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I love fall when the weather gets crisp and we begin to entertain a bit more inside around a cozy fireplace. This is also the time of the year when Hockey and Football games abound and I know many of you are fans. I put together a recipe for a vegan chili that will really spice up your life (you can use less spice  then I recommend ,if you prefer a mild chili). I added black beans and garbanzo beans to make it extra hearty and protein rich. It’s also loaded with veggies to give you a delicious and super healthy fall meal. My Big Game Chile Chowder also contains no dairy, gluten or sugar to interfere with your digestion.

This recipe will feed lots of people or you can freeze leftovers to take for lunches. Personally, we ate some for dinner when I made this, then I put servings for 2 in freezer containers. This morning I just pulled one out for a simple dinner and I’ll simply add a side dish salad and some Guacamole on top.


Makes 8-10 servings



1 medium yellow onion, chopped

3 stalks celery, chopped

2 medium zucchinis, chopped ( I like 1 yellow and 1 green)

4 cloves garlic, minced (can be replaced with shallot cloves if sensitive to garlic or 2 cloves of elephant garlic if you are using instead of regular)

1 chopped Green pepper

2 cups sliced mushrooms

1 Tbsp ground cumin

1 Tbsp ground Turmeric

1-2 Tbsp Chile powder (2 will give you some extra heat)

2 Tbsp extra virgin Olive Oil    (you can use a higher heat with extra virgin olive oil than plain olive oil)

1 can (19fl.oz each) black beans –drained and rinsed

1 can 19 fl oz can garbanzo beans –drained and rinsed

1 can (19 fl/oz) chili beans -drained and rinsed

1 can small can tomato paste (organic if possible)

1 16 oz can or glass jar of tomato sauce (organic if possible)

1 large can or bottle of  (28fl/oz) chopped tomatoes (buy tomatoes in a glass container if you can find them-much better for you)

Chopped Cilantro – 3 sprigs (additional for topping if desired)



In a large Dutch oven, cook and stir (in this order) chopped onion, garlic, spices, celery , green pepper, mushrooms, zucchini,   in pure virgin olive oil till onion is tender, remove from heat.

Add rinsed beans, tomato paste, tomato sauce and chopped tomatoes.

Bring to boil on medium-high heat. Reduce heat to low and simmer for 30 minutes more , stirring occasionally. Add 3 chopped sprigs of cilantro about 10 minutes after the chili starts to simmer.



Top with sliced avocado  or guacamole and chopped cilantro for enhanced flavour and some super good for you essential fatty acids.




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