Good evening!
Brrrrr…..it 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
Adapted from Maintenance with Ashley.
Ingredients:
- 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!
I just want to say that I’ve made this chilli now about 5 times and it is excellent. The only thing I change up is adding two jalepenos, a whole chopped up zucchini, hot sauce, and a bunch of crushed red pepper. It is always amazing! Thank you!
I just made the chili for a football Saturday! My husband, 2 boys (11 and 12) and I loved it!! I added the lime and the chia! Awesome!
Thanks so much for sharing this. I’m still a meat eater, but my wife is vegan (mostly) and I really enjoy changing up an old family favorite and making it healthy. I made some variations (cause I don’t like mushrooms, black beans and couldn’t find chia seeds) and it has been a huge hit. Even the time I was ‘winging’ it and accidentally put a TABLESPOON of Cayenne Pepper (my wife actually loved it while crying and dabbing the sweat off her head (laugh))!
I linked back to your site, so you might get a pingback.
Thanks again!
I made this chili and it was great. Tasted like a hug. :)
I know this is a bit of a lame question…but what does EVOO stand for? I’m anxious to make this recipe this weekend. My boyfriend and I are chili fanatics and I’ve yet to venture into making it homemade since I’ve gone vegan. :)
Not a lame question at all, I should have clarified!
Extra virgin olive oil :)
Looks great, but what’s EVOO? Directions say “add the EVOO” as if it were clear what that is, yet this is the only mention of it.
Sorry, but where’s the liquid in this recipe. It’s coming out like paste?
Nan
You are right! The chili was AMAZING! Thanks for the recipe. I will make it again and again.
Thank you for this recipe! My office is hosting a chili taste-off on Friday, so I made this as a test drive tonight – it was delicious albeit a bit more spicy than I expected (why didn’t I think 3 TBSP of chili powder would have a kick?)! The spiciness was a mild hurdle, though, as my family still asked for seconds and just ate a bit slower than usual. For the office event, I think I’ll use only 1 TBSP of chili powder because I work with wimps.
Oh, and Nancy, I was afraid the chili would come out too dry, so I added 3/4 cup of water and cut the chia seeds down to 2 teaspoons instead of Tablespoons. It came out stew-like.
How many does this serve?
Is this mild or hot?
Thanks!
Thank you so much!! I’m 17 and have been struggling with weight, plus I have celiac disease. I didn’t know how fun being vegan could be! You’re an inspiration ;D
Looks like a great recipe and am going to try it! Quick question though- how many servings does this recipe yield? Just planning my groceries for the recipe and figured I’d freeze extras for later on, so I just want to make sure I get enough. Thanks so much!
This was my first attempt at making a vegan chili and it was awesome! I added a bit more garlic, cumin and chili powder along with a dash of organic red wine based on what I’ve made in the past and it was perfect. Thank you for sharing your wonderfully tasty and healthy recipes!
This is an amazing chilli recipe.. I’ve made it several times and each time it gets better. My boyfriend’s mom suggested the recipe to me last year and added our own touch of tossing in some cashews towards the end to give it some creamy nutty flavor! I also combine the spices from this recipe with a few ideas from my parents Cincinnati Chili recipe by adding cinnamon and a hint of allspice. Definitely a favorite!
does this recipe not use any broth? seems really thick to me
I have loved making Vegan chili for a while now and never tried adding Chia seeds. Great idea! I love your “instant” chia pudding recipe.
Do you think this will work well in a crock pot with the chia seeds? I plan to try this tomorrow. Will post if the crock works…it’s a must with the schedule tomorrow. :-)
Hello, just wanted to let you know I used this recipe tonight with a couple tweaks (italian seasoning instead of oregano and a lot of it because I love seasoning; only a big can of black beans; more garlic because half of the onion I had bought was weird lol; and I did put in the lime) and it tastes great to me. I am bringing it into class tomorrow for a chili cook-off. Honestly I didn’t even want to enter it because I’m the only vegan, but I’ll see how it goes!
Also, I did add a package of vegan ground meat stuff from Beyond Meat, therefore I had to add some vegan broth to keep it more moist. Oops so I guess I really tweaked this recipe beyond recognition. Still, it turned out yummy and I love the chia seeds! Thanks!
LOVE THIS! It was delish, thanks again Angela for another awesome recipe! <3
Does this recipe need more liquid? I’ve made it many times over the years and I’ve ALWAYS had to add some tomato sauce and/or water. Not sure if I’m doing something wrong. What size can of diced tomatoes? I usually use 2-14oz cans with the liquid and it’s STILL very thick without using extra sauce or water. Help?
This is our family go to always an easy favorite. It now has become our go to meal to bring to a family going through a tough time, death, health crises or other life event. I include a copy of the recipe just in case there may be food issues – always a huge hit! Thank you Angela for this now staple of our home!