Thick & Hearty Vegan Chili - Quick, Cheap & Easy
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Recipe for Chili is in my SOUP SEASON ebook:
Hearty Vegan Chili Recipe | Plant-based, Oil-free
This vegan chili recipe is so packed full of colorful, plant-powered ingredients, that we didn't even know what to call it--so we're sticking with Our Favorite Chili Recipe! Not only is it loaded with veggies, it also contains plenty of protein to keep you fueled and full. For added heartiness, we included our favorite root veggie, the sweet potato!
This low-fat, gluten-free, oil-free chili is perfect for the cooler weather that fall and winter brings, and works great to feed a crowd around the holidays!
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Check out Erin's website and blog at for more info on coaching services, as well as delicious and nutritious plant-based recipes, workouts, and rest & relaxation techniques. Be sure to joint the EatMoveRest community and subscribe to the email list to receive a FREE How To Go Vegan PDF + the monthly motivational In The Raw newsletter, as well as product discounts, exclusive content, announcements, and more!
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How to Make Veggie Chilli with Jamie Oliver
Jamie Oliver uses his brand new range of premium stainless steel Tefal Jamie Oliver cookware to create a wholesome, hearty & delicious veggie chilli.
For more information on Tefal Jamie Oliver Cookware, visit
Best Damn Vegan Chili
Full Recipe:
Seriously, I’m not one to brag but this Chili recipe has placed MANY TIMES now in various Chili Cookoffs. I’m not kidding, and it not only came in 2nd place against nine other NON-Vegan entries... it happened in TEXAS!
For even more recipes, be sure and visit my blog at
Music: Temptation by Chris Haugen
Hearty Vegetarian Chili
This meatless chili is packed with so much classic chili flavor that you won't even notice that there's no meat!
INGREDIENTS
For the Chili:
1 small diced yellow onion
2 seeded and small diced red bell peppers
2 seeded and small diced jalapeños
4 finely minced cloves of garlic
1 tablespoon of olive oil
1 peeled and large diced butternut squash
2 sliced zucchini
2 cups of dry lentils
2 cans of garbanzo beans, drained
2 cans of Heinen’s 3 Bean Blend, drained
three 28 ounce cans of diced tomatoes
1 tablespoon of dry oregano
2 tablespoons of chili powder
1 tablespoon of cumin
3 cups of vegetable stock
½ cup of tomato paste
Kosher salt and cracked pepper to taste
For Toppings:
lime wedges
sour cream
fresh cilantro leaves
shredded Chihuahua cheese
shredded cheddar cheese
diced avocado
sliced green onions
sliced swiss chard or greens
PREPARATION
1. In a large pot on high heat brown the onion, peppers and garlic in olive oil.
2. Once brown add in the squash, zucchini, lentils, beans, tomatoes, oregano, chili powder, cumin and vegetable stock and simmer on low heat for 45 minutes or until the lentils and butternut squash are tender.
3. Thicken the soup with tomato paste, adjust the seasonings with salt and pepper and serve alongside suggested toppings.