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Vegan Power Chili




Ingredients: I use all organic ingredients… Fresh Spring Water, Large Red Onion, Garlic, Red and Green Pepper, Mushrooms of choice, Three jars of Diced tomatoes, One bag of frozen corn, Spices (Chili Powder, Cumin, Cayenne Pepper, Black Pepper, Turmeric, and Thyme), Beans of choice, Super Greens (Spinach, Kale, and Chard), scallions, and juice from fresh lemon.












Cut up:  1 large Red Onion, 5 to 6 large cloves of garlic, 1 Green pepper and 1 Red pepper with the seeds, Mushrooms of choice, (I use a bag of mixed mushrooms)

Place fresh spring water in the bottom of a large pan (No oil as this is processed and not considered beneficial for optimum health) Place the above items in the pan.  Cook for 10 minutes.






Add: about 4 table spoons of Chili Powder, 2 tablespoons of Cumin, 1/2 teaspoon of Black Pepper, 1 tablespoon of Turmeric, and Cayenne Pepper. Add less if you don’t like spicy food.   

Cook for about 2 minutes.  Add three 18-ounce bottles of diced tomatoes and 1 tablespoon of Thyme, o bag of frozen corn, about 3 or 4 cups of Black Beans and Garbanzo Beans (or beans you prefer), Cook for 10 minutes.







Add a bunch of Kale, Spinach, and chard. Cook for another 10 minutes.  







I put the chili over a bed of Quinoa and put diced scallions and squeeze fresh lemon juice on top.  I cook a large batch of chili and quinoa to last the week.  I also use the quinoa in the morning. It’s wonderful with cinnamon, nutmeg, 1 cup of blueberries, 1 banana, 2 tablespoons of flaxseed, and homemade almond milk.







Ready to eat!!  I always have a huge salad with my homemade dressing and a half of an avocado with dinner.  If I have dessert, I have fresh fruit.  Here I cut open a fresh pineapple. 






All of the ingredients that I use are high in micronutrients.  I don't use Olive Oil and or any oils to cook with, as they are processed and not a whole food - 100% fat.  Olive Oil is fattening at 120 calories per tablespoon.  Olive oil is deficient in nutrients - the vitamin and mineral content of olive oil is very small due to the discarding of the protein during extraction...You might want to add nuts, seeds, or avocados...because I have homemade Almond/Cashew/Pumpkin seed milk in the morning and Walnuts and Brazil nuts at lunch, I prefer a half of an avocado for healthy fat in my salad. My favorite expert on Nutritarian living, Dr. Fuhrman, says healthy fats help our bodies to absorb the carotenoids, plus all the additional health benefits that come along with eating nuts, seeds, and avocados regularly, like lowering cholesterol and reducing the risk of heart disease.  Additionally, nuts, seeds, and avocados provide additional satiating power to salads, which contributes to maintaining a healthy weight.  Dr. Furhman says that many studies now confirm that eating nuts, seeds, and avocados as part of a meal, contrary to popular belief, does not promote weight gain.  Blending nuts, seeds, avocados, fruit, vinegar, herbs, and spices into a salad dressing not only makes your salad taste great, but also increases its nutritional value.  I’ve lived on this diet for over 30 years.  I was SO thrilled to read Dr. Fuhrman’s books that confirm that my research over the years was accurate.


Enjoy this delicious meal!!













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