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Super Easy Vegan Chili

on April 19, 2012

Yummy, easy, and great to eat many ways!  I have made this for quite some time now and it’s a great dish that is so versatile.  A few ways we have used it are: as a main dish for dinner, as a topping on baked potatoes or mixed with quinoa, as a topping on scrambled eggs, and as a topping on salad.

The chili is great for vegans and those that eat meat or turkey because you can make the chili vegan and then cook the meat or turkey separately with some chili powder.  Then add them together when you serve the dish.  We did this for awhile in our home and it worked out great.

Here is the recipe:

Vegan Chili









1 T olive oil or coconut oil

1/3 cup chopped carrots

1/3 cup chopped peppers

1/4 cup chopped onions – I buy frozen chopped onions…no tears and a great cooking shortcut.

28 oz can tomatoes – You can use petite diced or puree I have made it with both.

2 cans 15 oz beans – I usually mix it up with kidney and black beans.  The Chili Beans can in the picture above is just a mix of pinto, kidney and black beans there is no sauce on them.

1 jar of your favorite salsa

1 mild chili seasoning packet – I am on the search of a recipe for my own so I don’t have to use one with preservatives.

1 to 1.5 cups of water

1 to 1.5 cups frozen spinach


In a large pot saute the carrots, peppers and onions in the oil.








After about 5 minutes add the tomatoes, beans, salsa, water and seasoning packet.  Bring to a boil, lower heat, add the spinach and simmer for about 25 minutes.








Enjoy the spicy goodness!



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