Recipe by Stacey Hamblett
Perfect for a chilly New England day, this chili is packed with fiber and comfort. Plus it’s super adaptable depending on your pantry and tastes!
1-2 Tbsp. olive oil
1/2 cup carrots, diced
1/2 cup bell pepper, diced
1/2 cup mushrooms, chopped
1/2 cup frozen corn
2 stalks green onion, diced (plus additional for topping)
1⁄2 tsp garlic powder
1⁄4 tsp cayenne
2 1⁄2 tsp cumin
1/2 tsp chili powder
1 tsp oregano
1⁄2 tsp coriander
1⁄2 tsp smoked paprika
1 tsp sea salt
1⁄2 tsp black pepper
1 (14 oz.) can black beans, rinsed and drained
1 (14 oz.) can kidney beans, rinsed and drained
2 (14 oz.) cans crushed or diced tomatoes
Heat oil in medium size saucepan over medium heat. Add carrots and bell peppers and sauté for 2 minutes.
Add mushrooms and sauté for 2 min. Add corn and green onions and stir. Add all spices and stir.
Add beans and tomatoes and stir. Bring chili to a boil then reduce heat and simmer for 15
Serve with diced green onions, vegan “sour crème” (see recipe below), nutritional yeast, avocado slices, vegan cornbread, and/or on top of cooked quinoa or rice.
You can change vegetables, proteins and spices according to what you have on hand! Zucchini,
onions, and shallot are also great in this. Change spices to taste or simply add a Mexican
seasoning blend. Add more hot sauce, cayenne, or chili powder to make it spicier. Use lentils or
tempeh crumbles instead of or in addition to the beans. Have fun making unique vegan chili!
Vegan “Sour Crème” – Makes 1 1⁄2 cups
1 cup raw, unsalted cashews, soaked 1-2 hours, then rinsed and drained
1⁄2 cup water or more if needed
2 tsp lemon juice
1 tsp apple cider vinegar 1⁄4 -1/2 tsp sea salt to taste
In high powered blender add all ingredients and blend until smooth and creamy. Add more
water if needed. Consistency should be of yogurt and will thicken slightly in fridge.
Stacey Hamblett is a plant based chef, holistic nutritionist, and herbalist with over 20 years of experience in the culinary arts and wellness industry. She is a Consulting Chef for launching sustainable plant centric menus at local market and cafes. You may recognize her recipes around the Seacoast at The Juicery, Emery Farm Cafe, and Common Roots Kitchen. She is an educator and consultant in all aspects of health supportive culinary arts and holistic wellness. You can find her on Instagram at @chefstaceyjean