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Chili recipe – my vegan version

Vegan chili – Recipe for two
My version of chili, a delicious dinner with lots of protein and vegetables. You can usually find the ingredients in your pantry and make it rather quickly.

  • 2 cups of cooked beans or 1 can of cooked beans
  • 1 cup of chopped mushrooms
  • 3 roma tomatoes
  • 2 Tablespoons of chopped onion
  • 1 piece of garlic
  • 1/4 tsp of sea salt
  • 1 tsp of cayenne pepper
  • 1/4 tsp of ground cumin
  • 1 tablespoon of olive oil

For the garnish:

  • Cilantro leaves
  • 1/2 avocado in slices
  • chopped onion
  • chopped radishes
  • cashew cream

Put the olive oil on a pan, sauté briefly the onion till transparent
Blend the chopped tomatoes and garlic, put them on the pan with the olive oil and sautéed onion, cook for 10 minutes.

Add the cayenne pepper and cumins, salt and pepper, stir.  Incorporate the beans and mushrooms, stir and cook for 5 more minutes, adjust salt and pepper.  Serve and garnish with avocado, cilantro leaves, onions and radishes and a scoop of cashew cream, if desired.
We have chili as the main dish for dinner, followed by a green salad and if there is any leftovers we save it for lunch.

Disclaimer: This website and posts contain the author’s personal opinion and experience. It does not constitute or substitute medical advice.

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