Vegan Chili

Hey Friends,

My sweetheart and I have decided to eat a little healthier resently. This means, no large amounts of fat, sugar or salt. We try to avoid frying and eat meat once or twice a week. At first this made me sad, not being able to cook all the good stuff like mac n’ cheese, quiche or any other fancy cooking. But to be honest, I really needed this too. So I saw this as a challenge and started researching.

To my surprise these “healthy recipes” were so much easier and partly cheaper than I expected healthy cooking to be. I was also terribly scared it wouldn’t taste as good or be too bland, but I was so wrong! I really enjoyed the beginning of this challenge and can’t wait what the creativity in my brings next!


I started the week with this vegan chili. Super easy! I was so amazed at how good it was! If you are not vegan like me, you can add an egg like I did for some extra protein. You have got to try this! Simple and healthy, what more is there to want! So I’ll stop babbling now and let you get to the good part! I promise it is tastier than it looks.


serves 3-4


  • 300g canned corn
  • 400g diced tomatoes
  • 1 green bell pepper
  • 250g canned kidney beans
  • 2 cloves of garlic
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tbsp caraway
  • 1/2 tsp of chili


  1. Finley dice the garlic and roughly chop the green bell pepper.
  2. In a large oiled pot slightly brown the garlic and add the bell pepper and corn. Toss it for a few minutes to release the aroma. Then add the diced tomatoes and bring to a boil. Add the seasoning and serve with steamed wild rice or bread.

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