Vegan Chili.

Well hello. It’s been a second. As most of you know, I’m well into a kitchen renovation that’s keeping me from the blog. Why? A. I’ve been hard at work doing manual labour B. I STILL don’t have a stove or oven (gas has been turned off and we are painting around the wall oven…) C. The camping stove only goes so far. That being said, I *did* make this chili last week and it may be one of my best recipes yet. One pot, no hassle, tons of flavour and super nourishing. GET AT ME.

I can’t believe it’s November already. The months are flying by. My birthday weekend was this past weekend and I spent most of it cleaning paint off of the floor. LOL. I had a lovely dinner with friends followed by some drinks. Low key this year (no raging Halloween party lol) but still lovely. I can’t wait to have a housewarming/ Holiday party in late December! I also can’t wait to have these renos behind us…

Ok. So. This chili…I used light and dark kidney beans, we’ve got some butternut squash in here and ALL THE VEG PROTEIN. YES.

Let’s get this week started on the right foot (or left…you’re the boss)




  • 1 C Red and Green Bell Pepper (Diced)
  • 2 C Yellow Onion (Diced)
  • 1 C Carrots (Diced)
  • 5 Cloves Garlic (minced)
  • ½ C Celery (Diced)
  • 1 C Zucchini (Diced)
  • 1 C Butternut Squash (Diced)
  • 1 French Green Beans (Cut in half)
  • 1 Can Light Red Kidney Beans (Rinsed)
  • 1 Can Dark Red Kidney Beans (Rinsed)
  • 1 C Brown Bella Mushrooms (Sliced)
  • 1 Large Can Diced Tomatoes
  • 1 Small Can Crushed Tomatoes (I used heirloom)
  • 4 C Vegetable Broth
  • 2 Tbsp Tomato Paste 
  • 1 Tbsp Avocado Oil
  • 3 Tbsp Chili Powder
  • 1/2 Tsp Chipotle Powder
  • 1 Tsp Cumin (Ground)
  • 2 Tsp Oregano
  • 1 Bay Leaf
  • 1 Tsp Dried Thyme
  • 1 Tsp Dried Rosemary
  • 1 Tsp Dried Basil
  • 1 Tbsp White Vinegar
  • 1 Tbsp Agave Nectar
  • Hot Sauce to Taste
  • Salt and Pepper to Taste
  • Avocado (Diced for Garnish)


Heat avocado oil in large crock pot. Add onions and cook on medium high heat until transluscent. Add carrots, celery, and mushrooms, and cook on medium heat until tender. Now, add green beans, zucchini, squash, and peppers, and continue to cook for until they begin to soften. Add garlic and hot sauce, and cook until fragrant. Add dry spices and tomato paste and cook 3-4 minutes. Finally, add crushed and diced tomatoes, dark and light kidney beans, and veggie broth; bring to a simmer and lower to medium-low heat. Cook for 30 minutes, then season with salt and pepper. The longer you simmer this chili, the better it gets (even better the next day once the spices get a chance to do their thing). Top with diced avocado and serve. Enjoy!

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