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Two Bean Chia Chili

This hearty vegetarian chili gets a textural boost from fiber-rich Chia Seeds.


1/3 cup Navitas Organics Chia Seeds
1 28-ounce can Diced Tomatoes
1 Tbsp Chipotle Powder
2 cups Water
1 medium Cauliflower (about 1¼ pound)
2 Tbsp Coconut Oil
1 Yellow Onion, finely diced
1 Green Bell Pepper, finely diced
2 Carrots, finely diced
4 cloves Garlic, minced
1 Tbsp Chili Powder
1 Tbsp Ground Cumin
1 Tbsp dried Oregano
1 Tbsp Tamari
2 cups frozen Corn Kernels, thawed
1½ cups cooked Kidney Beans (about 1 15-ounce can, drained)
1½ cups cooked Black Beans (about 1 15-ounce can, drained)
Dairy-free Sour Cream and cilantro for serving


In a medium bowl, combine Chia Seeds, diced tomatoes and their juices, chipotle powder and water. Mix well to incorporate the seeds and set aside.

Chop the cauliflower into florets and place in a food processor. Pulse several times to grind the cauliflower into bits about the size of rice.

Warm the coconut oil in a heavy-bottomed pot over medium heat. Add the onion, green bell pepper, carrots and garlic. Cook for 5 minutes, stirring occasionally. Add the ground cauliflower along with the chili powder, cumin, oregano and tamari, and cook for 3 minutes longer, stirring constantly. Pour in the tomato-Chia mixture, and mix in the corn and beans. Bring to a boil over high heat, then reduce heat to medium-low to simmer. Cook for 25-30 minutes until vegetables are tender but retain a little texture. Remove from heat and let sit for 10 minutes, then adjust seasoning as desired. Serve with sour cream and cilantro.

Makes 12 cups


Submitted by Julie Morris