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Chili - shh … it's vegan


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This chili is made with dried beans, I think they are the best to use, they contain less salt than canned beans, and less processed. Don't let the soaking time discourage you!

How to read recipes

This recipe, like most of mine, is laid out in a clear and concise way to make it easier on the cook. All our recipes in professional kitchens are clear and concise, making sure that every time they are executed, they stay consistent. The ingredients are always laid out in the order they will be utilized, from top to bottom. They mimic the method so you will find it easy to read and produce. As in the kitchen and in life, mise en place is key, always read the recipe through, get all your ingredients out, and produce cut before you begin.


yield - 1 gallon

1 1/2 c dried kidney beans

1 c dried pinto beans

1 qt water

2 ea lemons, juiced

2 T apple cider vinegar


1 c cracked beans (or add an additional cup of pinto beans above)

1 qt water

1 ea lemon, juiced

1 T apple cider vinegar


1/4 c olive oil

2 ea onions, diced

1 t salt

cracked black pepper

1 t paprika

1 t granulated garlic

1 t cinnamon

2 T oregano

1 T sage

2 T chili powder

1 ea green pepper, diced


3 oz tomato paste


28 oz canned diced tomatoes

All soaked beans, drained and rinsed til water runs clear

All cracked beans, drained and rinsed til water runs clear

2 ea sweet potatoes, peeled, large diced

1 qt vegetable stock

1 qt water

3 ea bay leaves

1 t salt

2 T chili powder

  1. Begin by soaking whole dried beans in water, lemon juice and apple cider vinegar (note) Let sit overnight

  2. The next day, drain and rinse beans thoroughly until water runs clear

  3. Begin soaking cracked beans, and let sit while you gather ingredients and cut produce

  4. Gather all other ingredients and cut all produce

  5. Heat large pot over medium flame

  6. Add oil to pan and let coat bottom of pan

  7. Add onions and allow to cook slightly

  8. Add all spices and stir together, allowing spices to warm and flavor to develop

  9. Add green pepper and allow to cook until onions are translucent

  10. Add impossible meat, let cook until brown

  11. Add tomato paste and stir to coat all ingredients, let cook at least 2 minutes

  12. Add remaining ingredients, stirring to incorporate all

  13. Bring to boil, let simmer 45 minutes, covered

  14. Let simmer uncovered 25 minutes to an hour

  15. Check for seasoning, add more spice or salt to taste

Note: Can be served as is, or with sour cream and cheese; vegan or not)

Soaking Beans

Beans, beans, they're good for your seriously they're really good for your heart."

I understand, beans are the wonderful fruit... and they give you bloating and upset stomachs sometimes, but I can't help my love of beans, especially because they are so nutritious.

“I'm here to defend beans!"

The reason beans get a bad association with them, is that beans contain oligosaccharides.

Here is a bit from the The Vegan Bodybuilder's Guide to Farting and Bloating – Jacked on the Beanstalk, I found this last year and it changed my mind on beans and their downsides, I now soak my beans in citric acid (lemon juice) or vinegar always.

"Cruciferous veggies are bad for gas because they’re high in a sugar called “raffinose” which we lack the necessary enzyme needed to break that s&*$ down. So when raffinose passes through our digestive tract in “whole” form, it ferments in the lower intestine, causing all kinds of uncomfortable farty, bloated times! And FYI – it’s not just cruciferous veggies that contain raffinose. Yams and sweet potatoes also rock out at Fart-a-Palooza. Beans contain oligosaccharides, this sugar molecule is similar to raffinose meaning that our bodies can’t fully break it down. And much like the other undigested sugar molecules, oligosaccharides like to sit in our guts to ferment and create fart/bloat city. But before you go chalking up another reason to hate on beans, it’s worth noting that these same sugar molecules also act as a “prebiotic” meaning they support the growth of those GOOD bacteria we talked about earlier aka they assist the probiotics in performing their job in the colon/large intestine. "

I stumbled upon this site and I never looked back! Thank you Samantha !

Soaking beans in water for long periods breaks down the outer membranes of the beans, which releases the oligosaccharides into the water, which can then be rinsed off. Fewer oligosaccharides, less gas. I add the additional benefit of acid (citric or vinegar, sometimes both) to further that process.

There are so many studies in the beans world, soaking times, what to soak in, pressure cooking, how long to cook, etc. it is fun to learn about, more links below :

Cracked Beans

To get even more benefit from beans I decided to mill them, would that make cooking beans quicker and easier, and more importantly would it breakdown the oligosaccharides even more and eliminate the bloat all together? In my small amount of time researching and eating a lot (A LOT) of

beans, I believe we have a wonderful product that makes eating and cooking beans quicker and easier!

Cracked beans are dried beans that have been roughly milled. I added them to the chili to give it more body and more of a toothy bite because it is vegan. Cracked beans are a great, easy and quick way to add protein to any soup or stew, and also make a great side dish cooked in the style of rice. We are developing this product so we can share it with all of you! Stay tuned for more information regarding our cracked beans!


Meli Alexander

Chef and Creator

Meli is a professionally ​trained chef in fine dining high end resorts.  She has worked for 15 plus years through all aspects of hospitality, always pushing for perfection.  With a strong sense of creativity and passion for style, her knowledge for all things culinary is vast.  She has met people from all over the world, cooked along side some great chefs, and traveled to the best restaurants, she is here to share her stories, recipes, and more with you, in hopes that you will do the same.

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