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3 Bean Chili

I know you might be thinking it's still hot outside.  Well, I love chili and I can have this all year round.  So enjoy!

1 (15oz) can of black beans
1 (15oz) can dark red kidney beans, rinsed
1 (15oz) can cannellini beans, rinsed
1 medium red onion, diced
1 large green pepper, seeded and chopped
1 large red pepper, seeded and chopped
1 large orange pepper, seeded and chopped
1 jalapeño pepper seeded and chopped (for a little kick keep some of the seeds)
1 - 28 oz can of petite diced tomatoes
1 cup vegetable stock or broth
2 cloves  garlic crushed and chopped or 2 tsp  garlic powder
2 tablespoons ground cumin
2 tablespoons chili powder
1 tsp sea salt
1 tsp black pepper
2 tbls oil (olive, canola or any oil of your choosing)

  1. In a deep cooking pot over medium high heat, add the oil to the hot pan.  Add onion, peppers and garlic to the pan, sauté vegetables for 3-5 minutes until desired tenderness.  I like my veggies softened but still a little firm. 
  2. Add tomatoes, vegetable broth, black beans, rinsed red kidneys and rinsed cannellini beans, stirring well to combine all the contents in the pan.
  3. Now add seasonings to the chili.  Add cumin, chili powder, salt and pepper. 
  4. Simmer the chili over low heat for about 15 minutes. 

This recipe serves up to 4 people.  Now I like to add toppings to my chili, I add homemade vegan sour cream and vegan cheese.

Vegan Sour Cream

Vegan Sour Cream

Vegan Chocolate Pudding

Vegan Chocolate Pudding