Numerous people have been requesting the recipe for my chili and here it is! It’s super nutritious and perfect for the cold winter months. It’s quite simple to make also! Definitely give it a try, and if you post to Instagram use #plantbasedartist! I’d love to see your creations 🙂


yield: about 6-8 servings 

1 tablespoon olive oil (oil-free option described in “method”)

1/2 cup diced carrots

1/2 cup diced celery

1/2 cup diced bell pepper (any color)

1-2 tablespoons chopped pickled jalapeños (use fresh if desired)

1/2 cup frozen corn (i like using fire roasted corn for this recipe)

1 can (15oz) chickpeas, rinsed and drained (substitute kidney beans. i actually prefer kidney beans over chickpeas in this recipe)

1 can (15oz) black beans, rinsed and drained

1 can (4 oz) roasted green chilies (optional, but this adds an extra depth of chili flavor)

1/2 cup quinoa, rinsed (optional)

1 can (14.5 oz) crushed tomatoes (i like using fire roasted tomatoes in this recipe)

1 teaspoon ground cumin

1 teaspoon ground paprika

1 teaspoon chili powder (adjust to taste)

1 teaspoon dry oregano

1/2 teaspoon dry thyme

2 cups of water (plus more if necessary)

hot sauce to taste (i like cholula, but use your favorite mexican style hot sauce)

salt and pepper to taste

a few drops of liquid smoke (optional)


begin by heating oil in a large pot over medium-high heat. add carrots, celery, and bell peppers and cook until they begin to brown and soften. (for an oil-free alternative, simply cook the veggies in a few tablespoons of water.) add the chopped jalapeño and corn and cook until the corn is heated through. add the chickpeas, black beans, green chilies, quinoa, and crushed tomatoes and stir. stir in the cumin, paprika, chili powder, oregano, and thyme followed by two cups of water. continue heating at medium-high heat until the chili begins to bubble. season the chili to taste with hot sauce, salt, pepper, and liquid smoke. reduce to low-medium heat and simmer for 45 minutes to 1 hour, or until the beans are tender and the quinoa is fully cooked. add more water if needed as cooking.

adjust seasonings to taste, add more water until desired consistency is reached, and serve warm with desired toppings. i like to top mine with any combination of the following: cashew sour cream (soaked raw cashews blended with water and lime juice), cilantro, micro greens, lime juice, black olives, and crushed tortilla chips.

2 thoughts on “Chili

    1. Since the recipe calls for canned chickpeas and black beans, they do not need to be soaked overnight. If using dry, I would recommend soaking overnight and cooking in a pressure cooker or boiling until tender before using in the recipe.


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