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The staple vegan chili

BY CAROLINE EGGERS - ceggers@perutribune.com

As a mostly raw eater, I am constantly running out of food. And as a newspaper reporter, I am constantly out of energy to want to make trips to Kroger.

So that’s when I turn to my staple vegan chili.

Chili is one of the few things I cook. It’s easy, nutritious and I always have the ingredients on hand.

All you need is oil, frozen veggies, beans and spices.

You can experiment with endless variations, but here is my go-to.

Staple vegan chili:

grapeseed oil

bag of frozen veggies

black beans

chili powder, onion powder, and extra cayenne pepper

any vegetables from your fridge


I’m a firm believer in conducting every cooking venture with a solid album. I recommend “Boxing the Moonlight” by Mister Heavenly if you haven’t heard it yet. It’s quirky, cute and full of energy.

Place a pot on the stove and turn the heat up to a three or equivalent. Cover the bottom with the grapeseed oil, and toss all of the frozen veggies in first, stirring occasionally. Depending on who is at your dinner table, add more veggies, but you can never have too many vegetables anyhow!

As the veggies quickly heat up, I may toss in any vegetables that are starting to turn bad from my fridge in the mix to avoid waste.

Then I add a can of beans and spices, and stir until everything is nice and warm.

And voila! Instant healthy dinner (and leftovers), and minimal mess.