Vegan chili

Greetings! Fall is finally coming...maybe...hopefully! I cannot believe that we are still experiencing 80 degree weather in Indiana. Sheesh! I enjoy the cooler mornings and wearing my cardigans. If I could do the highest of 72 degrees year round that would be a dream!! Ok, so moving on about the chili ;-)

I have made a few chili's here and there...and most recently started making more soups to gear up for the fall and winter season. I've been introducing little by little and allowing the kids to try them so that hopefully everyone will enjoy the soups for dinner. About one month ago I had the urge to make chili...but not the usual bean chili. I wanted something different...hearty...savory...and I started having flashbacks!

Before being vegan I enjoyed it when Panera would have their turkey chili. This chili was PACKED with veggies, beans and other goodness. It was the right amount of spice and savory flavor..Geesh! So on this day in my kitchen I decided...I'm going to make "turkey chili"

This chili is easy to make, savory, packed with fiber, protein and other goodies. These are easy ingredients and are always good to have on hand especially as the seasons change and if you are in colder weather. Even if you are not in colder weather, you should make this! haha!!

Doesn't this look ammmmaaaaazinnng! When I tasted this my thoughts immediately went to the turkey chili from my past. Creamy, flavorful, savory and just down right delicious!

*Please rememver I do not measure everything I put in my food when I cook.

Vegan Chili

Red Pepper


Minced garlic


Juice of lime


1 can of white beans

1 can of kidney beans

Beyond Meat crumbles

~ 1 1/2 cups of marinara sauce

2 cups of water

Smoked paprika

Chili powder



Himalayan pink salt

Nutritional yeast

Directions: Saute' onions, pepper and garlic in grape seed oil (or oil of choice) until tender and add all seasonings. Add beyond meat and continue to stir and cook until "meat" is tender.

Add Marinara and water and turn heat to simmer.

After ~ 5-7 minutes of simmering and stirring add in beans and corn. Simmer and stir occasionally for another 5 minutes.

Add juice of lime and cilantro.

Allow all flavors to simmer together on low for ~10-15 minutes. Taste and adjust seasoning as needed.

Now, I know that cans are not the best thing to use...sue me! I keep a few handy for quick fixes but honestly do keep dry beans in my pantry. I just have to remember to soak them! haha!

Thanks for tuning in...I hope you enjoy this recipe :-)


#chili #veggies #veganchili #plantbasedrecipe #turkeychili #beanchli

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