On cold winter days, finding a healthy and hearty recipe can be a challenge. Luckily, this chili hits both categories. It’s filled with 100% plant-based power foods to fill you up and satisfy your comfort food craving.


fullsizeoutput_53aVeggies: 1 medium onion, 1 bell pepper , 2 medium carrots, 2 celery stalks, and 3 cloves of garlic

Oil: 2 tablespoons olive oil

Canned goods (1 15.5 ounce can of each, drained): black beans, kidney beans, garbanzo beans/chickpeas, sweet corn, and 2 cans of diced tomatoes

Broth: 1 ¼ to 1 ½ cups of vegetable broth

Herbs and Spices: 2 tablespoons chili powder, 1 teaspoon thyme, 1 teaspoon oregano, and 1 teaspoon cumin


  1. First, finely chop or dice vegetables and mince garlic cloves. In a large pot, heat olive oil over medium-high. When the oil sizzles, add the chopped onion, bell pepper, carrots, and celery. Cook approximately 8 minutes, stirring frequently.


2. Once the onions become translucent, add garlic, chili powder, cumin, oregano, thyme. Cook for another minute, stirring frequently


3. Reduce heat to medium-low and add vegetable broth, tomatoes, beans, and corn. Simmer for approximately 30 minutes.


4. When serving, try topping the chili off with diced onions, avocado, tortilla strips, or your favorite plant-derived cheese such as this one.


5. Enjoy 🙂

  • If you want an even heartier meal, cook some quinoa, brown rice, or kamut and either  add it to the chili or use it as a base.
  • Use it as a baked potato topping.
  • For a quick snack, reheat leftovers and use as a dip for tortilla chips.
  • Fun fact: Combining corn with beans creates a complete protein. No meat, no problem!
  • This recipe was originally published in the Fall/Winter issue Tallahassee Teen Magazine.

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