Mindful Nutrition and Wellness

Jessica Miller, Holistic Health Coach

vegan winter chili

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It can be especially difficult to eat healthy around the holidays since there are so many temptations, and people are particularly busy around this time.  During these times, I turn to some classic vegan chili, for a dish I can make in a large batch, freeze easily, and that has a limited hands-on time. This recipe could provide servings for a week- or you can freeze individual servings to grab as needed. These recipes combine inspiration from mom and grandma’s chili recipes- with some extra veggies for greater nutrition. A great go-to for colder weather!




Vegan chili can take on menu forms.  Mix and match your beans or veggies- and add more spices to your liking. This dish is also great topped with avocado for some healthy fat.


Grandma-inspired Vegan Chili

  • 1 quart tomato juice- freshly squeezed, bottled, or canned
  • 4 cups kidney beans (soaked and cooked 1 hour or canned)
  • 1 cup black beans (soaked and cooked 1 hour or canned)
  • 1 onion
  • 2 stalks celery
  • 3 large carrots
  • 2 zucchini
  • 3 diced tomatoes (or one large can- drain and rinsed)
  • 3 bay leaves
  • 5 T chili powder
  • 1 T cayenne pepper
  • 2 t cumin
  • 1 t turmeric
  • 1 t sea salt
  • 1 t ground black pepper
  • 1 t olive oil

Dice onion and sautee in olive oil until onion becomes transparent. Dice celery, carrots, zucchini and combine with all other ingredients. Simmer 1 hour.


Author: Mindful Nutrition and Wellness

Holistic Health Coach, mindfulnutritionandwellness.com

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