Vegan Chili

By Suhail Rivera, JD, founder of Alkaline Herb Shop

Ingredients:

1 cup walnuts | soaked overnight, crushed in a food processor
1 cup mushrooms | cleaned, chopped
1 cup chickpeas | cooked
¼ cup yellow onion | minced
¼ cup red bell pepper | chopped
¼ cup green bell pepper | chopped
¼ cup green onion | sliced
4 to 6 cherry tomatoes | sliced in half
1 tsp onion powder
1 tsp savory
1 tsp thyme
2 tsp achiote
1 tsp oregano
1 tsp basil
¼ tsp cayenne pepper
1 tsp sea salt
1 tbsp grapeseed oil
2 cups spring water

Instructions:

Add grapeseed oil to a medium sized saute pan, turn heat to medium high, add mushrooms and saute for 3 to 4 minutes, until brown.

Add onions, peppers, walnuts, cherry tomatoes, chickpeas and seasonings, cook on medium heat for an additional 3 to 4 minutes.

Add water, then lower heat to medium low, and cook for an additional 10 minutes.

Serve with Alkaline Cornbread from the Alkaline Vegan Cookbook.

Suhail Rivera, JD, is the founder of Alkaline Herb Shop. She has spent years sourcing, handling, and selling the herbs she writes about, working directly with growers and third party testing labs. She holds a Juris Doctor. She is not a medical professional. This article is for general information only and is not medical advice. Talk to your doctor or pharmacist before starting any herb, especially if you are pregnant, nursing, taking medication or managing a health condition. Read more about her and the store on the About page.