vegan chili
Happy Friday from the monkey and me!

Holy moly, you guys! 

It’s definitely Friday, and I’m starting to feel the weekend coming on.  I’m stoked to get out and explore with the family this weekend – there’s a Pokemon Go event!

Today I decided to experiment with a new recipe, since I haven’t dropped one in a little while.  I’ve been lacking motivation since Thanksgiving week (and I may have gained a couple pounds, just like everyone else – I’m not superwoman).

But I’ve been dying to try vegan/vegetarian chili, so I figured… “heck let’s just improv that and see what happens.”

I have to tell you I’m starting to become more and more confident in my cooking abilities after this.

Vegan Chili - It's Chunky and Full of Protein*

*roughly 15g of protein per serving with rice and a small salad


  • 2 tbsp chili powder
  • 1 tsp cumin powder
  • 1/2 tsp black pepper
  • salt to taste
  • 3-4 cloves garlic
  • 1 tbsp paprika
  • crushed red pepper to taste
  • 2 bay leaves
  • 1 tbsp sweetener to offset the spiciness
The "Meat"
  • 2 cups vegetable stock
  • 1 cup precooked lentils
  • 3 cups precooked red kidney beans
  • 3 tomatoes
  • 2 large mushrooms
  • 1 red bell pepper
  • 1 stalk celery
  • 1/2 an onion
  • Optional: 1 cup frozen corn

Side Dishes

I served my chili over about 1/2 cup brown rice.  I like to cook my brown rice (one cup) in 2 cups vegetable broth and a tablespoon of vegan margarine to give it extra flavor and soften it a little bit.  Everyone says you have to cook brown rice for an hour, but I probably cook mine for 35-40 minutes and it comes out fine.  Just resign to the fact that brown rice is going to have texture and you’ll be happy.

This was great alongside a quick salad of prepackaged greens and a really simple homemade kombucha vinaigrette dressing:  1 tbsp olive oil, 2 tbsp kombucha (plain or berry flavored would work well), and a dash of salt and pepper; whisk together vigorously and drizzle over your greens.


I didn’t saute anything for this dish, but you certainly could if you want to spend a little bit more time.  The chili itself takes no longer than 15 minutes if your beans are precooked!

  1. Bring the veggie stock to a boil in a large pot.  Add all of your spices and let them simmer for a couple of minutes.
  2. Add your vegetables and tomatoes (save the beans and lentils for now since they’re precooked) and continue to simmer until the tomatoes start to fall apart when stirred.
  3. Pop in your legumes (I keep my beans and lentils frozen in 1 cup portions to make meals easy) just long enough to warm them through.  I continued to simmer the chili until it had thickened to my liking.
  4. That’s it!  Really.

Be sure to come back and tell me how it goes!

I love getting feedback from you guys!  Let me know if this one was a hit in the comments below <3


Until next time,


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[…] create this filling wfpb dinner, I started with brown rice and built around that.  Since I’m usually on the lookout for […]