Nutrition for Runners: Vegan Chilli

Tonight’s recipe is one that is becoming a regular around our house. Whether you are looking for something easy and relatively quick to make or whether you are looking for a vegetarian option this recipe is a good option.

We enjoy it so much that my wife made a couple of extra batches last week that we put in freezer bags and was good enough for 3-4 meals. As an added bonus, our 2.5 year-old can’t get enough of it.

Unfortunately the pictures I tried to take of it won’t upload so I cannot share one with you this time.

Here is the recipe:


  • 3 tablespoons olive oil
  • 3 onions, chopped
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 2 peppers, chopped
  • 3 garlic cloves, chopped
  • 3 tablespoons unsweetened cocoa powder
  • 1 large can (28 ounces) tomatoes, undrained, chopped
  • 1 cup water
  • 1 (15 ounce) can red kidney beans, rinsed and drained
  • 1 (15 ounce)can black beans, rinsed and drained
  • 2 cups fresh or frozen corn
  • 1/2 cup bulgur
  • salt and pepper, to taste
  • cilantro, for garnish, optional
  1. In a large pan, saute the onions and spices with oil. Add peppers and garlic for 1 minute.
  2. Add cocoa, tomatoes, and water; bring to a boil. Add kidney and black beans, corn and bulgur.
  3. Reduce heat to low and simmer, uncovered, for 15 minutes. or until bulgur is cooked. Add salt and pepper, to taste. To serve, sprinkle with cilantro.

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