• 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 garlic cloves, minced
  • 1/3 cup vegetable oil
  • 3 cans (16oz) beans, drained and rinsed
  • 1 cup textured vegetable protein
  • 1 can (16oz) tomato sauce
  • 1 can (28oz) whole tomatoes
  • 2-3 tbsp chili powder
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tsp cumin
  • 2 tsp dried oregano
  • 1 tbsp cilantro, chopped
If you’re looking for something to serve your family on these cold wet
days, chef Makini Howell has a recipe ready that’s both warm and healthy


  • Add vegetable oil to a large pot over medium heat. Add the chopped onions, peppers and cook until soft. Add garlic and cook for another 1-2 minutes. Add textured vegetable protein and continue cooking. Stir in beans and remaining ingredients. Simmer on low for about an hour until the beans split and the chili is as thick as you like it. Serve with cilantro, avocado, and coconut cream.