Vegan Bean Chili

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  • 1.5 Tbs cumin seeds
  • 2 Tbs olive oil
  • 1 small onion
  • 5 cloves garlic minced
  • 2 Tbs chili powder (optional)
  • 1.5 cups finely diced mushrooms or for non-vegetarian version -shredded chicken breast
  • 1 zucchini (or eggplant) diced
  • 1 small sweet potato cut into bite sized squares
  • 2 15 oz cans of black beans rinsed
  • 1 15 oz can of kidney beans rinsed
  • 1 14 oz can of crushed tomatoes
  • 2 Tbs maple syrup
  • 1 teaspoon sea salt
  • 1/2 bunch of cilantro
  • 1 cup Kale
  • Diced avocado (optional)


  • Toast cumin seeds dry in pot on medium heat for 2 mins, until you smell the aroma
  • Add olive oil, onion, garlic, stir until garlic is translucent.
  • Add in Chili powder, mushrooms, zucchini and potato and stir well. Saute 4 mins.
  • Add in beans, tomatoes, water, maple syrup, sea salt, cilantro. Cover, reduce heat and simmer for 20-25 minutes or until the potatoes are tender.
  • Remove from heat and stir in Kale.
  • Serve hot, garnish with avocado and cilantro.


Inspired by Kris Carr

Posted On

November 14, 2014

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