Blog Archives

45 Minute Chili with Vegan Option

Several people have asked for my super easy chili recipe, so here it is:


Ingredients (makes 4-6 servings)

1 pound ground beef

2 cans kidney beans (drained)

2 cans tomato sauce

5-6 cloves of garlic

2 jalepenos

2 green bell peppers

1 large red onion

Chili Powder

Cayenne Pepper

Salt and pepper


Sour cream

Grated cheese



Chop the vegetables and add to a large skillet or non-stick pot

Use caution when cutting the jalepenos. If you don’t want hot chili, remove the seeds.

Add ground beef. Season with salt, pepper, chili powder, and cayenne.

Saute until beef is thoroughly browned.

Add tomato sauce and kidney beans

Add more chili powder and cayenne pepper until you have achieved your desired level of heat.

Simmer covered for 15-20 minutes.

Serve with sour cream and grated cheese (optional). Also goes great with cornbread.


I have a vegan variant to this recipe. I use tempeh and add corn as an extra veggie.

If you use tempeh, chop it into small squares. Add grapeseed or another flavorless oil. Then add chili powder and saute until tempeh cubes are completely covered in chili powder. Then add vegetables and saute until onions are translucent. Follow the recipe from there.

I’ll post a picture of my chili the next time I make it, probably next week.

Magic Chicken Vegetable Soup

Not your grandma’s chicken soup. I make this soup when my husband or I aren’t feeling well. It’s easy to make, and fast. Yes, you can roast a chicken and make broth but this soup is for days when you don’t really feel like doing much. Before I was gluten free, I would add Grandma’s Frozen Egg Noodles, and it was delicious.

I pair the soup with Against the Grain’s baguettes and make garlic/basil butter for the bread. Delicious.


1 pound chicken, chopped into small pieces

2 green bell peppers

1 bulb garlic, peeled and chopped

1 red onion

Bag of frozen veggies (peas, carrots, corn)


6 small red potatos

Olive oil

Ginger root

Lemongrass stalk





Heat olive oil in a pan or pot. Add garlic, onion and bell pepper. Saute chicken until thoroughly cooked.

Chop ginger root into small pieces. Cut up lemongrass stalk and grind lemongrass. Add to chicken.

Add rosemary, sage, and thyme. I use fresh herbs but dried will also work well.

When chicken is cooked, add chicken broth. I use 2 quarts. Add potatos. Simmer 30-45 minutes.

Add salt and pepper to taste.



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