September 1, 2017

A Healthy Chilli Recipe for those who just want to Stay Home. {Vegan, Gluten Free}

It’s already September.

If you’re like me, you have a conflicting relationship with yourself about the sadness of summer ending and the thrill of chilly morning air.

I love summer, (even though I am a Pitta type) but I can’t help but get that excited feeling when the leaves start to change and the mornings become cooler.

My love for autumn isn’t about rich pumpkin desserts or cozy sweaters (even though I do love both!) but my love for routine, discipline, and fully embracing my introverted self.

The summer is full of exciting activities, weddings, socializing, long nights, and early mornings. I love the summer because of this—however, my introverted soul becomes exhausted around mid-August.

I spend my summer trying to stay balanced, while embracing the liveliness and heart-filling love that only summer provides. But I can silently hear all of the introverts releasing a big sigh when the end of August hits.

The autumn and winter are precious seasons for us introverts. It becomes socially acceptable to spend more time at home, cozying up with tea on the couch. My introverted heart is full of excitement when my weekends are plan-free and completely open to staying home, listening to health and wellness podcasts or—my favourite activity—cooking warm meals.

Introverts, it is now our time to shine and fully dive into ourselves.

What are you most excited about for September? For me, it’s the discipline of tighter schedules and routines. I know I am not alone in this because that feeling of filling out a new soft cover Moleskin agenda is just too good.

I am also oh-so-excited for culinary experiments in the kitchen with freshly harvested root veggies and warming dishes!

Hearty Beet and Lentil Chilli

Vegan, plant-based, gluten free
Servings: 6
Cooking Time: 40 minutes


2 tablespoon of coconut oil
2-3 cloves of garlic, minced
1 white onion, diced
2.5 tablespoon of chili powder
1 tablespoon of turmeric
1 tablespoon of paprika
2 carrots, chopped into thick circular chunks
3 beets, golden or purple (I love the golden ones because they are less messy!), peeled and chopped into medium sized chunks 
1 red pepper, diced
2 celery stalks, chopped
1 tablespoon of maple syrup
3/4 cup red lentils, washed and drained
2 cups of black beans (or two 15oz cans)
1 can of organic diced tomatoes
2 cups of water (more if needed)
1 cup of dandelion greens, washed and chopped
1/2 teaspoon of salt (more or less, to taste)
1 jalapeño, chopped (if spice is not your thing, then reduce by half or omit completely)

Optional topping ingredients:
Nutritional yeast
Tortilla chips


1. Heat the coconut oil on medium heat (in a medium to large sized pot).
2. Add the garlic and onion, sauté for 2-3 minutes until fragrant.
3. Add the chili powder, turmeric, and paprika combined with the garlic and onion. Add a splash of water if it’s too dry (or if you fear that you’ll burn it). 
4. Combine the carrot, beets, red pepper, and celery in the pot, mixing well to combine spices.
5. Add one cup of water, mixing well with the vegetables.
6. Toss in the maple syrup, tomatoes, lentils, black beans, jalapeño, and one cup of water, stirring to combine, adding more water if needed.
7. Turn up the heat to medium-high and let the chilli bubble, after the chilli is bubbling and gurgling, turn down the chilli to low heat and let the deliciousness simmer.
8. After the vegetables are fork-tender (check with the beets) then your chilli is ready to devour!
9. Spoon the chilli in a big bowl, and add the dandelion leaves on top, as much or as little as you would like but more is better.
10. Optional garnish with cilantro, avocado, or nutritional yeast.
11. Transfer leftovers to a glass container or mason jar for leftovers! If refrigerated, consume with 3-4 days. Freeze for longer life.


Author: Sarah Downes 
Image: Author’s Own
Editor: Sara Kärpänen
Copy Editor: Nicole Cameron
Social Editor: Leah Sugerman

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