A Veggie Chili Feast (in 30 Minutes or Less)


Happy May Monday! I figured I just have to jump right back into this blog thing…

Happy Israel Independence Day! And nothing I like more than having a topic of “freedom” handed on a platter for me to blog about! :)

It’s been a long while. For those of you who follow me….May will hopefully be the month that I get to shed the chains wrapped around my neck and be finally free after 2.5 years to frolick in the sun as a free woman! There is sunshine in my future…I can taste it, finally.

It has changed me entirely, this knowledge of freedom ahead. My days are brighter, I am no longer feeling as if there is no hope for the future, I am actually making plans. The torturous limbo of divorce with no GET  is almost over.  I knew I was having a rough time, but I thought I was doing extremely well despite it…living life.

But literally, until I had confirmation that the GET was imminent, I didn’t realize how heavy a weight I was carrying in my soul.  When I went running the other day, as the clouds moved slowly away with the rising of the sun, I personally felt her embrace. It’s bright hot rays shined down and filled me with a  warmth from the outside in.

It’s finally Spring.

A Veggie Chili Feast

Thursday night dinner with the Leibermans have become a sacred routine for me & Tunie B.  This last Thursday night I almost canceled because I just had one of those extremely crazy days and didn’t think I was going to make it home on time to cook anything. With my new promise to myself that I was not going to stock up after Pesach and be more mindful of leftovers, I didn’t have a thing in my fridge except for a few essential ingredients.



But knowing how much Tunie B. & I look forward for Thursday nights, I was going to do my best to make it work. So when I got home with 45 minutes to spare, it was time to be inventive.  This Veggie chili feast was inspired by the avocados I had and the few cans of beans sitting on my shelf. Not sure if I can make a chili in under 30 minutes I was taking a chance of having to order up pizza if things didn’t go my way.

Canned beans were the key, and I was surprised how tender and delicious the chili really was. Adding my favorite gaucamole a few soft tacos, sour cream and some cheese and we all ate very very well that night.




Best Vegetarian Chili Recipe:


3 Tbsp. olive oil

1 large onion,diced

1 pint mushrooms, chopped

1 can (15.5 oz) chickpeas, rinsed

1 can (15.5 oz) black beans, rinsed

1 can (15.5 oz) dark red kidney beans, rinsed

1 can tomato sauce (15 oz)

3 tbsp.tomato paste

2. Tsp. garlic powder

1 tsp. cumin

1 tsp.each of  oregano, thyme, and basil

2 tsp. sweet paprika

1 tsp. mustard powder

1/4 cup maple syrup or silan

1/4 cup brown sugar



In a medium pot over med-high flame , sautee the onions in the olive oil for about 5 minutes.

Add the mushroom to the pot and mix with a wooden spoon. Cover pot and let cook for about 3 minutes.

Remove cover and add the rest of the ingredients. Mix everything well.

Cover pot and let cook on stove top for another 20-25 minutes. Make sure to mix every 5-6 minutes to evenly cook the beans and prevent burning the bottom of the pot.

Serve hot with your favorite guacamole and chips or make it Taco night in your house.