 1 small can of corn (I don’t like corn so I didn’t use any in my dish, but you can add some for a more traditional chili!)


  1. Finely chop the onion and the garlic and set aside in a medium sized bowl. Then finely dice your bell peppers and add to a bowl with the onion and garlic. Add your veggie beef, the paprika, chili powder and 1 tbsp olive oil and mix well with a spoon, then set aside for 5-10 minutes.
  2. Heat 1 tsp of olive oil in a large pot and pour in the mixture. Fry on medium high for 3-5 minutes or until peppers have become tender. 
  3. Add the veggie stalk and canned tomato to the pot and season with salt and pepper, maple syrup, cinnamon and the bay leaves. Cook on low with the lid on for 10 minutes. 
  4. After 10 minutes rinse and add the kidney beans and corn (If you like corn) to the pot you can also start cooking your rice or pasta (If you want). Cook for another 10 minutes. 
  5. Once the last few minutes are up you can serve your chili and add desired toppings. Enjoy!

Pasta! Instagram source: twistedfood


ONE POT SWEET POTATO CHILI [less than an hour to make]

* 1 medium white onion, diced
* 2 tbsp olive oil
* 3 small sweet potatoes, diced (about 1 pound)
* 1 ½ teaspoons sea salt + more to taste
* 1 ½  teaspoons garlic powder
* 3 tablespoons chili powder
* 3 ½ teaspoons cumin
* 3 ½  cups vegetable broth
* 1 cup water
* 1 cup quinoa, uncooked
* 1  can kidney beans, drained and rinsed
* 1 can black beans, drained and rinsed
* 1 can corn kernels, drained and rinsed
* 1 cup cherry tomatoes, halved
* ¾ can diced tomatoes, drained
* 1 pinch cinnamon

1. In a large pot over medium heat, cooked diced onion in the olive oil until translucent and soft.
2. Add diced sweet potato and sea salt, garlic powder, chill powder, cumin. Cover and cook for 5 minutes over medium heat.
3. Add the vegetable broth and water. Bring chili to a boil on medium high heat, then switch to medium-low and simmer.
4. Add quinoa, both types of beans, cherry tomatoes, corn, cinnamon and diced tomatoes. Cover and cook for 30 minutes on medium-low.  
5. You’ll know its done cooking when the sweet potatoes are tender and the chili is thick. If its too thick, add more vegetable broth.

Serve with whatever toppings you like! We used cilantro, chopped avocado and salsa!

Chili Soup | vegan

So it has been super cold today and I had some major inspo for this fall weather to make some soup!

you’ll need -

2 cartons of veggie stock

6 cups of water

1 large onion

8 small sweet peppers

1 large bag of spinach

2 cans of black beans

2 cans of kidney beans

1 can of diced tomatoes

3 cups of lentils

1 box of brown rice pasta 



garlic powder


chili powder


dried basil

total seasoning by goya

(there will be a lot of soup left over for a few days or you can freeze this!)

3 cups of lentils into a pot on high heat

1 tbsp of goya total seasoning


1 carton of veggie stock

bring to a boil

6 cups of hot water

bring to aboil

2 tbsp of chili powder, cumin, paprika and turmeric 

1 tbsp of salt


cut 1 large onion to your liking & add to the boiling pot 

cut 8 small sweet peppers and add them to the pot 

1 can of diced tomatoes

bring to a boil

2 cans of black beans (rinse)

2 cans of kidney beans (rinse)

bring to a boil for 5 minutes

add 1 box of brown rice pasta


add 1 carton of veggie stock

(taste test the soup to see what you need to add, i added throughout the process because i loveeee flavaa)

boil until pasta is cooked

add in one bag of spinach 

boil for 5 minutes

keep on simmer to serve hot!

Another chili update, now that it’s been a few hours.

So left on the range off any direct heat, the chili has taken about 3 hours to fully cool to the point that it can be safely stowed into the fridge without thermal shocking the crock pot.  In that time the smokiness of the chili has become a lot more distinct - letting it rest appears to intensify the flavor.  However, it has also become notably dryer in texture.

That pretty much cinches it.  Next batch I make I’ll be adding in 14 oz. of water and a 14 oz. can of stewed tomatoes before the crock goes in to the oven, and then a drained can of black beans to be stirred in right after it comes out of the oven.  That should hopefully give the chili some more liquid volume and increase the tenderness of the meat.

Tomorrow evening I’m going to experiment a little.  I’m going to mix together a simple chili base (same set of spices in much smaller volumes, some veggie stock, and beans) and simmer the current batch of chili in it.  I want to see if it meshes well and if that does anything to improve the texture.