Easy “No Meat” Chili Recipe You Will Love!


A Delicious Way to "Get Your Vegetables" and Warm Your Soul

A Delicious Way to “Get Your Vegetables” and Warm Your Soul

Delicious “No Meat” Chili Recipe You Will Love-and with no guilt.   It includes lots of good anti-cancer molecules.

Approximately 10 Servings (It is better the next day too.):

2 or 3 tablespoons extra virgin olive oil
2 cups chopped onions
3/4 cup chopped carrots
3 cloves garlic, minced
1 cup chopped yellow bell pepper or your favorite chili pepper to taste
1 cup chopped red bell pepper
1 cup chopped celery
2 tablespoon chili powder  (If you like “3 alarm chili”, add your own secret ingredient.)

3 cups cubed meaty  organic tomatoes (Romas or Big Mamas) fresh or roasted (sliced, sprinkled with olive oil and Italian spices at 115 degrees at least 2 hours)
2 (19 ounce) can kidney beans with liquid
1 package organic whole kernel corn
4 tablespoons ground cumin (I use more)
2 teaspoons each dried oregano and basil and turmeric (I use more because I use roasted tomatoes with basil and oregano sprinkled on them that I freeze from the garden.   I keep them in freezer bags and chop them when I make the chili.]



In a large heavy dutch oven or pan with top, sauté the onion and garlic in the oil until begin to get tender.

I then add about 1/2 cup filtered water and add chopped carrots, peppers, and celery and “steam saute” until slightly tender.

Add tomatoes and spices (You can add half the amount called for and taste and add more to suit your taste.)

I usually add some Real Salt Sea Salt and ground black pepper to taste.

When all ingredients are combined, add some filtered water or some fresh vegetable juice to get the consistency you like.  Then simmer on low to let all the ingredients share their flavors.

I use a soy “sour cream” dollop on top when serving.    This chili is great warmed up the next day too.   Just pour the amount you want in a sauce pan and bring to enough simmer to heat throughout.   Avoid using microwave.   It’s good with sprouted grain rolls or Ezekiel 4:9 toast spread with coconut oil for “butter”.

Chili is sort of a personal recipe “thing” so you can adapt.   Some people like cubed portobello mushrooms  sautéed with the onions and included in the chili.  Black beans can be substituted for the kidney beans.  Some folks leave off the corn.     All the variations are very good.    You can use canned cubed tomatoes too.  I just love the roasted garden tomatoes in soups and chili though.   In soups I throw the frozen tomato slices in the blender…they add LOTS of flavor and a good consistency.

This is a great “opportunity dish” for eating healthy in winter time.  It is certainly NOT denial and you won’t feel over-stuffed.






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