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Veggie Lover Chili

Hannah Fleming

Veggie Lover Vegan Chili

When it comes to chili I’m very indecisive with what veggies I want to use, so I end up using all of my favorites (or whatever is in the fridge)! I modified a recipe I found on one of my favorite sites, and got to chopping.


1 Zucchini
1 Yellow Squash
2 diced celery stalks
½ chopped onion
2 cups vegetable broth
1 can Sweet Corn drained and rinsed
1 can Kidney Beans drained and rinsed
1 can Blacked Beans drained and rinsed
2 cubed potatoes (I used 1 sweet, 1 yukon)
3 tablespoons Chili powder
1 tablespoon Cumin
2 tablespoons Paprika


 Total Prep Time: 20 Minutes

1.     Prep veggies:
      a. Cube: zucchini, squash and potatoes Slice, dice and chop all veggies. Rinse and drain beans and corn.
      b. Chop: onion.
      c. Drain and rinse: beans and corn
2.     Sautee onions in oil or water. I sautéed them right in the bottom of my 20 Qt pot.
3.     Once onions are sautéed, add in seasonings and stir thoroughly.
4.     Add in veggie broth, squash, zucchini, celery and potatoes.
5.     Cover and let simmer until the potatoes are softened, stirring occasionally.

Serve with your favorite tortilla chips or corn bread.

Some  other great additions: tomatoes, kale, spinach, fake meat, and topped with avocado or vegan cheese.

Let me know if you try it out, or have any suggestions for your favorite chili!