Vegan Chili Saved My Life - and money in my pocket too!

Ok, so this Vegan Chili saved me a lot of time in the kitchen and money in my pocket! You are going to be happy you made this and if you have the kind heart that I know most of you have - you'll share this with others as well.  

For about a year, I was living very minimally and without using a phone and social media - the feeling of not having to post on a daily basis freed my mind and gave me great pleasure, but also FOMO (fear of missing out) had set in as well at times. I resurfaced recently and joined Instagram and within the past 3 months of being back on I have met some incredible people and when I was approached by Emma (@instagremma) to make a VEGAN dish for her following- I was not going to turn this opportunity down!  Emma came to me and introduced herself and mentioned that she just transitioned into a vegan lifestyle and needed help making a nutritious, vegan dish for her following, but especially for her college friends who wanted something easy and quick.  I had some ideas and when I thought about all the time that college students use to study and going from class to class and even off to work, I thought to myself - ok this has to be really simple and easy and something that can be left alone and you can come back to it hours later and it will be fine. I think we can all say we are sometimes way to busy to take time aside and make meals for ourself, but this dish requires little time to prepare. Here we go! 

Let's jump right into it and you can be the judge of how easy this is - I hope you enjoy!

Makes: enough to put in a container and store in a freezer up to 2 months


  • 2 - 28oz. crushed tomatoes (can save the containers and store your cooking utensils)
  • 3-5 garlic cloves
  • 1 yellow onion
  • 1 cup black beans ( soaked for 24 hours or by can)
  • 1 cup kidney beans ( soaked for 24 hours or by can)
  • 1 cup hominy
  • 1 cup mixed rice ( quinoa is optional)
  • 1 carrot ( chopped finely)
  • 1 cob of corn (optional)
  • Cumin
  • Corriander
  • Cayenne
  • Black pepper
  • Pink Himalayan sea salt
  • Cilantro
  • Avocado
  • Lime 
  • EVOO

In a crockpot, or large saucepan - drizzle about 1/4 cup of EVOO - add in your diced garlic and onion on a low heat, let those ingredients sweat a little bit to bring out the beautiful aromas and flavor.  After a few minutes, add your spices and give it a good stir - combining all ingredients - at this point if you like drizzle a bit of EVOO (if you wish).

Add in your beans, rice (you don't need to cook your rice separate) pozole, and carrots - at this point and mix everything together and let that cook for 3 minutes - you are almost done! Here we go, next add your crushed tomatoes and put in 1/2 cup of water too and give it a good stir & still on a low heat! Put a lid on it and walk away and go to yor next class! 

I would say the earliest you can enjoy this chili would be in 1 hour, but I think it will be better and more tastier after 4 hours on the lowest setting - occasionally you may need to stir.  After your four hours - fix yourself a bowl, add a half avocado and some lime juice and zest.  BOOM - Vegan Chili - Enjoy, you are done! 

Let me know how it turns out for you and if you enjoyed it as much as I did!