Vegan Chili

I’ve been vegan now for 2 1/2 months and have enjoyed it so far and have been doing well with this new lifestyle.  The key element to success is to never allow yourself to get hungry.  This has also meant seeking out filling and tasty food options that do not impede my diet goals.  Interesting to discuss the idea of a diet.  I have never been fond of diets as I cannot count calories or track my glasses of water.  That is what has made this journey so liberating.  I’m following the basic advice of Dr. Esslystn and Dr. Bernard which is achieving great results.  In the last 2 1/2 months I’ve lost about 25 lbs which has been very exciting and reinforcing.   It is really simple to follow, do not eat anything with a face or a mother (funny way of saying no animals) and limit the amount of fat you consume being careful with nuts.   That is all I’m doing.

A colleague is worried about my protein intake and it is interesting how we are taught that the only way to get protein is from meat.    Legumes and beans are a great way to get protein and they are high in fiber so you feel full or satiated.  I’ll share a great chili recipe I pulled together by checking out a few others and mixing them together.

1 1/2 cups diced carrots
1 large onion
2 large collard green leafs
2 celery stalks
1 large pepper
2 garlic cloves
3 large tomatos
2 1/2  cups of vegetable broth (more or less depending on the consistency you want)
2 Bay Leaves
2 cans of corn (or frozen corn of similar amount)
Pepper to taste
Oregano to taste
1/3 cup vegan beef base
1 pack of seitan beef substitute.
1 can kidney beans
1 can black beans
1/3 cup chili powder (more or less to taste)

Dice carrots, onion, celery, pepper, garlic, and collard green leaves up in the food processor and simmer in the bottom of a stock pot.  The onions will begin to sweat to provide enough juice that the mix doesn’t burn.  Stir occasionally.    Next add vegetable broth and continue to simmer. Add seitan, pepper, oregano, bay leaves and vegan beef base. I’m not a big fan of meat substitutes but the seitan helps get the texture right for normal chili.  Dice the tomatoes and add.  Rinse and drain beans and add.  The veggies will cook down and thicken the broth.  Once the beans are added the mixture should begin to thicken up and start to feel like normal chili.  Add the chili powder and mix well.  If you prefer hot or mild it is easy to adjust.  Keep the pot at medium heat for about 30 – 40 minutes so all of the flavors cook together and mix well.  Some of the broth will cook out which is okay.  The end result is a fabulous veggie chili for a cold winter day.

chili, receipe, vegan, Vegan Chili

Privacy • Earnings Disclaimer • Terms
© 2020 Gregory Brickner