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Easy Veggie Chili

Posted by on Jan 16, 2013 in Blog, Dinner | 1 comment

Easy Veggie Chili

With the Super Bowl just around the corner I thought I would post my go to recipe that I’ve been making all winter.  Meat lovers and vegetarians will love this dish, if you have to add meat to it, I’ve listed some options below.  Typically the Super Bowl is a day of drinking a lot of beer, and eating a lot of processed “food”.  I love this chili because it’s vegetarian(and vegan) friendly, figure friendly and a delicious, satisfying option whether you eat meat or not.  It is an easy dish to serve or bring to a party, because you can  make it a day or two ahead of time, the flavors will marinade even longer and it will only taste better.

This is a recipe that will freeze really well.  Pop it in an airtight container(leaving an extra half inch at the top) and keep it in your freezer for up to four months.

modified version of Kris Carr’s Crazy, Sexy Chili.  Serves 10-12

chili 1


  • 3 Tbsp cumin
  • 2 Tbsp coconut oil
  • 1 small onion chopped
  • 1 red bell pepper chopped
  • 2 zucchini chopped
  • 6 garlic cloves minced
  • 3 cups mushrooms of your choice chopped(I used a mix of button, and cremini)
  • 3 Tbsp chili powder
  • 3 Tbsp savory herb blend(found in herb section at supermarket)
  • 1/2 Tbsp-1 Tbsp crushed red pepper(omit this if you don’t like spicy)
  • 2 cups kidney beans(drained and rinsed)
  • 2 cups black beans(Drained and rinsed)
  • 2 14. oz cans diced tomatoes
  • 4 tbsp tomato paste
  • 3 cups water
  • 1/4 cup maple syrup
  • 1/4 cup cilantro, plus more for garnish(optional)
  • 2 cups shredded kale(optional)
  • avocado slices(optional)
  • Salt and pepper to taste
  • sliced organic chicken sausage, or ground turkey or bison meat; sautéed until fully cooked(add these to the pot at the very end of cooking)


  1. Add cumin, coconut oil, onion, bell pepper, zucchini, garlic cloves, pinch of salt and pepper to a large soup pot over medium heat.  Cook until veggies soften about  15 minutes.
  2. Add chopped mushrooms, chili powder, herb blend, and crushed red pepper and cook until mushrooms start to cook down about 10-15 minutes.
  3. Add all the ingredients from the kidney beans to the cilantro into the pot. Add salt and pepper to taste.   Keep the stove on a medium-low setting.  Allow the flavors to marinade for 40 minutes over low heat.  Add shredded kale in the last five minutes.
  4. Serve with cilantro as a garnish(optional), and some raw onions, or sliced avocado on top!


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