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Vegetarian Chili

Week 18 - Food - A Healthy Change

Photo By Fiona Dawkins

Yield: Serves 8


• 1 tbsp coconut oil
• 2 large onions, finely chopped
• 1 cup celery, finely chopped
• 2 cups carrots, grated
• 2 cups zucchini, grated
• 2 large colourful peppers, chopped
• 1 cup broccoli stalks, chopped
• 8 garlic cloves, crushed
• 3 tsp chili powder (I use 2 tsp.)
• 2 tsp cumin powder
• Mineral salt and pepper to taste
• Touch of cayenne pepper
• 2 cups fresh tomatoes
• 1 can stewed tomatoes
• 1 can tomato sauce
• 1 can tomato paste
• 1 cup kidney beans, ideally previously soaked and/or sprouted or 1 can of
kidney beans
• 1 cup white beans, ideally previously soaked and/or sprouted or 1 can of
white beans
• 2 tbsp coconut cream or 1 can of coconut milk (Almond milk works as well)


Sauté onions, celery, and carrots in coconut oil over low to medium heat until
tender. Add zucchini, peppers, and broccoli stalks. Stir for about 10 minutes making
sure the vegetables do not burn. Add water if necessary. Next, stir in remaining
ingredients, turn down heat to minimum and simmer for 1 hour.

If you like these recipes, check out Michale Hartte’s BASc, (Nutr), NNCP new book, “The Fit n Healthy Plan – The healthy diet and lifestyle plan made easy!” for more recipes. Learn more about how to get fit and healthy!