Blueberry chili: vegan



1 tbsp olive oil
4 cloves of garlic chopped
1 carrot chopped small
1 large onion chopped small
1/3 bag of mini peppers or 2 red peppers chopped small
1/4 c white wine
1 c Rao’s Arribiata sauce
1 can chopped tomatoes
2 c frozen blueberries
2 cans red kidney beans
1 tbsp chili powder
1 tsp cumin
1/2 tsp hot pepper flakes
juice from 1 fresh lemon
cilantro to taste


In a large sauce pot sauté carrot, peppers, and onion in olive oil. After it turns golden brown add garlic and sauté for a minute longer. Add white wine to deglaze the pot.

Add canned tomato and Rao’s sauce, blueberries, cumin, chili powder, and pepper flakes. Bring to a boil, lower and simmer covered for 15 minutes, stirring occasionally.

Drain and rinse the beans and add to the pot with lemon juice and cilantro. Stir and turn off the flame.

Salt and pepper to taste.

Serves 4: 380 calories per serving, 1520 total calories for the whole meal

Rating: 5 out of 5.

This recipe was delicious. Tonight we ate it plain without any rice or pasta. I think I would like it with some rice next time. To keep the calories down I would have a half a serving with a 1/2 cup of rice for 311 calories.

This was based on a recipe in Forks over Knives magazine Spring 2020


Chocolate Stout


“Chocolate Stout of UK origin; Chocolate and Blueberries, am I right?!? These brews often have a bit of sweetness that will cut through some of the heat that the red peppers will bring. Earthy tones will compliment the root vegetables. Serve cold in an imperial pint glass (20 oz).”

– Damian Kelley 

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