• PREP TIME | 15-20 MINS

You’ll hardly notice this chili is vegan and gluten free. Warm and spicy, this dish develops a great sauce while cooking and it’s so versatile too. Serve with warm cornbread and a crisp green salad.

Double Duty Recipe: Serve chili with fried eggs, hot sauce, and warm tortillas, or spoon over spaghetti and shower with cheddar cheese for a couple of different meals later in the week.


  • 2 tablespoons extra virgin olive oil
  • 2 stalks celery, diced (about 1 cup)
  • 1 medium poblano pepper, diced (about 1 cup)
  • 1 medium yellow onion, chopped (about 2 cups)
  • 2 cloves garlic, minced
  • 2 cups organic vegetable or chicken broth
  • 14-ounce can black-eyed peas, rinsed and drained
  • 14-ounce can garbanzo beans, rinsed and drained
  • 14-ounce can navy beans, rinsed and drained
  • 14-ounce can kidney beans, rinsed and drained
  • 14-ounce can diced tomatoes and the juices
  • 3 tablespoons chili powder
  • 1 tablespoon fresh parsley, chopped fine
  • 1 tablespoon fresh thyme, minced, or 1 teaspoon dried
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper, more if you like it hot
  • 1/2 teaspoon sea salt
  • Black pepper to taste


  1. Pour the oil into a Dutch oven or a large pot on medium heat. Add the celery, pepper, onion, and garlic. Sauté for 7-10 minutes or until the vegetables are tender.
  2. Add the broth, beans, all of the herbs and spices. Cover and simmer for 1 hour.
  3. Uncover and simmer for 30 minutes longer.