Guest Post~ Kelli Conci

We are excited to present badass provider Kelli Conci’s spectacular chili recipe! Enjoy!

Wham-bam-thank-you-Ma’am this chili is delish! Here in Colorado, the leaves have turned yellow and now mostly brown, and just yesterday as I was driving I detected most of the trees were starting to become bare and naked from their fallen leaves. A new season has definitely fallen here and with that comes the comfort food we crave which will nourish us during the fall and winter seasons.

I love me some Red Chili during the cold months. There is nothing quite like smelling that aroma throughout the house, getting in your comfies, snugglin’ up with the Hubs and putting on a rockin’ movie like “Sixteen Candles,” “The Breakfast Club,” or my favorite, “St. Elmo’s Fire” (yep, I’m that girl who is a sucker for the ‘80’s movies). Even if you want to watch a scary movie nothing nourishes the soul more than a good bowl of warm, Red Chili (and in my case vegan).

My Red Chili version is vegan, but if you like a little meat to your stuff, you can add an (organic, if possible) ground turkey for a healthier, meatier option. Here goes…hope you enjoy!


SERVINGS:  8-10 (this is a good size amount)


·         5-6 Garlic Cloves

·         ½ Yellow Onion

·         (2) Green Bell Peppers

·         (2) Red Bell Peppers

·         (4) Celery Stalks

·         (3) Carrots

·         (3) Cups of Water

·         (2) 25 oz. cans of Black Beans

·         (2) 25 oz. cans of Kidney Beans

·         42.5 oz. of Diced Tomatoes

·         6 oz. can of Tomato Paste

·         (1) Tbs. Italian Seasoning

·         (2) Tbs. Chili Powder

·         Salt & Pepper


 1.)  Dice garlic cloves and yellow onion.

2.)  Sauté until tender, but not brown.

3.) Dice green & red peppers, celery stalks and carrots.

4.) Add to pan and cook until tender.

5.) Add water, black & kidney beans and diced tomatoes.

6.) Mix and bring all ingredients to boiling.

7.) Once boiling add tomato paste & seasonings.

8.) After tomato paste & seasonings are mixed in, bring chili to a simmer and do so for 20 minutes.

And then….waalaaaah, mama mia, dig in!

(Side note: I like to enjoy mine with a little Daiya vegan cheese and gluten free or organic whole wheat tortilla). Yummers!












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