Eating plant based foods one day a week has positive impact!

Fall season is here, and boy do I love me some chili! One of my favorite chili recipes is vegetarian.

Vegetarian Chili


1 Tbsp avocado oil

1 cup onion, diced

2 Tbps. Garlic, minced

1 red pepper, diced

1 green pepper, diced

1 8oz package Upton’s Chorizo Style Seitan (optional)

2 28oz cans diced tomatoes

1 15oz can black beans, rinsed and drained (no salt added)

1 15oz can pinto beans, rinsed and drained (no salt added)

1 15.25oz can corn, no salt added

1 29oz can hominy, rinsed and drained

1 Tbps. Oregano

1 Tbsp. Italian Seasoning

1 Tbsp. Chili powder

1/2 Tbsp Cayenne Pepper

Salt to taste (add the salt at the very end)

2 teaspoon Tabasco Sauce

Cooking Instructions

1.    Heat the avocado oil over medium heat.

2.    Add onion, garlic, and bell pepper and saute for 3-4 min until the onions are translucent and the peppers begin to soften

3.    Add the seitan and cok an additional 3 min

4.    Add the remaining ingredients to the pot, lower the heat to medium low and simmer for 30-40 min

Salt tip- Add the salt at the very end when cooking, helps minimize the use of salt since it’ll be laying on the top of the food, verses absorbed. When it’s absorbed you don’t taste it as much and tend to use more.

Eating plant based foods one day a week has a positive impact on your health and the environment!

Would love to hear what you think about the recipe, please do tell!

Vanessa Flores