It’s cold. You want something hearty, easy and vegan. You need chili


  • 2 tbsp olive oil
  • 4 to 6 cloves of garlic
  • 1 red onion
  • 1 or 2 red peppers (1 if large, 2 if small)
  • 1/2 tsp salt
  • 2 tsp cumin
  • 2 tbsp of chili powder (I used two different kinds for more variety)
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 540 mL can of black beans, drained
  • 540 mL can of red kidney beans, drained
  • 796 mL can of tomatoes, crushed or diced works, depends how chunky you like them in your chili
  • 1 cup vegetable broth

vegan chiliChristine McAvoyINSTRUCTIONS

  1. Finely chop onions and red pepper.
  2. Heat the olive oil in a heavy-bottomed pot over medium heat and then add in the onions and pepper, cooking until soft (about 8 minutes).
  3. Mince the garlic and add it to the pot, along with all the spices (chilli powder, cumin, paprika, oregano, salt). Stir to combine and cook for an additional minute.
  4. Add the beans, the tomatoes and the broth to the pot and stir. Bring to a low boil, then reduce to a simmer, cooking for another 35 mins with the lid on the pot. Stir the mixture occasionally making sure the bottom isn't burning.
  5. Serve with your choice of (healthy) topping and over rice (if desired).
  6. Should last at least 3 days in the fridge, and can also be frozen for up to 3 months.

*Tip I found on the internet: Scoop up a cup or two of the mixture and place it in a blender, then fold back into the chilli. It will thicken it/give it a bit more consistency.