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Vegetarian Chili


2 tbsp EVOO

1 large onion

1 tsp minced garlic

1 can diced tomatoes or 3 large tomatoes, chopped

2 medium carrots, chopped

2-3 stalks celery, chiopped

1 tsp cumin

1 tsp coriander

1 tsp Peachy herb mix

2 tbsp cider vinegar

1 14 oz can re-fried beans

3 15 oz cans beans (white cannellini beans, pinto, kidney, navy beans, etc) whatever you prefer

2 cups unsweetened almond milk, coconut milk (or cow’s milk)

1 cup frozen spinach or baby kale (optional)

2 tsp cayenne pepper (optional)

Salt and pepper to taste

1 cup chopped cilantro (optional)

Grated cheese for garnish (optional)


Heat oil in a large soup pot, add onions and garlic, cook for 2-3 minutes.

Add carrots and celery, continue to cook for 3 minutes.

Add tomatoes, herbs, vinegar and cayenne, stir, mix well.

Add re-fried and canned beans, milk and frozen spinach.

Let simmer on low/medium for 15-20 minutes.

Sprinkle with grated cheese and more cilantro upon serving.

Serve on quartered, cooked (baked or steamed for 15-18 minute) spaghetti squash.

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