It’s getting cooler, and for those trying to eat less (or no) meat, chili is an awesome option. It’s quick to make and infinitely adaptable – you can throw in lots of different beans and whatever frozen vegetables you have in the freezer, canned tomatoes and tomato paste, and season with chili powder to taste. The amounts of vegetables below are just a ballpark – use more or less to make this dish your own. Try making your own chili powder to create a blend with far less salty filler and lots more of the super healthy spices than store-bought brands. This sample recipe for home-made chili powder comes from


2 tablespoons paprika

2 teaspoons oregano

1 1⁄4teaspoons cumin

1 1⁄4 teaspoons garlic powder

1 1⁄4 teaspoons cayenne pepper

3⁄4 teaspoon onion powder


1 onion, diced

2 cloves garlic, chopped

2 TBSP olive oil

1 can fire roasted tomatoes

2 cans tomato paste

1 can black beans, drained and rinsed well

1 can kidney beans, drained and rinsed well

1 can white beans, drained and rinsed well

2-4 cups frozen broccoli (I love broccoli in this chili so I go heavy on it)

1 cup chopped or frozen diced carrots

2 cups frozen spinach

2 TBSP chili powder, above – you can add more to taste once your chili has had time to cook and integrate all these flavors

Optional: 1 cup decaf coffee (you can also use regular) and / or red wine

Shredded cheddar cheese for serving


A slow cooker is the super easy way to make this dish. Put the oil in the slow cooker, then add the onions and garlic. Add everything else and set it to cook on low for four hours.

On a stove top, heat the oil in a large pot, then sauté the onions and garlic until soft. Add the other ingredients, and bring to a simmer on medium heat. Once simmering, reduce the heat and allow to cook on low for about 20 minutes, stirring every few minutes to ensure the bottom of the pot doesn’t scorch.

Once ready, you can top with shredded cheese if you like, or omit if eating vegan.