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Vegan for the Holidays

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Vegetarians in Paradise

Vegetarian Essays/Vegan Essays


Doesn't every New Year's celebration have a high-spirited, spring-loaded pack of vegans ready to party? If not, invite them over to Vegetarians in Paradise for the chili adventure of the year!

Compared to other festive occasions, the annual New Year's celebration has a unique vibe of its own --it's the only time people say goodbye to an old year. And welcoming the new one with the grand countdown as the clock strikes midnight--well, that's the fun part, especially when the festivities are full of hugs, kisses, and perhaps a few bars of Auld Lang Syne.

But what should we serve a throng of hungry guests during the lively festivities? No problem! We put a kitchen full of innovative chefs together and asked what they thought about a Chili Bash for a New Year's celebration.

They loved it! The consensus of chefs was a positive vote to put chili on the New Year's menu. It didn't take much convincing to tease a chili recipe from these generous chefs--and what an inventive collection of chili recipes we've assembled!

A baker's dozen of wildly creative chefs share their favorite chili recipes to set your tongue a-sizzlin'. Some are truly fiery hot, some mild and savory, but all are deliciously flavor-soaked and memorably enticing.

Prepared in advance, chili allows the host to set up a self-serve chili bar and enjoy mingling with the guests, making chili the ideal choice for a New Year's gathering.

Because guests love to add toppings to the chili bowl, they might enjoy a few add-ins placed close to the chili. Here are a few suggestions:

    Shredded vegan cheddar or Jack cheese
    Chopped onions
    Well-drained corn kernels
    Chopped or sliced olives
    Sliced green onions
    Bottles of hot sauce or Tabasco

Here's to a memorable Chili Bash to say Happy New Year in true vegan style! Following is a banquet of cutting edge chili recipes to test your daring, adventurous nature.


Carrie Forrest Carrie Forrest is the creator of the popular blog Carrie On Vegan. She began blogging in 2009 and shares a mountain of tasty recipes that focus on whole plant-based foods with a minimum amount of oil, salt, or added sugars.

Carrie has an undergraduate degree in English and a graduate degree in business. Not content with stopping there, she is busily working on a master's degree in public health nutrition with plans to teach people how to eat and cook for excellent health.

Her interest in vegan cooking paved the way to her latest endeavor--a healthy cooking app for iPhones and iPads. Now you can take Carrie's recipes anywhere you go with the convenience of an iPad or iPhone. Check Vegan Delish at http://www.vegandelish.com

Carrie welcomes readers and fellow bloggers and can be reached at carrieonvegan@gmail.com

Tempting Tempeh Chili


4 servings

    1 onion
    1 red bell pepper
    1 cup button mushrooms
    3 cloves garlic
    2 tablespoons water
    8 ounces (226g) tempeh
    2 cups (480 ml) low-sodium vegetable broth
    3 cups (720 ml) cooked or canned pinto beans
    1 cup (240 ml) crushed tomatoes
    1 small bunch fresh parsley
    1 avocado (optional, for topping) or World's Easiest
    Guacamole (see below)


  1. Chop onion and pepper. Slice mushrooms. Mince garlic.
  2. In a saucepan, bring water to a boil. Add onion (setting aside a few tablespoons for topping) and cook over medium heat for 3 to 4 minutes. Add pepper, mushrooms, and garlic. Cook for an additional 3 to 4 minutes or until vegetables are soft. Add another tablespoon water if mixture starts to become dry.
  3. Crumble tempeh and stir into vegetables.
  4. Rinse and drain beans and add to the pan along with broth and crushed tomatoes. Stir to blend. Bring mixture to a boil, reduce heat, and simmer for 8 minutes.
  5. Pull leaves off parsley and chop. Serve chili hot, sprinkled with parsley. Top with sliced avocado or guacamole, if desired.
  6. Alternatively, this chili can be made in the slow cooker. Simply combine all of the ingredients and cook on low for at least 6 hours. When cooking is complete, stir in the fresh herbs and top with sliced avocado or guacamole.

World's Easiest Guacamole

    2-3 ripe avocados
    1/2 onion, chopped
    2-3 tablespoons fresh lime juice

    Mix all ingredients in a bowl.


Zel Allen Zel Allen is the author of two cookbooks: Vegan for the Holidays and The Nut Gourmet. For the past 15 years, she has partnered with her husband, Reuben, to write and publish Vegetarians in Paradise, an online vegan magazine. Zel's recipes and articles can be found in Vegetarian Journal and Vegan Health and Fitness Magazine. Zel also teaches vegan cooking classes with her husband, Reuben, at Glendale Community College Community Services and offers classes in many county libraries.

To find more information about Vegetarians in Paradise, recipes, articles, and Zel's cookbooks visit http://www.vegparadise.com.

Zel likes to bring in the New Year with a flamboyant bowl of homemade, well-seasoned "chili." While this robust meal is not actually chili as we know it, it might well be considered Southern Italy's lusty counterpart. It's even tastier when made a day ahead. This recipe fills a 6-quart crockpot to the brim, but can also be made in an 8 to 10-quart stockpot. For the perfect finishing touch, prepare the easy-to-make Homemade Parmesan to spoon over the top. It's as Sicilian as it gets!

Sicilian Chili


Yield: 8 to 10 generous servings

    2 medium onions, chopped
    1 red bell pepper, chopped
    1 green bell pepper, chopped
    5 cloves garlic, minced
    2 1/4 cups (540 ml) water, divided

    2 large tomatoes, chopped
    1 (28-ounce/794g) can diced tomatoes
    1 (8 ounce/226g) can tomato sauce
    1 (6-ounce/169g) can tomato paste
    1 teaspoon dried basil
    1 teaspoon dried oregano

    2 (15-ounce/424g) cans chickpeas, drained and rinsed
    1 (15 ounce/424g) can kidney beans, rinsed and drained
    1 large zucchini, chopped
    1 (6-ounce/169g) can pitted black olives, cut in half
    2/3 to 1 cup (169 to 240 ml) pitted green olives, cut in half
    1 1/2 teaspoons salt
    Pinch cayenne
    Freshly ground pepper

    Homemade Parmesan (recipe below)
    Shredded vegan mozzarella

  1. Cook and stir the onions, bell peppers, garlic, and 1/2 cup (120 ml) of the water in an 8 to 10-quart (8 to 10 liter) stockpot over high heat for 7 to 9 minutes, or until the vegetables are softened and the onions are transparent. Add 1 or more tablespoons of water as needed to prevent burning.
  2. Add the fresh and canned tomatoes, tomato sauce, tomato paste, basil, oregano, and the remaining 1 3/4 cups (414 ml) water and bring the mixture to a boil, stirring frequently. Decrease the heat to medium and simmer about 10 to 15 minutes to cook the tomatoes and develop the flavors.
  3. Add the chickpeas, kidney beans, zucchini, and olives and simmer another 10 minutes or until the zucchini is fork t
  4. ender. Season with salt, cayenne, and pepper. Serve with Homemade Parmesan and shredded vegan mozzarella on the side.

Homemade Parmesan

Often I've come to rely on a sprinkle of vegan Parmesan to add sparkle to a dish, soup, a casserole, or an appetizer. With only five ingredients, this recipe is almost instant to make and tastes enough like the real thing to put the Italian touch on everything from pizza to minestrone and a host of holiday or everyday dishes.

    1 cup (240 ml) almonds
    1 tablespoon plus 1 1/2 teaspoons nutritional yeast flakes
    1 teaspoon onion powder
    1 teaspoon salt
    1/2 teaspoon garlic powder

  1. Put the almonds in a food processor. Process until they are finely ground, yet still retain a bit of texture, stopping occasionally to scrape down the work bowl. (Avoid over-processing or it will turn into almond butter.)
  2. Add the nutritional yeast, onion powder, salt, and garlic powder and pulse until well mixed. Transfer to a covered container and refrigerate until ready to use. Covered and refrigerated, Homemade Parmesan will keep for 3 months.

Option for Crockpot Chili
Prepare Step #1 in a skillet. Transfer the onion, pepper, and garlic mixture to the crockpot and add the remaining ingredients. Mix well and cook on low for 6 to 8 hours. Adjust the seasonings and serve with Homemade Parmesan and shredded vegan mozzarella on the side.


Laura Theodore Laura Theodore is an award-winning jazz singer and songwriter and actor who became interested in vegetarian cooking over 20 years ago. She is the on-camera host and co-producer of the Jazzy Vegetarian Cooking Show on PBS, a show in its third season where she dishes up gorgeous plant-based recipes. Laura also hosts a weekly podcast radio show, Jazzy Vegetarian Radio on Blogtalkradio, sharing tips, recipes, and celebrity interviews with a touch of upbeat jazzy music to give it verve.

Laura is the author of two exceptional cookbooks; Jazzy Vegetarian and Jazzy Vegetarian Classics that contain recipes featured on the Jazzy Vegetarian Television Show. The beautiful cookbooks are truly a feast for the eyes with a blast of full-color photos, jazzy tips, and menu plans.

To discover more information about Laura's television show, radio podcasts, recipes, and cookbooks visit http://www.jazzyvegetarian.com.

Oven-Baked Two-Bean Chili



(Nut-free, oil-free) Baking this chili in the oven makes it super simple to feed a crowd. This recipe is easily doubled or tripled if your get-together is super-sized.


    1 can (15 ounces/424g) black beans, drained and rinsed
    1 can (15 ounces/424g) garbanzo beans (chickpeas), drained and rinsed
    2 medium sweet onions, chopped
    1/2 teaspoon chili powder
    1/4 teaspoon garlic powder
    1/8 teaspoon cayenne pepper
    1 heaping tablespoon unsulphured blackstrap molasses, plus more as needed
    1/3 cup organic catsup, plus more as needed
    1/4 teaspoon sea salt


    1/2 cup Vegan Sour "Cream" (optional)
    1/4 cup sliced scallions
    1/2 teaspoon chili powder (optional)

  1. Preheat the oven to 375 degrees F. (Gas Mark 5). Put all of the chili ingredients in a large bowl and stir to combine. Pour the mixture into a medium casserole dish. Cover and bake for 35 minutes. Remove the chili from the oven and stir it. If the chili seems dry, add more molasses or catsup to achieve the desired consistency.
  2. Cover and bake for 10 to 20 minutes more, or until bubbling and browned around the edges. Transfer the pan to a wire rack and let cool for 10 minutes before serving. Serve the chili in deep bowls, topped with Vegan Sour "Cream," (if using) and scallions. Dust with chili powder (if using).


Nava Atlas Nava Atlas is one of the most prolific authors of today contributing vegetarian and vegan cookbooks, e-books, and volumes on family themes, humor, and women's issues to a host of grateful readers.

Her most recent publications include Vegan Holiday Kitchen and Wild About Greens. When her all-time classic, Vegetariana, was published in 1984, vegetarian cookbooks were such a rarity she quickly gained a loyal following.

Some of Nava's other titles include Great American Vegetarian, Vegetarian Celebrations, Vegetarian Soups for All Seasons, Vegetarian Express, Pasta East to West, The Vegetarian 5-Ingredient Gourmet, The Vegetarian Family Cookbook, Vegan Express, Vegan Soups and Hearty Stews for All Seasons, and The Literary Ladies Guide to the Writing Life.

Nava also writes articles for Vegetarian Times, VegNews, and Cooking Light. Her website VegKitchen is a bountiful vegan and vegetarian oasis featuring her recipes and those of many well-known vegan chefs, kitchen tips, and products and suggestions for living a healthy plant-based lifestyle.

White Bean and Homini Chili


Yield: 6 to 8 servings

This offbeat chili is a pleasant introduction to whole hominy, if you've never tried it before. Hominy results from soaking corn kernels until the hulls come off. You'll find canned hominy shelved near other canned corn products on supermarket shelves. Adapted from Vegan Soups and Hearty Stews for All Seasons by Nava Atlas (Broadway Books, 2009). Photo by Evan Atlas.

    1 tablespoon olive oil
    1 large onion, chopped
    2 cloves garlic, minced

    1 medium red or green bell pepper, cut into short, narrow strips
    2 medium sweet potatoes, peeled and diced
    2 cups (480 ml) water

    15- to 16-ounce (425 to 453g) can great northern beans, drained and rinsed
    16-ounce (453g) can whole white hominy
    15- to 16-ounce (453g) can salt-free diced tomatoes, undrained (try fire-roasted)
    1 cup (240 ml) frozen corn kernels, thawed
    1 to 2 fresh hot chili peppers, seeded and minced, to taste, or 4-ounce (113g) can chopped mild green chilies
    2 teaspoons ground cumin
    2 teaspoons chili powder
    1 teaspoon dried oregano

    1/4 cup (60 ml) chopped fresh cilantro or parsley
    Salt and freshly ground pepper to taste

  1. Heat the oil in a large soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.
  2. Stir in the bell pepper, sweet potatoes, and water. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the sweet potatoes are just tender but still firm, about 10 to 15 minutes.
  3. Add the beans, hominy, tomatoes, corn, chilies, cumin, and oregano. Simmer gently for 20 to 25 minutes longer. Stir in the cilantro, and taste first before adding any salt. You may not need any due to the canned beans and hominy.
  4. The stew should have the consistency of a thick chili--moist, but not soupy. Add a bit more water if too thick. Serve at once, or let stand off the heat for an hour or so, then, heat through before serving.


Jennifer Strohmeyer Jennifer Strohmeyer is the driver of the refreshing blog, Virtually Vegan Mama, created to provide healthful plant-based recipes and tips to share with visitors. In the process of blogging and posting recipes, Jennifer is building a growing family cookbook for all to share.

Her specialty is not only tasty and inventive vegan recipes but also foods so attractive they entice one to reach out and take a bite. Her skill as a food photographer shines with every presentation.

Jennifer's recipes have been featured on Earth Balance Made Just Right, Shape.com, Natural Solutions Magazine, Huffington Post, and Glamour Vitamin G publications.

For more delicious recipes visit this Virtually Vegan Mama at http://www.virtuallyveganmama.com

Three Bean and Sweet Potato Chili


    1 large yellow onion (diced)
    1 large red bell pepper, (chopped)
    4-5 cloves garlic (minced)
    1 (8 oz/226g) carton button mushrooms (chopped)
    2 medium sweet potatoes (peeled and cut into 1/2-inch/1 cm pieces)
    1 (28 oz/794g) can diced tomatoes, regular or fire-roasted (undrained)
    1 (28 oz/794g) can crushed tomatoes, regular or fire-roasted
    3 tablespoons tomato paste
    1 (15 oz/424g) can pinto beans (drained and rinsed)
    1 (15 oz/424g) can kidney beans (drained and rinsed)
    1 (15 oz/424g) can black beans (drained and rinsed)
    1 medium jalapeno (chopped)
    1/4 teaspoon cinnamon
    1/4 teaspoon black pepper
    1/2 teaspoon chipotle chili powder
    1/2 teaspoon ancho chili powder
    1/2 teaspoon mexican chili powder
    1/2 teaspoon ground cumin
    3 teaspoons raw cacao powder
    1 tablespoon pure maple syrup
    handful of fresh chopped cilantro for garnish
    Daiya Dairy-free Cheddar Style Shreds or other dairy-free cheddar substitute
  1. Heat a large stockpot on medium heat.
  2. Add onions, garlic and mushrooms. Add two tablespoons of water and stir. Sauté for 5 minutes adding a little more water when needed so not to burn the vegetables.
  3. Add the rest of the ingredients, but leave out the beans. Bring to a boil.
  4. Cover, reduce heat and simmer for 1 hour, stirring occasionally.
  5. Add beans and stir. Continue to cook uncovered for 30 more minutes, stirring occasionally.
  6. Ladle into bowls and garnish with fresh cilantro and vegan cheddar shreds.

Make this a day before. Chili is always better the next day! I've also added some canned chipotle in adobo sauce for an extra smokey kick, about a half of one should do.


Carolyn Scott-Hamilton Carolyn Scott-Hamilton blogs at The Healthy Voyager that puts the mantra "Life is a voyage, live it well!" on the home page. Carolyn truly is a happy and healthy voyager who travels the world, camera in hand, to create a series of Healthy Voyager web shows and radio shows featuring healthy living, green living, recipes and culinary traditions, fashion, parenting, and relationships.

Carolyn is an award-winning special diet, green living, and travel expert, media spokesperson, and holistic nutritionist. She is also an awesome vegan chef and television personality who shares her food adventures on video. Her cookbook, The Healthy Voyager Global Kitchen, features 150 plant-based recipes from around the world, including the delicious chili recipe below.

To see Carolyn's healthy voyages, recipes, and features, visit her at The Healthy Voyager.

About Carolyn's tasty chili, she says, "Beans, beans the magical fruit--No, silly, they aren't fruit, they're beans! And chickpeas, otherwise known as garbanzo beans are rich in iron, vitamin E and fiber. All of which these nutrients are very helpful in fighting off the blues as they are key elements to proper, balanced brain function. This chili will knock your socks off and keep the blues away!"

Back to School Three Bean Chili


    1 (15 oz/424g) can red beans, drained
    1 (15 oz/424g) can black beans, drained
    1 (15 oz/424g) can garbanzo beans, drained
    1 lb. (453g) vegan ground beef or tofu (pressed, drained and finely diced)
    1 tablespoon olive oil
    4 garlic cloves, finely chopped
    1 cup (240 ml) finely chopped onion
    8 oz. (226g) tomato sauce
    1 cup (240 ml) water
    1 can beer (12 oz./340g) or cooking white wine
    3 tablespoons chili powder
    2 tablespoons vegan beef bouillon (or 6 cubes)
    2 tablespoons cumin, ground
    2 teaspoons paprika
    2 teaspoons oregano leaves
    2 teaspoons sugar
    1/2 teaspoon coriander, ground
    1 teaspoon unsweetened cocoa
    1/2 teaspoon hot sauce
    1 teaspoon cornmeal
    1 teaspoon flour
    1 teaspoon warm water
  1. In a large saucepan over medium heat, sauté the garlic and onion in the olive oil, cook and stir until tender. Add the ground beef, all of the beans, the tomato sauce, water, beer, chili powder, bouillon, cumin, paprika, oregano, sugar, coriander, cocoa, and hot sauce. Mix well.
  2. Bring to a boil then reduce heat and simmer, covered, for 2 hours.
  3. In a small bowl, stir together the cornmeal and flour, then add the warm water and mix well.
  4. Stir into chili and cook, covered, for an additional 20 minutes. Serve with a garnish of chopped green onion, shredded vegan cheese and some tortilla chips! Ladling over brown rice rocks too!


Bianca Phillips Bianca Phillips is a Southern belle from Arkansas who now lives in Memphis where she works as associate editor at the Memphis Flyer. Hanging out in the kitchens of her mama and granny gave her an appreciation of what cooking soul food with love is all about.

After work Bianca enjoys writing about her adventures in the kitchen with tasty Southern eats at Vegan Crunk food blog that attracts a flock of avid followers. Bianca's ability to turn traditional Southern cuisine into delicious vegan dishes led her to gain popularity resulting in her cookbook Cookin' Crunk: Eatin' Vegan in the Dirty South.

To see Bianca's up to date kitchen fun, visit Vegan Crunk.

Here's a lively chili recipe she shares from Cookin' Crunk: Eatin' Vegan in the Dirty South.

Chipotle Chickpea Chili


Yields 4 to 6 servings

    1 tablespoon olive oil
    1 onion, chopped
    3 cloves garlic, minced
    8 button mushrooms, sliced
    1/2 pound (225g) extra-firm tofu, drained and cubed
    1 canned chipotle pepper in adobo sauce, minced
    1 28-ounce (794g) can low-sodium diced tomatoes
    1 14-ounce (396g) can chickpeas, drained and rinsed
    1 14-ounce (396g) can kidney beans, drained and rinsed
    1/2 cup (120 ml) frozen corn
    2 tablespoons tomato paste
    2 tablespoons chili powder
    1 teaspoon adobe sauce (from the canned chipotles)
    1 teaspoon sea salt
    1/4 teaspoon cumin
  1. Heat the oil on medium heat in a large non-stick stock pot. Add the onions and cook for 2 to 3 minutes. Add the garlic and mushrooms and cook for another 5 minutes or until mushrooms begin to cook down slightly.
  2. Add the cubed tofu and chipotle pepper and cook for another 5 to 7 minutes or until tofu is lightly browned.
  3. Add the tomatoes (and the juice from the can), chickpeas, kidney beans, corn, tomato paste, chili powder, adobo sauce, salt, and cumin. Turn heat to low, cover, and simmer for 30 minutes.


Marilyn Peterson After experiencing many years of poor health, Marilyn Peterson learned how a healthy plant based diet could restore her health and vitality. Her experience with transitioning to a healthy vegan diet laid the foundation of her life-long experience teaching others how to make that vital transition. With a touch of humor she writes, "Change is inevitable--except from a vending machine."

Marilyn has taught all aspects of vegan cooking including raw and cooked and now is available for consultations, shopping tour consultations, menu planning, internet coaching, seminars, natural food demonstrations, and lectures.

Because she has become a specialist in teaching people how to transition to a plant-based diet, she created a cookbook, Vegan Bite-by-Bite, to help more people regain their health. Visit her website Vegan Bite-by-Bite and contact her directly at marilyn@veganbitebybite.com

Marilyn's chili recipe is one of the delicious recipes in her cookbook Vegan Bite-By-Bite.

Hearty Hot Chili


Yield: 16 cups

Soak 1-1/2 cups (360 ml) dried red kidney beans overnight. Rinse and drain. *(see step 1 & 2)

    3+ cups (720 ml) red kidney beans (raw 1-1/2 cups (360 ml) = 3+ cups (720 ml) soaked)
    5 cups (1.25 liters) water, pure
    3 tablespoons olive oil
    2 cups (480 ml) red onions, diced (3 small)
    1-1/2 cups (360 ml) carrots (2 medium) diced small
    1/2 cup (120 ml) red bell pepper, diced small
    2 tablespoons jalapeno pepper (1 medium) minced
    2 cups (480 ml) shiitake mushrooms (20) chopped small (de-stemmed)
    2 tablespoons garlic, minced
    1 (12 ounce/340g) package meatless ground
    4 bay leaves
    1/3 cup (80 ml) cilantro, fresh, minced
    1 teaspoon chili powder blend
    1 teaspoon garam masala
    1/4 teaspoon cayenne pepper
    1 tablespoon tarragon, dried
    2 (1 pound-12 ounce cans/794g), 'fire roasted' tomatoes, diced
    1 quart (1 liter) vegetable stock
    2 teaspoons sea salt
    1 teaspoon black pepper, ground
  1. *In a large pot, cover beans with 5 cups (1.25 liters) water. Bring to a boil, turn down heat, cook about one hour, or until almost tender. (Skim and discard any foam)
  2. *Drain bean-water and set the pot aside.
  3. In a large skillet, add olive oil and onions and sauté until translucent. Add carrots, red pepper, jalapeno pepper, mushrooms and garlic. Stir mixture often.
  4. Add meatless ground and herbs to the mixture and sauté for about 5 more minutes. Add the skillet mixture to the beans in the pot.
  5. Add remaining ingredients, bring to a boil, and simmer for about 2 hours. Cover with a lid, allowing air to escape. Stir often.
  6. Remove bay leaves.
  7. For the freezer, allow mixture to cool, and pour chili into airtight containers.
  8. Name and date label with a marking pen.
Beans may require different cooking times, depending on the age of the beans. Any store bought package of 'chili mix' works if you prefer using your own blend of herbs.


Dianne Wenz Dianne Wenz blogs at VeggieGirl and is a Holistic Health Counselor, Vegan Lifestyle Coach and Plant-Based Nutrition Specialist. She coaches people from across the country to help them improve their health and wellbeing, and helps people make the dietary and lifestyle changes needed to go vegan.

This lively chili maker lives in New Jersey, where she runs the busy MeetUp group Montclair Vegans. Through the group she hosts monthly potlucks, runs charity bake sales, and organizes guest speaker events.

Dianne also teaches cooking classes to local clients. She just took over the roll of editor-in-chief for ChicVegan.com, a website where compassionate fashionistas and vegan vixens meet up to discuss how they can make the world a better place for people and animals alike.

And there's more! Dianne also writes the Meatless Monday column on the NJ dining out website DevilGourmet.com. Her articles and recipes have appeared on HotFromTheKettle.com and VegKitchen.com and in Chickpea Magazine and T.O.F.U. Magazine.

To explore Dianne's blog, visit Veggie Girl.

An avid cook and baker, this busy chef even found time to contribute a robust chili recipe for the New Year's Chili Bash!

3 Bean Chili


Serves 6 - 8


    1 tablespoon olive oil
    3 cloves garlic
    1 red onion, diced
    1 red bell pepper, chopped
    1 green bell pepper, chopped
    1 or 2 small chili peppers, chopped
    1 zucchini, diced
    1 yellow summer squash, diced
    1 (14 ounce/396g) can kidney beans
    1 (14 ounce/396g) can pinto beans
    1 (14 ounce/396g) can black beans
    1 (28 ounce/794g) can chopped tomatoes
    1 (28 ounce/794g) can plain tomato sauce
    1 teaspoon garlic powder
    1 teaspoon onion powder
    2 teaspoons chili powder
    1 teaspoon sea salt
    2 teaspoons cumin
    1/4 teaspoon cayenne pepper
    1/4 red pepper flakes
    1/2 teaspoon black pepper
  1. In a large pot over medium heat, cook the onions and garlic in the oil for about 5 minutes, until they become soft and translucent. Add the rest of the vegetables and cook for about 10 minutes, until they soften.
  2. Add the tomatoes, sauce, beans and spices. Bring to a boil and then reduce heat. Let simmer for about half an hour, but it can simmer longer if you like.
  3. Serve hot and garish with green onions, Daiya cheese or chopped avocado.

Dianne Wenz


Tamasin Noyes Tami Noyes is an avid blogger with a lively fan base at Vegan Appetite. Her interest in cooking began in childhood when she spent time baking with her Mom. Cooking during 8th-grade home economics classes was another aha moment that sparked her interest.

Her serious foray into vegan cuisine really took off when she began testing recipes for well-known cookbook authors. She loved that experience so much she began creating recipes of her own, and the ideas kept on flowing.

Her first cookbook, American Vegan Kitchen, led to Grills Gone Vegan. She then teamed up with Celine Steen to create Whole-Grain Vegan Baking and Vegan Sandwiches Save the Day. It's no surprise there's another cookbook in the works.

Tami's chili is a true stick-to-your-ribs hearty meal in a bowl. By its very nature, chili is freestyle cooking, so adjust the ingredients to suit your own tastes. Do you like a garlicky, super spicy chili? Increase those! No fire-roasted tomatoes with chipotle? Use 2 cans of diced tomatoes and add a touch of liquid smoke and minced chipotle. (Or two.)

This is her favorite chili, and Tami hopes it becomes yours, too. Pop the potatoes in the oven as you start the chili and you'll have this "bowl of red" on the table in no time.

To discover more of Tami's delicious and boldly flavored recipes, visit Vegan Appetite.

Wheat Meat and Potato Lovers' Chili


Yield: 4 to 6 servings

    2 tablespoons high heat neutral-flavored oil
    8 ounces (226g) seitan, cut into small cubes
    1 medium onion, chopped
    2 large portobello caps, stems and gills removed, cut into small cubes
    1 medium bell pepper, seeded, chopped
    1 poblano pepper, seeded, chopped
    1/2 jalapeno pepper, seeded and minced
    2 teaspoons ground cumin
    2 cloves garlic, minced
    1 teaspoon chili powder
    1 teaspoon smoked paprika
    1/2 teaspoon ground black pepper
    Pinch dried oregano, crumbled between your fingers
    1/2 cup (120 ml) dark vegan beer (black ale or porter), or vegetable broth
    1 1/2 cups (360 ml) cooked black beans
    1 (15 ounce/424g) can fire roasted diced tomatoes with chipotle
    1 (15 ounce/424g) can diced tomatoes
    Roasted Potatoes, see below
    Salt, to taste
  1. Heat the oil over medium-high heat in a large, heavy bottom saucepan. Add the seitan and cook, stirring occasionally until browned, about 5 minutes.
  2. Add the onion and portobellos. Stir and cook about 4 minutes, until the onions are softening but not translucent.
  3. Add the bell pepper, poblano, jalapeľo, garlic, and spices. Cook and stir about 3 minutes, until fragrant.
  4. Stir in the beer and let cook 5 minutes. Stir in the beans and tomatoes and reduce the heat to simmer. Simmer for 30 minutes, stirring occasionally.
  5. Stir in the Roasted Potatoes and taste to adjust the seasonings to serve.
Roasted Potatoes
We prefer the very small "one-bite" potatoes for this because they can be left whole. If your potatoes are larger, cut them to that size.

    1/2 pound (226g) "one-bite" white or Yukon Gold potatoes
    1 tablespoon olive oil
    1/2 teaspoon salt
    Pinch ground black pepper

Preheat the oven to 425 degrees F. (Gas Mark 7). Combine the ingredients on a small roasting pan and stir to coat. Bake for 20 to 25 minutes, until browned and tender.


Chef AJ After experiencing excellent health on a vegan diet for over 36 years, Chef AJ began developing delicious vegan and raw desserts for local Los Angeles restaurants. When people began asking for her recipes, she answered the call by teaching vegan cooking classes with a focus on from-scratch, low fat, no salt, no sugar, and no refined flour recipes.

Chef AJ's healthy cooking classes developed into the sensational Healthy Taste of LA (HTLA) all-day programs featuring well-known speakers like Dr. Caldwell Esselstyn, Dr. Michael Greger, and Dr. Neal Barnard along with cooking demonstrations by nationally known chefs: Eric Tucker from Millennium, Ann Gentry of Real Food Daily, Eric LeChasseur and Sanae Suzuki from Seed Kitchen, and many more.

To find more information about HTLA visit http://www.chefajshealthykitchen.com

This busy chef travels across the country speaking and doing cooking demonstrations to promote the health benefits of a plant-based diet. She is also known for the zesty, short video presentations she does with Julieanna Hever, RD--The Chef and the Dietitian. AJ's cookbook Unprocessed created with Glen Merzer features many of the recipes she formulated to teach her cooking classes.

Chef AJ's joins the Chili Bash with a healthy, oil-free, salt-free, and sugar-free chili.

Red Lentil Chili
Photo by Healthy Girls Kitchen


Yield: 14 cups


    One pound (453g) of red lentils
    7 cups (1.75 liters) of water
    2 (14.5 ounce/396g) cans of salt-free tomatoes, fire roasted preferred
    1 (6 ounce/169g) can of salt-free tomato paste
    10 ounces (283g) of chopped onion (approximately one large)
    One pound (453g) of red bell pepper, (approximately 2 large) VERY finely chopped (I use the Cuisinart)
    3 ounces (85g) of dates (approximately 12 Deglet Noor)
    8 cloves of garlic, finely minced
    4 Tablespoons Apple Cider Vinegar
    1.5 Tablespoons Parsley Flakes
    1.5 Tablespoons Oregano
    1.5 Tablespoons Salt-free Chili Powder
    2 teaspoons SMOKED paprika
    1/2 teaspoon chipotle powder (or more to taste)
    1/4 teaspoon crushed red pepper flakes (or more to taste)


Blend the dates, tomatoes, red bell peppers and garlic in a blender and blend until smooth. Place all remaining ingredients in an electric pressure cooker and cook on high for 10 minutes. Alternatively, place all ingredients in a slow cooker and cook on low for 8 hours.

For a $45 discount on the Instant Pot got to www.instantpot.com and use the code AJ. This will only work on the company's website, not on Amazon.



Alysson Kramer Visit Allyson Kramer's website and you'll marvel at her masterful food styling and photography, which is one of her specialties. She is also a recipe developer for brand names, private companies, physicians, nutritionists, and registered dietitians.

Allyson's best-selling cookbook Great Gluten-free Vegan Eats was named one of the Top 5 cookbooks of 2012 by Vegetarian Times and Top 10 by VegNews in the same year. Her recipes have been featured in The Huffington Post, Vegetarian Times, Bust Magazine, Easy Eats Magazine, All You Magazine, VegNews Magazine and Glamour Magazine.

Allyson is now studying for her Masters degree in Nutrition and Food Science and plans to earn her Registered Dietitian certification.

This busy vegan chef shares her take on a very unique chili that features pumpkin and white beans to liven up the New Year's celebration.

To see Allyson's latest kitchen endeavors, visit her website http://www.allysonkramer.com or contact her directly at allyson@manifestvegan.com.

Pumpkin Quinoa White Bean Chili


Makes 8 servings

    1 large onion, diced
    3 cloves garlic, minced
    1 red bell pepper, diced
    1 tablespoon olive oil
    1/2 teaspoon sea salt

    3 to 4 teaspoons chili powder
    2 teaspoons cumin powder
    1 teaspoon smoked paprika
    1/2 teaspoon allspice
    Dash nutmeg
    1/4 teaspoon cinnamon
    1 cup (240 ml) shredded carrot
    2 (15 ounce/424g) cans pumpkin puree (solid packed works great)
    4 cups (1 liter) salted vegetable broth

    3 cups (720 ml) cooked cannellini beans
    1/2 cup (120 ml) canned coconut milk
    1 1/2 cups (360 ml) cooked red quinoa

    1/2 cup (120 ml) scallions, chopped
    1/2 to 1 teaspoon additional salt to taste
    1 avocado, diced
    1/2 cup (120 ml) minced fresh cilantro

  1. Place the onion, garlic, and red pepper along with the olive oil and sea salt into a large stock pot and sauté over medium-high heat until the peppers are tender, about 10 minutes. Stir often to prevent burning.
  2. Add in the spices, carrot, pumpkin puree, and vegetable broth and simmer over medium heat for 11 minutes. Stir in the cannellini beans, coconut milk, and quinoa and simmer an additional 5 to 10 minutes, or until heated through and thickened slightly. Fold in the scallions and then top each individual serving with ample avocado and cilantro. Let cool about 15 minutes before serving; the chili will thicken upon standing.


Debra Walton Debbie looks much too young to be the mother of 5 children and grandmother of 9, but chalk it up to her healthy and highly nutritious plant-based diet. She holds a nursing degree and is studying to earn degrees in health, healing, and nutrition and becoming certified in those fields.

Because Debbie recognizes the healing benefits of the vegan diet, she shares her knowledge by teaching plant-based cooking to others, including teachers and medical professionals.

The Health Seeker's Kitchen is where she blogs and continues to post super-delicious raw and cooked recipes, and posts outstanding book reviews.

This creative chef has even mastered the art of cultured and fermented foods like sauerkraut, probiotic-laden pickled vegetables, and kimchi.

Visit the The Health Seeker's Kitchen and add a comment--Debbie loves feedback.

"This is a delicious chili recipe I created with so much texture and flavor. I love to use cauliflower in many of the traditional comfort foods to replace ground meat. In this chili it works fabulous! I hope you will give it a try and see how super easy and fast you can put this together. You can also cook your own beans from scratch to avoid using canned beans. I usually soak and then pressure cook all my beans. Your entire family will love this nutritious meal." -- Debbie

Cauliflower Bean Chili


Serves 8

    Cauliflower Mixture:
    1 medium cauliflower, chopped in food processor
    1 tablespoon olive oil
    1/2 - 1 tablespoon chili powder
    1 teaspoon oregano
    1 teaspoon dried basil
    1 teaspoon ground cumin
    salt & pepper to taste
    Onion/Bean Mixture:
    2 onions, diced
    2 cloves garlic, minced
    1 green pepper, diced
    1 Anaheim chili, diced
    2 large tomatoes, diced
    1 (29 oz./822g) can tomato sauce
    1 (15 oz./424g) can dark red kidney beans with liquid
    1 (15 oz./424g) can light red kidney beans with liquid
    1 (15 oz./424g) can pinto beans with liquid
    2 Tablespoons honey or maple syrup
    Zest and juice of one lime

  1. Wash and remove center of cauliflower. Break up remaining cauliflower and place in food processor. Process lightly into little pieces. Place in pan with 1 tablespoon heated olive oil. Cook for several minutes. Add seasonings and sprinkle with salt and pepper. Continue to cook on medium heat until cauliflower is soft and flavorful.
  2. In large soup pot combine onion, garlic, green pepper and Anaheim chili. Cook until soft. Add 2 cups (480 ml) of chopped fresh tomatoes and continue to cook for 5 minutes. Add tomato sauce, beans, lime zest, lime juice and cauliflower. Bring to a boil and simmer for 5 minutes. ENJOY!


Zel Allen Zel Allen loves to entertain, especially during the holiday season when everyone is in high spirits and ready to feast on zesty flavors.

This is one of the delicious recipes in Zel's cookbook Vegan for the Holidays.

Hot, hearty, and often a bit flamboyant with spices, chili is the smart choice for a relaxed meal. If you don't have a slow cooker, assemble the chili in a 10-to 12-quart stockpot and simmer gently on the stovetop for about an hour to develop the flavors.

Yield: 6 to 8 servings

Barn Burner Chili


    2 onions, chopped
    2 green bell peppers, chopped
    1 red bell pepper, chopped
    1 large crown broccoli, coarsely chopped
    1 large carrot, chopped
    5 cloves garlic, coarsely chopped
    2 3/4 cups (660 ml) water
    1 tablespoon balsamic vinegar
    1 tablespoon tamari
    3 cups (720 ml) bite-sized chunks scrubbed white or red potatoes
    3 1/2 cups (840 ml) cooked kidney beans, or 2 (15-ounce/424g) cans kidney beans, undrained
    1 1/2 cups (360 ml) cooked pinto beans, or 1(15-ounce/424g) can pinto drained
    1 1/2 cups (360 ml) cooked black beans, drained, or 1 (15-ounce/424g) can beans, drained
    2 (6-ounce/170g) cans unsalted tomato paste
    1 large tomato, chopped
    2 to 4 tablespoons maple syrup
    2 tablespoons chili powder
    1 tablespoon plus 1 teaspoon ground cumin
    1 tablespoon red wine vinegar
    2 1/2 teaspoons liquid smoke
    1 1/2 teaspoons salt
    1 to 2 teaspoons freshly squeezed lemon juice
    1/4 to 1/2 teaspoon cayenne
    1/4 teaspoon ground pepper
    2 dashes hot sauce (optional)

    1 (15-ounce/424g) can corn kernels, drained
    1 sweet onion, chopped
    1 (6-ounce/170g) can black olives, drained and chopped
    2 cups (480 ml) shredded vegan Cheddar cheese

  1. Combine the onions, bell peppers, broccoli, carrot, garlic, and 1/2 cup (120 ml) of the water in a large, deep skillet. Cook and stir the vegetables over medium-high heat for 5 to 7 minutes, or until the vegetables are softened and all the water has evaporated. Add 1 or more tablespoons of water as needed to prevent burning.
  2. Add the balsamic vinegar and tamari, stir well, and transfer the vegetables to a slow cooker.
  3. Put the potatoes and enough water to cover in a 2-quart saucepan. Cover and bring to a boil over high heat. Decrease the heat to medium-high or medium and simmer for 5 to 7 minutes, or until the potatoes are just fork-tender.
  4. Using a slotted spoon, transfer the potatoes to the slow cooker and add the remaining 2 1/4 cups ((540 ml) water, all of the beans, tomato paste, tomato, maple syrup, chili powder, cumin, vinegar, liquid smoke, salt, lemon juice, cayenne, pepper, and optional hot sauce. Mix well to distribute the ingredients evenly. Cover and cook on low for 6 to 8 hours.
  5. Adjust the seasonings, and spoon the chili into serving bowls. Serve the toppings in separate bowls on the table or near the slow cooker and make the meal a self-serve chili-and-toppings bar.

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