Chili is a one-pot, satisfying, hearty solution to the ever-nagging question “what’s for dinner?”.  This is one of my favorite go-to dishes, especially for potlucks, football games, movie night, or dinners for the week. And not only is chili amazingly yummy, it’s also packed with an impressive resume of plant-powered goodness.

Just to name a few…

The pinto and black beans contain:

The garlic and onions contain:

 The tomatoes and lime juice contain:


Vegan, gluten-free, dairy free

Recipe by Jentry Lee Hull

Yields ~8-10 servings


  • 2-4 tsp. avocado or olive oil
  • 1 large red or yellow onion, diced
  • 4 cloves garlic, minced
  • 1 jalapeño, seeded and diced
  • 2 bell peppers, seeded and diced
  • 1 ½ cups frozen corn, thawed
  • 1-14.5oz. can diced tomatoes, no salt added
  • 2-14.5oz. cans tomato sauce, no salt added
  • 5oz. veggie broth or water*
  • 3 cups (or 2-15oz. cans) cooked black beans, rinsed and drained
  • 3 cups (or 2-15oz. cans) cooked pinto beans, rinsed and drained
  • 1 Tbsp. chili powder
  • 1 tsp. paprika
  • 1 tsp. cayenne
  • 1 tsp. pink Himalayan salt, or to taste
  • red pepper flakes, to taste (optional)
  • Juice from 1 lime


  • In a large stock pot over medium heat, sauté diced onion in avocado/olive oil for a couple minutes until onion begins to caramelize.
  • Add minced garlic, stir and sauté for another minute. Be careful not to burn.
  • Incorporate diced jalapeño, bell peppers and corn. Sauté for another 5 or so minutes, stirring occasionally, until corn begins to brown.
  • Add diced tomatoes, tomato sauce, and veggie broth. *No need for a measuring cup, just fill one of the tomato sauce cans with broth/water and add to the chili.  Let simmer for about 5 minutes.
  • Incorporate beans and spices, and simmer partially covered for another 10-20 minutes on low-medium heat. Stir occasionally to prevent sticking or burning.
  • Add fresh lime juice and adjust seasoning to taste.
  • Transfer to serving bowls, top with Cilantro Lime Cashew Crema and enjoy!


  • If you prefer a chunkier chili, swap out one of the tomato sauce cans for another can of diced tomatoes.
  • If you prefer a soupier chili, add more broth, tomato sauce or a can of enchilada sauce. Just keep in mind you may need to adjust your seasonings accordingly.




Vegan, gluten-free, dairy-free

Recipe by Jentry Lee Hull


  • 1 cup raw cashews soaked*
  • ¼ cup lime juice
  • 1 Tbsp. apple cider vinegar
  • 1 Tbsp. nutritional yeast
  • ½ tsp. pink salt
  • small bunch of cilantro
  • 1-2 Tbsp. water, to thin


  • *Boil water and soak cashews for 10 minutes, or soak cashews for at least 1 hour at room temp.
  • Combine all ingredients in a high-powered blender or food processor, and blend until creamy and smooth (for about 1-2 minutes).
  • Adjust seasoning to taste and keep chilled until ready to serve.
  • Store leftovers in an airtight container in the fridge for 5-7 days.


Thrive on,

Coach Jentry