Delicious Vegan Chili

by Angela (Oh She Glows) on May 9, 2010

Good evening!

Brrrrr… is FREEZING outside again today! The winds were super high (40-50 km/hr) and it was just blistery outside. I think it only got to 5C today. Eric and I bundled up and braved the cold for a quick bike ride.

It sure looked nice outside though…


We both had to wear two sweaters and a jacket and we were still freezing!


We managed to squeak out a speedy bike ride, despite wanting to turn back several times.

The bike ride:

  • Time: 26:20 mins
  • Distance: 4.40 miles
  • Avg speed: 10 mph
  • Max speed: 17.4 mph
  • Ascent: 301 feet

We did a combo of road and trail once again. The trail was fun and it blocked the wind a bit, but it also blocked the sun!

Our hands were FROZEN and red and my toes were starting to go numb when we returned!

Crazy, that just a few days ago it was 26C.


However, it was energizing (once it was all over!), so I am glad we stuck it out. :)

I forgot to mention to you guys, I have been using a new mantra when I swim lately! Sometimes, I jinx myself and start thinking negative thoughts about my performance when I am in the pool. If I have a few bad laps and I am not ‘in the zone’, I find that it is a slippery slope. Once I start thinking I am doing bad, that leads to more bad laps…

So lately I have been repeating a mantra in my head:

‘You are strong, you are powerful, you are capable. You are stronger than you know.”

I repeat it over and over and over and it really makes me perform better. I used to use mantras when running, but it can apply to anything in your life.

Delicious Vegan Chili

IMG_6629 (2)

Adapted from Maintenance with Ashley.


  • 1 tbsp oil
  • 1-3 cloves garlic, minced (I used 1)
  • 2 bell peppers, chopped
  • 1 sweet onion, chopped
  • 3 carrots, chopped
  • 1 tbsp cumin
  • 3 tbsp chili powder
  • pinch sea salt
  • pinch cayenne
  • 1 can each: black beans, white kidney beans, red kidney beans (rinsed) (I used 1 large mixed can)
  • 1 can diced tomatoes with juice
  • 2 tsp oregano
  • 1 can organic mushrooms, drained
  • 1 tbsp unsweetened cocoa powder 
  • juice of 1 lime (optional, I didn’t include)
  • Secret Ingredient –> 2 tbsp CHIA SEEDS (it thickens up the sauce soooo much!)

Directions: In a large pot, add the EVOO and heat over medium. Add garlic, peppers, onion, carrot and sauté until everything is soft, approximately 5 minutes. Add the rest of the ingredients, cover, and cook for about 30-40 minutes on low to medium heat.

It was amazing!! Check out this video of our meal. (Edit: Video seems to be taking a while to load?)


I loved how much the chia seeds bulked up the sauce…


I made this a ‘low bean’ chili because Eric is not a bean fan. So I just used 1 large can of mixed beans.

Thanks to everyone who sent me a chili recipe on twitter today! Now I have enough recipes to make for the rest of my days. ;)

I’m off for a hot bath. Here’s to a warmer start to the week!

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{ 2 comments… read them below or add one }

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Noreen March 17, 2018 at 11:44 am

I have made this recipe several times and I love it! It’s so affordable, yummy and easy to make and I always have the ingredients on hand.


Angela (Oh She Glows) March 18, 2018 at 2:26 pm

Hey Noreen, I’m so glad you love it so much. I agree it’s a great pantry recipe as well :)


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