Chili and Kale

October 21,2019

Thank you to Vera Chiropractic Clinic for hosting An Introduction to Whole Food Plant Based Eating at their clinic. The class included information on the what, why’s and how’s of eating whole food plant based including a discussion on the Canada Food Guide and Dr. Gregor’s Daily Dozen and eating by Traffic Light method. We then whipped up a delicious chili and some steamed greens which everyone got to sample.

The chili is my husband’s all time favorite. Its my adaptation from the Brand New Vegan’s Best Damn Vegan Chili Ever. The flavor is exceptional and always a hit with both vegans and omnivores. We made the class chili with Butler Soy Curls (available in Winnipeg at Organic Planet) but it is also good made with finely chopped cauliflower, mushrooms or bulgur wheat. Another great option is using dried shiitake mushrooms (available in the international foods section of the supermarket) that are re hydrated and then chopped to crumbles in a food processor.

The original recipe for the chili calls for 1 can of pinto beans and 1 can of red kidney beans. My favorite is red chili beans; however it works well with any bean you like, including white navy beans and black beans.

Best Chili Ever


  • 1 onion, diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 3 cloves garlic, minced
  • 2 cups soy curl crumbs or 2 cups cauliflower crumbles or diced mushrooms or ½ cup uncooked bulgur wheat
  • 2 cups water or broth, if using soy curls or bulgur
  • ½ tsp garlic powder
  • ½ tsp black pepper
  • 1 tsp paprika (or smoked paprika)
  • 1 tsp oregano
  • 2 tsp ground cumin
  • ¼ cup chili powder (mild)
  • Up to 1 tsp chipotle chilli powder, optional
  • 3 to 4 cups beans (2 cans) – red chili beans, pinto beans, kidney beans or a mixture
  • 1 28 oz can diced tomatoes
  • 2 tbsp vinegar
  • Salt, to taste


Sauté onion, peppers and garlic in a dry pan, adding a small amount of water or broth if necessary to prevent sticking, until onion is translucent. Add spices and soy curls (or bulgur, cauliflower or mushrooms).  If using cauliflower or mushrooms, sauté another 5 minutes, adding water or broth if necessary to prevent sticking. If using soy curls or bulgur, add the 2 cups of water or broth.  Sauté a few minutes longer. Add beans and diced tomatoes. Simmer for 30 minutes. Add the vinegar and salt to taste (about ½ tsp).

NOTES: I make this without the chipotle chili powder and serve it with hot sauce or chili paste on the side so everyone can spice it up to their liking. Its very good served over a baked potato or whole grain bun with a creamy cole slaw (my favorite recipe is at this link) and steam greens (see recipe below).

This chili is also great served over oven fries (potato or sweet potato)with cheez sauce for chilli cheez fries, or over corn chips for chilli cheez nachos. For the plant based cheez sauce try Jill’s Game Changing Cheese Sauce (nut free, oatmeal based), the Healthy Midwestern Girl Cheese Sauce (chickpea based) , the PlantPure Chef’s (cashew and butternut squash based) version or my cashew and white bean version.

Steamed Greens with Maple Mustard Sauce

This is our favorite way to eat cooked greens. Its great with any green including kale, spinach, collards, mustard greens, nettle and Swiss chard. I like to cook a big batch so I can have the leftovers for breakfast with baked beans (or chili).

  • greens, washed and chopped
  • 2 tbsp Dijon Mustard
  • 1 tsp maple syrup
  • 1 tsp soy sauce, tamari or coconut aminos

Wash and chop your greens. Place in a steamer basket and steam until tender. Drain.

Mix Dijon Mustard, maple syrup and soy sauce in a small bowl and toss with cooked greens.


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