Chili Veg-Out

vegan chili
Recipe and photo courtesy of Leaves of Life
Check out all the great colors and nutrients packed into this recipe–great way to feed the finicky folks!


  • 1 large red pepper
  • 1 large yellow pepper
  • 1 large green pepper
  • 1 large orange pepper
  • 1-3 hot peppers, if desired
  • 2 portabello mushrooms
  • 1-2 cups button mushrooms
  • 12-15 roma tomatoes
  • 2 large red tomatoes (or 1 can stewed tomatoes)
  • 1-3 cups fresh salsa
  • 2 medium onions
  • 3-5 cloves garlic, minced
  • 2 tbsp fresh basil, diced
  • 2 tbsp fresh cilantro, diced
  • 1 cup kale chips, crumbled into powder
  • 1 can chick peas, drained
  • 1 can tri-bean blend, drained
  • 1 can pinto or kidney beans, drained
  • 2-3 tbsp chili powder
  • 1-2 tbsp cumin powder
  • 1-2 tsp smoked Spanish paprika
  • Salt and pepper to taste


  1. Chop all vegetables into desired size.
  2. Add vegetables to large sauce pan and include some of the juices from the salsa or stewed tomatoes.
  3. Cook, stirring frequently until vegetables are about half cooked.
  4. Add all other ingredients and cook covered on low heat for 20-30 minutes.
  5. Taste and tweak seasonings and serve.


If you dig hummus in your chili, but are avoiding fat, try mashing one of the cans of beans and either adding a dollop separately or adding  it back to the chili–definitely creams it up!

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