The Best Damn Chili Bowl

A hearty bowl of this vegetable-based chili will provide you with a belly full of protein, fiber, carbs, and good-for-you fats. Add a dollup of avocado and you’ve got yourself a warm-weather dish that can be taken for lunch, made for a family dinner, or taken to your next book club or girls night. Enjoy!

Vegan Chili with Coconut Avocado Cream

This chili is one of the coziest, most delicious (and healthy) one-pot meals. I love making a big batch of it on a snowy Sunday afternoon and then putting it in the fridge to use as go-to leftovers throughout the rest of the week. It’s a delicious source of protein, fiber and healthy fats and guaranteed a meal that even the meat lovers will enjoy!

The Best Damn Chili Bowl

yield: 4-6 servings

INGREDIENTS

1 tsp coconut oil
1 onion, chopped
2 garlic cloves, minced
2 Tbsp oregano
1 tsp chilli powder
1⁄2 Tbsp cumin
3 Tbsp brown rice flour
3 cups low-sodium vegetable broth
1 Tbsp organic apple cider vinegar with ‘The Mother’ (unrefined ACV)
2 Tbsp tomato paste 1 zucchini, chopped in quarters
1 organic red pepper, chopped
1 organic yellow pepper, chopped
1 cup yams, chopped & peeled
1 cup crushed tomatoes
1 tsp cracked pepper
2 28-oz cans black beans, rinsed or 2 cups of dried black beans cooked
1 28-oz can red kidney beans, rinsed or 2 cups of dried kidney beans cooked

Coco-Avo Cream //

2 avocados, peeled and pitted
1⁄2 Tbsp coconut oil

the body book - cameron diaz - vegan chili

DIRECTIONS

In a large bottom-heavy saucepan, heat the olive oil and add the onion and garlic. Allow them to sizzle for a few moments. Add the oregano, chili powder, cumin, rice flour, apple cider vinegar and tomato paste. Stir well and allow to cook for one minute.

Slowly pour in 1 cup of vegetable broth and stir again. Add zucchini, peppers, yams and cracked pepper and cook on low for five minutes, stirring occasionally.

Then, add the crushed tomatoes, beans and 2 cups of vegetable broth and stir. Cover the pot with the lid and cook on low for 20 minutes.

Meanwhile, while the chili is cooking prepare the Coco-Avo Cream. In a food processor, combine the avocado and coconut oil and blend until smooth. Once the chili has finished cooking, serve it with a dollop of Coco-Avo.

Enjoy!


Explore more of Ashley’s recipes below and read about her experience with pregnancy and motherhood here.

Homemade Vegetable Sushi

Hold the Dairy Spinach Dip

The Best Vegan Cheesecake Ever


ASHLEY WOOD is a recipe developer and writer from Winnipeg, Canada. With a passion for health, wellness and vegetables, Ashley creates simple and inexpensive vegan recipes made from whole ingredients that are often seasonal, sometimes gluten-free and occasionally raw. Ashley believe in celebrating the benefits of living a vegan lifestyle and at the very least, hopes to inspire others to eat more plants, smile and live with some Sunshine.

Connect with Ashley on her blog, Rae of Sunshine LifeFacebook, Instagram, and Twitter.

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